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 (starbucks copycat) | gluten free, vegan
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.
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.
