Greetings fellow foodies! Welcome to my delicious recipe for Starbucks Copycat Pumpkin Scones that are not only vegan, gluten-free but also paleo-friendly. These pumpkin scones embody the taste of fall, and they’re packed with everything you’d expect from a perfect autumn treat. They’re tender, flaky, moist with a perfect pumpkin spice aroma that will have your taste buds dancing!
Are you excited to try a healthier version of one of Starbucks’ most popular pastries? If so, you’ve come to the right place! As a vegan chef, I love getting creative in the kitchen and finding ways to make classic dishes more inclusive and sustainable without sacrificing flavor.
These scones are made with nutrient-dense ingredients such as almond flour, coconut oil, maple syrup, and pumpkin puree to provide a scrumptious seasonal taste that will make your heart sing! Plus, this recipe is customizable so you can tailor it to your preferences.
Whether you’re gluten-free or vegan, these Starbucks Copycat Pumpkin Scones will keep you satisfied while avoiding any allergic reactions or dietary restrictions. With this recipe on hand, you’ll be able to impress all your guests at the next brunch gathering.
Get ready to bake up a storm in your kitchen and indulge in Starbucks-like pumpkin scones that you can actually feel great about eating at home!
Why You’ll Love This Recipe
Are you craving something to satisfy your Pumpkin Spice cravings? Look no further than this Starbucks Copycat Pumpkin Scones recipe! This gluten-free, vegan, and paleo scone recipe gives you all of the delightful flavors of fall in one delicious bite.
Your taste buds will be wowed with the perfect blend of cinnamon, nutmeg, allspice, and cloves in every scone. The warm spices combined with creamy pumpkin puree create an aroma that fills your kitchen and sparks feelings of warmth and coziness.
But it’s not just the flavors that make this recipe so irresistible. The scones turn out soft, fluffy, and crumbly every time. With just the right amount of moisture to hold them together, these scones melt in your mouth while still offering a satisfying texture.
Plus, this recipe is customizable to fit any dietary needs or preferences. Whether you’re gluten-free or vegan or Paleo, these scones are a perfect fit for your lifestyle. And if you’re worried about allergens or are on a low-FODMAP diet, fret not – this recipe is safe for you too!
Overall, these Starbucks Copycat Pumpkin Scones are a must-try for anyone who loves pumpkin spice and wants to indulge in a guilt-free treat. So what are you waiting for? Let’s get baking!
Let’s first take a look at the ingredients you’ll need to make these Starbucks Copycat Pumpkin Scones. These scones are gluten-free, vegan, and paleo-friendly, so they use alternative ingredients that are free from gluten, dairy, and animal products. Don’t be alarmed if these are new to you; baking with alternative flours like almond and coconut flour can be a bit different but once you start using them you’ll realize how versatile they can be. You may have to visit your local health food store to get some of these ingredients, but once you have them in your pantry they will last for a while!
Here are the ingredients required:
- Almond Flour: It gives the scones a delicate crumbly texture and subtle nutty flavor
- Coconut Flour: A versatile gluten-free flour that absorbs liquid quickly and adds a light sweetness
- Tapioca starch: An excellent binding agent which makes the scones soft and tender
- Pumpkin Pie Spice: This spice blend is essential for pumpkin-flavored baked goods. It comprises nutmeg, clove, cinnamon, and allspice.
- Baking Powder: To help the scones rise
- Salt: Enhances the flavors of all other ingredients
- Coconut Oil & Coconut Butter: Provide healthy fats to keep us satisfied
- Maple Syrup & Liquid Sweetener: Acts as a natural sweetener
- Cashews: Add richness to the scone batter
- Pumpkin Puree: The star of this recipe. Use canned or homemade pumpkin puree for optimal taste.
Some of these ingredients are used in small amounts, so make sure you measure them accurately to ensure good results.
The Recipe How-To
Let’s get our aprons on and go through the detailed steps to make these scrumptious Starbucks Copycat Pumpkin Scones. This recipe is easy to follow, and I’ll share some tips and tricks along the way. These scones are gluten-free, vegan, and paleo-friendly, making them accessible to all. So grab your ingredients, and let’s get baking!
Step 1: Mix the Dry Ingredients
In a big bowl, we’ll mix the almond flour, tapioca starch, baking powder, pumpkin spice, nutmeg, clove, cinnamon, and salt. Use a whisk or fork to combine everything together.
Step 2: Add in the Wet Ingredients
Gradually pour in the pumpkin puree, maple syrup, melted coconut oil (not hot), and vanilla extract into the dry mixture. Combine until you have a crumbly mixture.
Step 3: Create Cashew Cream
Using a blender or food processor, blend together the cashews, 1 tablespoon of maple syrup, and a pinch of salt. Add hot water gradually to achieve your desired consistency.
Step 4: Form Dough
Add the cashew cream into the bowl with dry ingredients and wet ingredients. Mix until all ingredients are combined thoroughly, but be careful not to overmix as it can make your scones tough.
