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EASY Gluten Free & Vegan Pumpkin Scone Recipe – Starbucks Copycat

By alittleinsanity 19 Comments

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Vegan Pumpkin Scone Recipe

Gluten Free Vegan Pumkin Scone Recipe

It may be 95 degrees out, but its officially Fall, and my favorite time of year! I guess now is the perfect time to share my Gluten Free & Vegan Pumpkin Scone Recipe – Which is an allergy free version of the famous Starbucks Pumpkin Scone that everybody seems to be crazy about.

Scones are great because they’re not too sweet. Feel free to leave off the glaze if you want a more savory treat… But, the Spiced Glaze Drizzle is my favorite! These scones taste just like a pumpkin pie if you were to mix the pie crust in with the pumpkin – so good!

The tools and ingredients you’ll need for this recipe are:


This recipe is my gluten free adaptation of these two (1 & 2) recipes.

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EASY Gluten Free & Vegan Pumpkin Scone Recipe – Starbucks Copycat

  • Author: A Little Insanity - Erika
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 8 Scones 1x
  • Category: Dessert
  • Cuisine: Gluten Free
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Description

The BEST Gluten Free & Vegan Pumpkin Scone Recipe – Easy to make and Delicious! An allergy friendly version of the Starbucks Pumpkin Scone. Perfect for Fall!


Ingredients

Scale

DRY MIX INGREDIENTS:

  • 2 Cups of Erika’s Gluten Free Flour Mix
  • 6 Tablespoons Brown Sugar (or dry sweetener of choice)
  • 2 Teaspoons Baking Powder
  • 2 Teaspoons Egg Replacer
  • 1 1/2 Teaspoons Pumpkin Pie Spice
  • 1/2 Teaspoon Salt

CUT IN INGREDIENTS:

  • 6 Tablespoons Cold Butter Alternative (I love Melt)

ADD LAST INGREDIENTS:

  • 1/2 Cup Pumpkin Puree
  • 3 Tablespoons Applesauce (or 1 Large Egg)
  • 3 Tablespoons Milk Alternative (I used Full Fat Coconut Cream)
  • 1 1/2 Teaspoons Pure Vanilla Extract

GLAZE & SPICED GLAZE INGREDIENTS:

  • 1 Cup Powdered Sugar
  • 1/2 Teaspoon Pure Vanilla Extract
  • 1 – 2 Tablespoons Milk Alternative (only add a small amount at a time)
  • 1/4 Teaspoon Pumpkin Pie Spice (about two or three pinches)
  • 1/8 Teaspoon Ground Ginger Powder (about a pinch or two)

Instructions

  1. Line a cookie sheet with parchment paper or a non-stick silpat. Dust lightly with Tapioca Starch.
  2. In mixing bowl, whisk together Dry Ingredients. (I do this all in my stand mixer)
  3. Cut in the Cold Butter until mixture is dry & crumbly (I use my whisk attachment, but you can use a pastry tool if you are doing it by hand).
  4. Mix or Fold in Wet Ingredients until ingredients are well incorporated.
  5. Dough should be stiff and easy to handle.
  6. Preheat Oven to 425 degrees Fahrenheit.
  7. While Oven is Preheating, chill dough in refrigerator.
  8. Using dusted hands, place dough ball on your lined cookie sheet and gently press into a large circle.
  9. Dust rolling pin and roll out to approx 1″ thick.
  10. Use a sharp knife or pastry scraping tool to cut the circle into 6 or 8 triangles.
  11. Separate the triangles slightly so they can bake on all sides.
  12. Bake for 13-18 minutes until golden brown.
  13. Remove from oven and place on cooling rack to cool completely before glazing.
  14. If desired, Glaze the tops of the scones, let harden, and then drizzle the tops with the Spiced Glaze for additional flavor (the drizzle is my favorite!)
  15. To prepare Glaze, mix the Powdered Sugar with the Vanilla and Milk – but only add the milk a little bit at a time in between stirring to avoid becoming too runny. You want the glaze loose, but not too watery. Reserve 1/3 of the glaze for your Spiced Drizzle.
  16. To the Spiced Drizzle, mix in the Pumpkin Pie Spice & Ground Ginger. Use a Cake Decorating Bag OR a Ziplock bag with the tip cut off to drizzle over the top of the scones.

Notes

Best when eaten fresh, but can also be store in an airtight container for 2 days at room temperature. Or, store in the fridge for up to 5 days. You can warm the scones in a microwave for 15 seconds at a time if desired.


Nutrition

  • Serving Size: 1 Scone
  • Calories: 300

Did you make this recipe?

Tag @aLittleInsanity on Instagram and hashtag it #aLittleInsanity

Roll Out the Dough & Cut into Triangles or Wedges before cooking the dough. Typically you’ll get 8 good sized Scones, but feel free to shape & size them to your preference.

Roll out dough & then cut scones to desired size.

