Pumpkin Scones (starbucks copycat) | vegan, gluten free

pumpkin scones

These gluten free and vegan pumpkin scones are one of the best things I’ve ever made. I KNOW you’ll enjoy them.

pumpkin scones

Pumpkin Scones (starbucks copycat) | gluten free, vegan

ajrivera
Pumpkin scones that taste BETTER than the starbucks treat that inspired them. This recipe has also been adapted to be vegan and gluten free. It's my favorite scone recipe.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Breakfast, Dessert
Cuisine American
Servings 8 scones

Equipment

  • Baking Sheet
  • Silicone Baking Mat
  • Mixing bowls
  • Rubber Spatula

Ingredients
  

Pumpkin Scone

  • 2 1/4 cups gluten free all purpose flour I like Bob's Red mill 1 to 1 mix
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon ground
  • 1 tsp nutmeg ground
  • 1/2 tsp ginger ground
  • 1/4 tsp cloves ground
  • 1/4 cup brown sugar or coconut sugar
  • 3 tbsp cane sugar or coconut sugar
  • 1/2 cup vegan butter myokos brand preferred
  • 1/2 cup pumpkin puree canned is fine
  • 4 tbsp plant based milk oat, almond, soy, etc.
  • 1/2 tsp apple cider vinegar
  • 1 tbsp ground flaxseed for flax egg
  • 3 tbsp water for flax egg
  • 1 tsp vanilla extract
  • 1 tbsp agave syrup or honey or maple syrup

Glaze

  • 2 cups powdered sugar
  • 4 tbsp plant based milk oat, almond, soy, etc

Pumpkin Glaze (for decorating)

  • 1/2 cup powdered sugar
  • 1 tbsp pumpkin puree for color
  • 1 tbsp plant based milk oat, almond, soy, etc
  • pinch ginger ground
  • pinch cinnamon ground
  • pinch nutmeg ground

Instructions
 

Preparation

  • Preheat Oven to 425°F (220°C)
  • Prep your flax egg. Mix ground flaxseed with 3 tbsp of water and allow it to thicken for 5 minutes.

Dry Ingredients

  • Combine gluten free all purpose flour, baking power, baking soda, sugars, salt, cinnamon, ginger, nutmeg, and cloves in food processor or large mixing bowl.
  • Mix together well.
  • Cut in vegan butter or a pulse in butter using a fold processor.

Wet Ingredients

  • In a separate bowl mix together plant based milk with apple cider vinegar first
  • Let ACV and PBM sit for 1 minute to allow plant milk to curdle into plant buttermilk
  • Then add pumpkin puree, flax egg, vanilla extract and agave to the plant buttermilk

Put It All Together

  • Pour wet ingredients into dry ingredients and fold together until well combined.
  • Knead dough until it comes together. (it will be sticky)
  • Dust a work surface, knife, and your hands (GF flour will work)
  • Place the dough on your work surface
  • Form into an 8 inch round
  • Cut into 8 even pieces
  • Place on baking mat or parchment paper covered baking sheet
  • Brush the top with plant based milk
  • Bake for 13-15 minutes or until tops are lightly golden.

Glaze

  • Mix together icing and plant milk until a thick icing forms.

Pumpkin Glaze

  • Mix together sugar, pumpkin, plant milk and spices until an orange icing is formed.

Final Steps

  • When the scones are done allow them to cool completely on a wire rack before icing them.
  • Glaze with white icing first, covering the entire scone.
  • Embellish with pumpkin icing (I usually do zig zags)
  • Eat immediately. Will keep in airtight container for up to 3 days.

Video

Notes

This recipe was 100% adapted from cooking classy. They do great work and you can check out their food blog here.
Keyword gluten free, pumpkin, scones, starbucks, vegan
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Aj Rivera

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Hey there! I’m AJ Rivera. I make easy, delicious, and healthy(ish), vegan food. When I’m not cooking you might find me watching anime, hiking with my amazing fairy wife Jadi, or playing with my two dogs. I’m so happy you’re here, and I can’t wait to show you how to make food you can be proud of. 

AJ Rivera

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