Form your mixture into a ball of dough inside the mixing bowl. If it is too moist or sticky for you to handle properly, cover the mixing bowl with plastic wrap and chill it for about 30 minutes inside your fridge.
Step 5: Shape Your Scones
Preheat oven to 375ºF while shaping your dough. Take out your chilled dough from the fridge and mold flat disks that are at least an inch thick from it. Cut each disk into four triangular pieces using a knife.
Step 6: Prepare Oven for Baking
Put some parchment paper on top of your baking tray before laying down those triangles on it so that they don’t stick to it while baking.
Brush some coconut milk onto each triangle-shaped scone to give it an extra finish before putting them in the oven.
Step 7: Bake & Serve Hot!
Bake scones for about 15-18 minutes in preheated oven or until they turn golden brown. Drizzle some cashew cream frosting onto your scone triangles once they’ve cooled off slightly for an even more delicate aroma that will stay with you throughout the day.
There you have it – delicious Starbucks Copycat Pumpkin Scones freshly baked in your own kitchen!
Substitutions and Variations
Craving a different flavor profile in your pumpkin scones? Or perhaps you need to make some ingredient substitutions due to dietary restrictions. Fear not, this recipe is easily adaptable and customizable. Here are some substitutions and variations you can make:
– Flour: To make these scones paleo-friendly, swap out the almond flour for another nut flour like hazelnut or cashew flour. For a nut-free option, use coconut flour or cassava flour. Keep in mind that the texture will vary depending on the flour used.
– Sweetener: While maple syrup and liquid sweeteners like agave and honey add delicious flavor to the scones, you can use any other liquid sweetener of your choice, such as brown rice syrup or date syrup.
– Milk: Oat, soy, or almond milk all work well in this recipe. Use whichever type of non-dairy milk you prefer.
– Coconut products: If you don’t have coconut oil or butter on hand, replace them with vegan butter or regular butter if not vegan. However, keep in mind that the texture and taste will be slightly different.
– Pumpkin puree: If you don’t have pumpkin puree available, you could substitute with sweet potato puree or butternut squash puree for similar results.
Looking to switch up the flavor profile? Try adding in ½ teaspoon of ground ginger for a subtle kick of warmth or sprinkle some chopped pecans on top for added crunch.
These pumpkin scones are incredibly versatile and can be adapted to suit virtually any diet. Whether you’re catering to vegan, paleo, gluten-free, dairy-free, or low-FODMAP diets – this recipe has got you covered!
Serving and Pairing
Now that your gluten-free, vegan, and paleo pumpkin scones are out of the oven and ready to be enjoyed, let’s talk about serving and pairing options to elevate your dining experience.
Firstly, these scones pair beautifully with a hot cup of coffee blended with almond milk or dairy-free milk of your choice. The warm autumn spices in the scone will complement the richness of the coffee while creating a cozy sensation that goes perfect with chilly fall mornings.
Another great option is to serve these pumpkin scones as part of a brunch spread. They play well with other sweet treats like fresh fruit salad or greek-style coconut yogurt drizzled with maple syrup. Don’t forget to sprinkle some extra cinnamon over your scones for that extra touch of flavor.
If you’re looking for more savory options, these scones work well paired with a bowl of butternut squash soup or a hearty vegan chili full of beans and veggies. That way you can enjoy the comforting spices in your main dish as well as your scone.
Lastly, as someone who loves a good pumpkin spice latte from Starbucks, I believe that these gluten-free, vegan, and paleo pumpkin scones are an excellent substitute for those who want to uphold their dietary lifestyle while enjoying the flavors we all love in our favorite fall classics.
However you decide to pair them, these pumpkin scones are sure to create delicious memories shared over your breakfast table or among friends at brunch.
Make-Ahead, Storing and Reheating
Now this is where things get even more exciting! Not only are these scones a breeze to make, but they are also perfect for meal-prepping! You can make these ahead of time and store them for up to a week. Just imagine waking up in the morning knowing you have delicious, warm pumpkin scones waiting for you!
To store your scones, simply leave them in an airtight container at room temperature. Room temperature is perfect for preserving their texture and flavor. Be sure to consume them within a week, so that they are fresh and delicious when you eat them.
But what if you’re not going to eat all of them at once? Don’t worry! These scones also freeze well. Simply wrap them individually in foil or plastic wrap and place them in a freezer-safe bag or container. They’ll last for up to three months in your freezer.
Reheating scones is quite easy too! Just preheat your oven to 350°F and place the scones on a baking sheet lined with parchment paper. Bake them for 5-10 minutes or until heated through. Alternatively, you can pop them in the microwave (still wrapped up) for around 20-30 seconds.
Just be mindful of your presentation before serving the reheated pumpkin scones. If you’d like to serve them warm, I recommend drizzling on some homemade maple glaze before reheating or serving. This will help restore moisture in addition to just adding some sweetness that will undoubtedly make you sparkle with satisfaction.
Overall, these copycat pumpkin scones are an ideal option for meal-prep enthusiasts and taste aficionados alike. The convenience of being able to store and reheat these gluten-free, vegan, and paleo delights makes it much easier to enjoy a pumpkin-flavored treat whenever you desire, without any compromise on quality!
