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:
Prepare your flax egg. Stir together your ground flaxseed and water and allow to gel.
Combine dry ingredients. Whisk together the dry ingredients before adding the wet ingredients.
Add wet ingredients. Stir in all the wet ingredients until the dough forms. If dough is super sticky, add a bit more almond flour.
Shape the dough. With your hands, shape dough into a ball, place back in bowl.
Chill. Place dough in the fridge for 30 minutes.
Cut and brush. Remove dough from bowl, shape, and cut into triangles. Brush tops with almond milk.
Bake. Allow to bake for 16-19 minutes.
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!
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 vegan pumpkin scones
Prep Time 15minutes
Cook Time 18minutes
Chilling Time 30minutes
Total Time 1hour3minutes
Servings 8
Author Tessa Fisher
Ingredients
1flax egg1 tablespoon ground flaxseed + 3 tablespoons warm water
1tablespoonunsweetened almond milk, for brushing tops
Glaze, optional
1cup (105g)organic powdered sugar
1-3tablespoonsunsweetened almond milk
Pumpkin Glaze
1/2cup (52g)organic powdered sugar
1tablespoonpumpkin puree
1tablespoonalmond milk
1/4teaspooncinnamon
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 1/2 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.
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