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
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!
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Total Time: 25 minutes
- Yield: 8 Scones 1x
- Category: Breakfast, Dessert
- Method: Bake
- Cuisine: American
Ingredients
For the Scones:
- 1 ½ Cups Gluten-Free All-Purpose Flour
- ½ Cup Brown Rice Flour*
- 1 Tsp Baking Powder
- ½ Tsp Baking Soda
- ¼ Cup Brown Sugar Erythritol (or preferred light brown sugar)
- 1 Tsp Cinnamon**
- ½ Tsp Ground Nutmeg
- ½ Tsp Ground Ginger
- ½ Tsp Ground Cloves
- ½ Tsp Maple Extract (or pure vanilla extract)
- ¾ Cup Pure Pumpkin Puree
- ½ a Stick (¼ Cup) Vegan/Allergy-Free Butter (cold, cubed)
For the Icing:
- 1 Cup Powdered Erythritol (or preferred powdered sugar)
- 1 to 2 TB Unsweetened Non-Dairy Milk
For the Pumpkin Drizzle:
- ½ Cup + 2 TB Powdered Erythritol (or preferred powdered sugar)
- 1 TB Pure Pumpkin Puree
- 2 Tsp Pure Maple Syrup (or sugar-free alternative)
- ½ Tsp Cinnamon
Instructions
For the Scones:
- Preheat the oven to 400°F.
- In a large bowl, mix together the flours, baking powder, baking soda, sweetener, and spices.
- Now add the extract, pumpkin puree, and cubed, cold butter. Cut in the butter using a pastry blender or a fork before using your hands to knead the dough just enough to combine everything. If the dough has gotten to warm, place it in the fridge to chill for 20-30 minutes.
- On a flat, lightly floured surface, shape a large 1 inch thick round with the dough.
- Cut the pumpkin dough into 8 long triangles. Whip your knife with extra butter for smooth cuts.
- Evenly space out the cut pumpkin scones on a Silpat or parchment paper lined baking sheet and bake in the preheated for 15 to 18 minutes. Just until cracks start to form on the tops of the scones.
- Remove and let cool on a wire rack to ice.
Icing the Scones:
- While the scones bake, prep the white icing glaze by mixing together the powdered sweetener and non-dairy milk. Add just enough milk so that the icing is spreadable but thick enough to stay on the scone.
- Prep the pumpkin drizzle in a separate bowl by mixing together all the ingredients before adding it to a small squeeze bottle.
- After the scones are baked, use the back of a spoon or a butter knife to spread on the white icing in a thin layer to the tops of the scones.
- Now add zig-zag of the pumpkin drizzle in the squeeze bottle on top of the white icing. Start from one corner of the scone and end the zig-zag at the long single tip of the scone.
Notes
*You can use swap with ½ cup more of gluten-free all-purpose flour, if you don't' have brown rice.
**You can use 2 teaspoons of pumpkin pie spice to replace the individual spices.
Nutrition
- Serving Size: 1 Scone
Keywords: pumpkin, copycat recipe, Starbucks, vegan scones, gluten-free scones, scones, gluten-free, vegan, vegetarian, allergy-free, dairy-free, egg-free, soy-free, nut-free, peanut-free, coconut-free, corn-free, sesame-free, sugar-free, kid-friendly
Scones sound like one delicious idea now, don't they? Perfect gluten-free pumpkin scones, with that simple icing and pumpkin spice maple drizzle...Starbucks better look out! Coffee and a vegan scone sounds like just the thing!
More delicious pumpkin recipes to try:
- Pumpkin Bread
- Pumpkin Spice Coffee Cake
- Soft & Grainless Pumpkin Spice Latte Cookies
- Pumpkin Pancakes
- Pumpkin Waffles
- Maple Pumpkin Baked Oatmeal
- Starbucks Pumpkin Cream Cheese Muffins
So tell me:
+ What is/was your favorite seasonal Starbucks treat?
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Kasey
I made this without icing and used Kombocha squash instead of pumpkin…they are to die for!!!
★★★★★
Rebecca Pytell
Interesting! Kabocha is an ideal (more flavorful) squash!
Helen
I loved these scones! The icing was a perfect touch!
★★★★★
Rebecca @ Strength and Sunshine
So glad to hear that you liked them!
Donna
I am totally in the group that baking scones are intimidating and I don't know why. These are definitely worth trying out though. Anything for pumpkin flavors. Thanks so much for sharing!
★★★★★
Rebecca @ Strength and Sunshine
They are SO easy! Once you find a good base formula, changing up the flavor is super fun!
Rachael
I can smell all the spices from here! That drizzle is making me hungry. I think it's something about the way the white icing pops with the drizzle...My stomach is actually growling for these!
Rebecca @ Strength and Sunshine
Well, we eat with our eyes first!
Julie Christy
Oh boy, what a decadent treat and GF! I want to make these!!
Rebecca @ Strength and Sunshine
They are just perfect for a cozy fall morning!
Andrea
Mmm, I definitely want to try these!
Rebecca @ Strength and Sunshine
Enjoy!
Jasmin
Watch out Starbucks! Looks like you might have some competition! Those look amazing! I'll definitely give this recipe a try!
★★★★★
Rebecca @ Strength and Sunshine
Haha, so much better and allergy-free!