These soft and tender Gluten-Free Pumpkin Scones are vegan, allergy-free, perfectly spiced with fall flavors, lightly topped with icing, and a maple pumpkin spice drizzle! These easy homemade scones are a healthy Starbucks copycat recipe that's packed with real pumpkin and perfect for breakfast or dessert right at home!

I've never been a scone person, but when it comes to pumpkin season, any baked good with the orange quash gets my seal of approval. For all the pumpkin lovers out there, I bet you've seen (or at least have heard) about Starbucks famous pumpkin scones. Since they're not gluten-free, vegan, or allergy-friendly in the slightest, we might as well take the popularity of the Starbucks pumpkin scone and make it homemade, free-from, and healthier so we can all enjoy a bite of this autumn breakfast treat!

Ingredients for Perfect Pumpkin Scones

Scones always seem intimidating, but after making this recipe, I think you'll feel like me and find them super easy to make and a go-to for your breakfast repertoire!

For the gluten-free scone dough:

Gluten-Free All-Purpose Flour
Brown Rice Flour
Baking Powder
Baking Soda
Light Brown Sugar Sweetener
Cinnamon, Ginger, Nutmeg, Cloves (or Pumpkin Pie Spice)
Maple or Vanilla Extract
Pure Pumpkin Puree
Vegan Butter

For the Icing:

Powdered Sugar Sweetener
Unsweetened Non-Dairy Milk

For the Pumpkin Drizzle:

Powdered Sugar Sweetener
Pure Pumpkin Puree
Cinnamon
Pure Maple Syrup

Mixing & Shaping the Scone Dough

This seems to be the most intimidating part, but it's actually super simple and easy!

Mix together the dry ingredients in a large bowl before you add the flavored extract, pumpkin, and super cold butter! Cut in the butter using a pastry blender or a fork.
Knead the dough so everything is fully combined, before shaping a large 1 inch thick round of dough on a flat, floured surface.
Cut the pumpkin dough into 8 long triangles. Whip your knife with extra butter for a smooth cut.
Evenly space out the cut pumpkin scones on a Silpat or parchment paper-lined baking sheet. The more space between the scones, the crisper the outside crust gets!
Bake the scones at 400°F for about 15-18 minutes, until you see the tops start to crack.

Icing & Drizzling the Scones

This is the fun and (most "difficult") part! It's not too difficult, once you get your "drizzle flow" on, it becomes super quick and easy!

For the white icing, simply mix together the powdered sweetener and non-dairy milk until it's thick but liquidy enough to spread on to the scones. It should be too drippy that it doesn't stay on the scone.
For the maple pumpkin spice drizzle, mix together the ingrained in a small bowl and then pour it into a small squeeze bottle like this.
Once the scones have cooled, use the back of a spoon or butter knife to spread on the white icing first and allow it to set and harden for a few minutes.
Now in a zig-zag, squeeze on the pumpkin drizzle using the squeeze bottle, starting from one corner of the scone and ending at the longer tip.

Baking Tips & Tricks

I use a combination of gluten-free all-purpose flour and brown rice. This keeps the scone crumb, soft but tender, slightly flaky, and crisp on the outside. You can use only all-purpose if you prefer, but combining flours is the key to good gluten-free baking and scones in general.
Scones are not meant to be overly sweet. The actual pumpkin dough only has ¼ cup of light brown sugar. The icing and drizzle makes these scones perfectly sweet and that's why they can be a great healthy breakfast or dessert!
The secret to flaky tender scones is COLD butter. Leave the dairy-free butter in the fridge until the last minute. Then cube the butter and cut it into the dough. You can even chill the mixed dough again for 20-30 minutes before shaping, cutting, and baking the scones.
A combination of baking powder and baking soda helps the scones rise and by fluffy and soft on the inside while being able to crisp like a cookie on the outside.
Don't over knead the dough with your hands. Just enough to combine everything, but you don't want the butter to be completely blended in or the dough to become chewy, tough, and too dense.

Storage and Freezing

It's best to serve your scones right after baking them, warm from the oven with a simple icing and drizzle. However, to store baked scones, keep them in an airtight container at room temperature, like any muffin, for 2-3 days. You can keep them in the fridge too, but bring them to room temperature before serving. To freeze the scones, bake and store in a Ziplock bag for 4-6 months. Thaw in the fridge before icing them and warming to serve.

Perfect for Breakfast, Brunch, or Dessert

No need to travel to Starbucks for your scone and pumpkin spice latte now! A perfect slow and cozy autumn weekend baking project that you can enjoy with the family for a late breakfast or brunch, even dessert! These pumpkin scones are:

Gluten-Free
Vegan
Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Corn-Free, Coconut-Free)
Sugar-Free
Kid-Friendly
Healthy & Packed with Pumpkin
100% Better Than Starbucks

Gluten-Free Pumpkin Scones Recipe

Gluten-Free Pumpkin Scones (Vegan, Allergy-Free) Healthy Starbucks Copycat

eight iced vegan gluten-free pumpkin scones

Print Recipe

★★★★★

5 from 3 reviews

Author: Rebecca @ Strength and Sunshine
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 minutes
Yield: 8 Scones 1x
Category: Breakfast, Dessert
Method: Bake
Cuisine: American