Name: EASY Gluten Free & Vegan Pumpkin Scone Recipe - Starbucks Copycat
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Gluten Free
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; 6 Tablespoons Cold Butter Alternative (I love Melt); 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; 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)

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

Line a cookie sheet with parchment paper or a non-stick silpat. Dust lightly with Tapioca Starch.
In mixing bowl, whisk together Dry Ingredients. (I do this all in my stand mixer)
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).
Mix or Fold in Wet Ingredients until ingredients are well incorporated.
Dough should be stiff and easy to handle.
Preheat Oven to 425 degrees Fahrenheit.
While Oven is Preheating, chill dough in refrigerator.
Using dusted hands, place dough ball on your lined cookie sheet and gently press into a large circle.
Dust rolling pin and roll out to approx 1″ thick.
Use a sharp knife or pastry scraping tool to cut the circle into 6 or 8 triangles.
Separate the triangles slightly so they can bake on all sides.
Bake for 13-18 minutes until golden brown.
Remove from oven and place on cooling rack to cool completely before glazing.
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!)
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.
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