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Filed Under: Breakfast, Casein Free, Dairy Free, Dessert, Egg Free, Gluten Free, No Artificial Colors, Nut Free, Recipes, Recipes by Kitchen Tools, Recipes by Meal Type, Recipes by Special Diet, Stand Mixer, Vegan, Vegetarian Tagged With: all natural, dairy free, dessert, egg free, gluten free, homemade, vegan, vegetarian, vitamix recipes, wheat free, whole food

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Comments

  1. Marie

    June 10, 2017 at 11:53 am

    Hi Erika, I have just found your web site and for a change have hope of being able to eat bread and other delights for a change. I am 74 years of age and suffered for years with gluten/wheat problems. I have tasted every brand of gluten free bread available here in Canada and have not like a singe one or some of the ingredients that I don’t even call food in them. I was getting so desperate today and decided once again to do a search of the internet, BAM! I found you just as I was about to give up and just sit, have a good cry and feel sorry for myself. I am looking forward to trying your recipes. :) I have baked gluten free bread before, but there are always so many ingredients to buy and the recipes are so involved that I gave up. I thank you in advance for being such a wonderful lady and sharing with all of us out here who have health problems. God bless you! Sorry my comment is so long winded! :)

    Reply
    • Erika

      June 22, 2017 at 2:08 pm

      Hi Marie. No need to apologize – you are among friends here & we all understand how hard special diets can be. I pray you find the recipes & meals to enjoy. Hugs & God Bless! ~Erika

  2. Heather

    July 24, 2017 at 12:54 pm

    Hi Erika. I see that you use an egg substitute in a lot of recipes. We do not have an egg allergy so I was wondering if a fresh egg would work as well? And would I substitute one egg for every Tbsp of the egg substitute? Thank you for sharing all these wonderful recipes and blessings to you too.

    Reply
  3. Nicole

    September 11, 2017 at 4:04 am

    The link for the pumpkin pie spice doesn’t work, just fyi.

    Reply
    • Erika

      October 8, 2017 at 6:41 pm

      Thanks so much Nicole… I just fixed it! =) God Bless! ~Erika

  4. Vera

    October 18, 2017 at 4:52 pm

    Hi Erika. My son is allergic to coconut and dairy. Are there any suggestions for replacement. Thanks

    Reply
  5. vera

    October 19, 2017 at 5:11 am

    Hi Erika. my son is allergic to coconut and dairy. Do you have any substitute ideas so I can make this for him.
    thanks

    Reply
  6. karen

    November 19, 2017 at 7:17 pm

    I do not have an egg allergy. How many eggs should I use in this pumpkin scone recipe?

    Reply
    • Erika

      November 21, 2017 at 7:51 pm

      Hi Karen! You can substitute 2 regular eggs in place of the applesauce & egg replacer. =) Enjoy & God Bless! ~Erika

  7. Katherine

    March 13, 2018 at 6:09 pm

    Terrific recipe, even without the glaze. Based on other GF scone recipes I’ve made, I used a food processor for the entire mixing process, and it came together so easily and quickly. Didn’t need to roll it out either, just patted it into a circle. Thanks for this and your easy flour mix!

    Reply
  8. Sandra Perez

    August 5, 2018 at 7:44 am

    I have been hesitant to comment in fear that my gratitude will turn into complete over sharing….but your recipes have tasted the best! We have been so many things free for a long time (15 yrs) and while it has benefited our health tremendously, it has also affected our spirits at times. So, I just wanted to say thank you for thinking outside the box, for working at being a true kitchen chemist and for empathizing with the youngins who, regardless of their resilience, always feel like they have to go without in a group of kids who never have to think about what they eat.

    Reply
  9. Renae

    August 20, 2018 at 5:55 pm

    Hi Erika,

    First of all, thank you so much for all the wonderful recipes on your website!

    I avoid all food additives (due to bad reactions to many of them) and therefore I cannot use a commercial egg replacer. What would be a suitable egg substitute for this recipe? Would an ‘egg’ made with chia seeds work?

    Sorry I haven’t rated the recipe yet, as I haven’t tried it yet.

    Reply
  10. Shauntel

    October 7, 2018 at 9:10 pm

    Hello :) is it possible to use bobs red mill 1:1 baking flour? This is what I have on hand and need to use up. Would I have to Change anything else to accommodate?

    Thank you
    Shauntel

    Reply
  11. Bettina Gorrie

    November 8, 2018 at 5:08 pm

    Hi Erika
    I was wondering if you have ever tried to use chia seeds and water for your egg replacement? Would it work in this recipe?
    Thank you, looking forward to trying your recipe tomorrow.
    Blessings!

    Reply
  12. Carolyn Lawton

    November 25, 2020 at 4:12 pm

    I’m excited to try your Gluten Free pie crust and Dairy Free pumpkin pie filling recipes. One of the things that excites me is using eggs and/or egg whites instead of Xanthan Gum in the bread/pastry recipes. However, I do not see how/if I can use eggs in your Pumpkin Scones recipe. I am gluten free and dairy free, but I have no other restrictions.
    Please clarify how and how many eggs to use in this scones recipe. Thank you for all of your shared tips!!

    Reply

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Hi! I'm Shannon. Newlywed, Serial Immigrant, Recipe Creator, Theater Enthusiast... Here you'll find my collection of Gluten Free Recipes, many of which are adaptable for many Special Diets including: Dairy Free, Egg Free, Vegan & more, using Whole Food Ingredients whenever possible.

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Newlywed, Serial Immigrant, Recipe Creator, Theatre Enthusiast... Most likely to be found in the Kitchen licking the beaters.

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