Gluten-Free Vegan Pumpkin Scones

These Gluten-Free Vegan Pumpkin Scones are made with almond flour and arrowroot starch and topped with glaze. A copycat recipe of the favorite Starbucks pumpkin scones!

Fresh gluten-free vegan pumpkin scones. The breakfast recipe you never knew you needed!

Inspired by Starbucks pumpkin scones, this copycat recipe is gluten-free, dairy-free, and egg-free. You definitely won't find that at Starbucks.

Pumpkin Scones Ingredients

Using canned pureed pumpkin in place of oil and naturally sweetened with maple syrup, a healthier scone recipe was born. Almond flour and arrowroot starch keep them grain-free and high in protein. And, the choice to top them with glaze is yours.

Here's the major ingredients you'll need:

• Almond flour
• Arrowroot starch 
• Ground flaxseed
• Maple syrup
• Ground cinnamon, ginger, and cloves
• Vanilla extract
• Baking powder
• Unsweetened almond milk
• Organic powdered sugar (for glaze)

How to Make Gluten-Free Pumpkin Scones

The beauty of making these scones both gluten-free and vegan is that we don't have to worry about cutting in cold butter. Have all your ingredients out and ready to go. Start by preparing your flax egg and the rest will come together quickly. 

Here's the basic steps for making these pumpkin scones:

1. Prepare your flax egg. Stir together your ground flaxseed and water and allow to gel.
2. Combine dry ingredients. Whisk together the dry ingredients before adding the wet ingredients.
3. Add wet ingredients. Stir in all the wet ingredients until the dough forms. If dough is super sticky, add a bit more almond flour.
4. Shape the dough. With your hands, shape dough into a ball, place back in bowl.
5. Chill. Place dough in the fridge for 30 minutes.
6. Cut and brush. Remove dough from bowl, shape, and cut into triangles. Brush tops with almond milk.
7. Bake. Allow to bake for 16-19 minutes.
8. Glaze. Totally optional, but totally delicious.

Storing Pumpkin Scones

Scones are always best the day they are made. But store these healthy pumpkin scones in an airtight container and enjoy up to 2-3 days. 

Pro tip: Warming these up for 10-15 seconds in the microwave works well for day old scones!

Want more fall inspired breakfast recipes? Check out these gluten-free apple cider donut muffins.  Or, this vegan pumpkin smoothie and the recipes below!

More Pumpkin Recipes 

Gingersnap Pumpkin Pie

Pumpkin Snickerdoodles

Easy Pumpkin Granola

Pumpkin Muffins

More Gluten-Free Scones Recipes

Almond Flour Lemon Blueberry Scones

Gingerbread Scones with Cranberries

Blackberry Buckwheat Cream Scones

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Gluten-Free Vegan Pumpkin Scones

These Gluten-Free Vegan Pumpkin Scones are made with almond flour and arrowroot starch and topped with glaze. A copycat recipe of the favorite Starbucks pumpkin scones!

Course Breakfast

Cuisine American

Keyword gluten free pumpkin scones, gluten-free vegan pumpkin scones, vegan pumpkin scones

Prep Time 15 minutes

Cook Time 18 minutes

Chilling Time 30 minutes

Total Time 1 hour 3 minutes

Servings 8 scones

Calories 315kcal

Author Tessa Fisher

Ingredients

• 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons warm water
• 4 tablespoons canned pumpkin puree
• 2 cups + 2 tablespoons almond flour 216 g
• ½ cup arrowroot starch 63 g
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• a pinch or two of ground cloves
• ½ teaspoon salt
• 4 tablespoons maple syrup room temperature
• ½ teaspoon pure vanilla extract
• 1 tablespoon unsweetened almond milk, for brushing tops

Glaze, optional

• 1 cup organic powdered sugar 105 g
• 1-3 tablespoons unsweetened almond milk

Pumpkin Glaze

• ½ cup organic powdered sugar 52 g
• 1 tablespoon pumpkin puree
• 1 tablespoon almond milk
• ¼ teaspoon cinnamon

Instructions

• In a small bowl or cup, prepare your flax egg and set aside.
• In a large bowl, combine almond flour, arrowroot starch, baking powder, cinnamon, ginger, cloves, and salt. Whisk to thoroughly combine.
• Add the flax egg, pumpkin, maple syrup, and vanilla extract to the dry ingredients. Use a rubber spatula to stir until most of the dough has come together and is moistened. There should only be a small amount of dry crumbs and pieces left, if any.
• Use your hands to gently form dough into an imperfect disc. If dough is sticky, sprinkle with additional almond flour and shape. Place back in the bowl. Transfer bowl to refrigerator and chill for 30 minutes.
• While the dough chills, preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
• When the dough is chilled, place a piece of parchment paper on top of a cutting board. Transfer dough from bowl to cutting board. Sprinkle more almond flour, if needed.
• Form dough into a smooth and even disc about 6 ½ to 7 inches in diameter. Use a sharp knife and slice into eight triangles.
• Transfer triangles to prepared baking sheet, arranging them in two even rows. Brush tops of scones with almond milk.
• Bake for 16-19 minutes. Tops of scones should be golden brown and scones baked through. Check at the 16 minute mark to see if edges are getting too brown, tent with foil if necessary.
• Allow pumpkin scones to cool on pan. If using glaze, stir together glaze ingredients in a small bowl and pumpkin glaze in a separate small bowl. Add additional powder to thicken, if needed.
• Once mostly cool, spread glaze on tops. Drizzle pumpkin glaze over glaze layer. Allow to set before serving.
• Scones are best the day the are made. Store in an airtight container for up to 2 to 3 days.

Nutrition

Calories: 315kcal | Carbohydrates: 44g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 314mg | Potassium: 57mg | Fiber: 4g | Sugar: 29g | Vitamin A: 1460IU | Vitamin C: 1mg | Calcium: 177mg | Iron: 2mg