EASY Gluten Free & Vegan Pumpkin Scone Recipe – Starbucks Copycat

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.