Starbucks Copycat Pumpkin Scones Gluten Free Vegan and Paleo
Indulge in the cozy flavors of fall with these Starbucks Copycat Pumpkin Scones that are gluten-free, vegan, and paleo-friendly! Made with nutrient-rich almond and coconut flours, these scones combine the warm spices of pumpkin pie with the natural sweetness of maple syrup and a luscious pumpkin glaze. Perfectly tender yet slightly crisp on the edges, they’re an irresistible treat for breakfast, brunch, or a midday snack. With just 15 minutes of prep time and a simple ingredient list, these scones make homemade baking effortless, while catering to a variety of dietary needs. Pair them with your favorite dairy-free latte or hot tea for the ultimate autumn comfort food experience!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 tablespoon Arrowroot powder
- 1 teaspoon Pumpkin pie spice
- 1 teaspoon Baking powder
- 0.25 teaspoon Sea salt
- 0.5 cup Canned pumpkin puree
- 2 tablespoons Coconut oil (melted)
- 3 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 2 tablespoons Coconut butter
- 2 teaspoons Non-dairy milk (e.g., almond milk)
- 2 tablespoons Powdered monk fruit sweetener or powdered sugar substitute
- 0.25 teaspoon Additional pumpkin pie spice (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, arrowroot powder, pumpkin pie spice, baking powder, and sea salt. Whisk until well mixed and there are no clumps.
In a separate bowl, whisk together the pumpkin puree, melted coconut oil, maple syrup, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Mix with a spatula until a thick dough forms.
Place the dough onto the prepared baking sheet and shape it into a rough circle, approximately 7 inches in diameter and 1 inch thick.
Using a sharp knife or a bench scraper, cut the dough into 8 evenly sized wedges, like a pizza. Gently separate the wedges so there is space between each piece for even baking.
Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden and the scones feel firm to the touch.
Remove the scones from the oven and allow them to cool fully on the baking sheet.
While the scones cool, prepare the glaze by combining the melted coconut butter, non-dairy milk, powdered monk fruit sweetener (or powdered sugar substitute), and additional pumpkin pie spice in a small bowl. Mix until smooth.
Once the scones are completely cooled, drizzle the glaze over the top of each one using a spoon or a piping bag.
Allow the glaze to set slightly before serving. Enjoy with your favorite hot beverage!
Nutrition Facts
Calories |
1861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.9 g | 190% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1096 mg | 48% | |
| Total Carbohydrate | 117.4 g | 43% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 54.4 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 529 mg | 41% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 488 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
