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pumpkin scones

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 vegan pumpkin scones
Prep Time 15 minutes
Cook Time 18 minutes
Chilling Time 30 minutes
Total Time 1 hour 3 minutes
Servings 8
Author Tessa Fisher


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

Glaze, optional

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

Pumpkin Glaze

  • 1/2 cup (52g) organic powdered sugar
  • 1 tablespoon pumpkin puree
  • 1 tablespoon almond milk
  • 1/4 teaspoon cinnamon


  • 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.