Tips for Perfect Results
If you want to impress your friends and family with perfect, gluten-free vegan Starbucks copycat pumpkin scones, it’s important to keep in mind a few tips for success. As an experienced vegan chef assistant, I’ve got the inside scoop on how to make these scones perfectly crumbly and fluffy every time.
Firstly, don’t overmix the dough. When making these scones, aim for a crumbly mixture rather than a smooth and uniform dough. Overmixing will cause the dough to become dense and tough, resulting in flat, unappetizing scones.
Secondly, use high-quality ingredients. Quality ingredients make all the difference in baking. When selecting your ingredients for this recipe, be sure to choose fresh spices such as nutmeg, allspice and clove for maximum flavor impact. Additionally, use room temperature coconut oil and milk to ensure the mixture does not harden or clump together.
Thirdly, measure your ingredients precisely. When making any baked goods, accurate measurements are key. You may want to invest in a kitchen scale so that you can weigh out your ingredients instead of relying on volume measurements alone.
Fourthly, let the scones cool slightly before glazing them. While it may be tempting to put the glaze on right away, resist the temptation and let the scones cool for at least 15 minutes first. This will allow the glaze to set properly and avoid becoming too runny.
Finally, experiment with variations and substitutions. One of the joys of cooking is getting creative with substitutes or variations of your favorite recipes. For example, if you don’t have coconut butter on hand or want to reduce its fat content, substitute with either vegan yogurt or silken tofu.
By following these tips, you’ll be well on your way to producing Starbucks-worthy pumpkin scones that are both irresistible and allergy-friendly.
Now that you have all the information you need to create the perfect Starbucks Copycat Pumpkin Scones (Gluten-Free, Vegan, and Paleo) Recipe, let’s take a look at some frequently asked questions (FAQs) that may still be lingering in your mind. Whether you’re a seasoned baker or a newbie in the kitchen, these FAQs will help you troubleshoot any issues and ensure that your pumpkin scones turn out soft, fluffy, and absolutely delicious every time. Let’s dive right in!
What are the ingredients in a Starbucks pumpkin scone?
For a delicious pumpkin-infused treat, gather half a cup of pumpkin puree (preferably canned), an egg, and a quarter cup of whipping cream. Along with these ingredients, you’ll need two cups of all-purpose flour, a third cup of white sugar, a tablespoon of baking powder, a pinch of salt, and a teaspoon of ground cinnamon.
What happened to Starbucks pumpkin scones?
Starbucks has recently encountered some packaging issues that caused them to suspend the sale of their popular pumpkin scones nationwide. The scone, which features a delectable blend of pumpkin pie spice, cinnamon and pumpkin icing, is widely recognized as a sign that autumn has arrived at the coffee chain.
What is a pumpkin scone from Starbucks?
These pumpkin scones from Starbucks are truly a masterpiece of flavor. They are infused with autumn spices and have a satisfyingly soft texture, crowned with a sweet and crunchy white icing, and adorned with an enticingly-hued pumpkin spice icing. And, the best part is that they can be made easily from scratch right in your own kitchen, which can save you a tidy sum of money compared to purchasing them from the café every time.
In conclusion, this Starbucks Copycat Pumpkin Scones recipe is a perfect treat for anyone looking for gluten-free, vegan, and paleo options. It’s easy to make, and the ingredients can be easily substituted to suit your taste preferences.
Not only that, but the scones also have an irresistible pumpkin spice flavor that you will love. Whether you want to enjoy them as a breakfast pastry or for dessert, this recipe has got you covered.
So why not ditch the long lines at your local Starbucks and make these delicious pumpkin scones in the comfort of your home? Trust me; your taste buds will thank you for it. Give this recipe a try, and you’ll see why it’s worth making again and again. Happy baking!
Starbucks Copycat Pumpkin Scones (Gluten-Free, Vegan, and Paleo) Recipe
- scone, ingredients
- 1 1/4 cups pumpkin puree, at room temperature and well strained
- 1/2 cup coconut oil
- 1/4 cup coconut butter
- 3/4 cup maple syrup or 3/4 cup liquid sweetener, at room temperature
- 1/4 cup hot water
- 1 tablespoon pure vanilla extract
- 1 dash salt
- 1 teaspoon cinnamon
- 1/2 teaspoon clove
- 1/4 teaspoon allspice (omit for AIP)
- 1/8 teaspoon nutmeg (omit for AIP)
- 1 1/2 cups coconut flour
- 1 cup tapioca starch
- 1 cup cashews
- 1/3 cup maple syrup (or another liquid sweetener)
- 2 tablespoons coconut oil
- 1 tablespoon non-dairy milk (I used unsweetened vanilla almond milk. Use coconut milk for AIP)
Pumpkin Spice Drizzle
- 1/3 glaze, mixture above (see directions in step 7)
- 2 tablespoons pumpkin puree
- 1 tablespoon non-dairy milk (I used unsweetened vanilla almond milk. Use coconut milk for AIP)
- 1 teaspoon cinnamon
- 1/8 teaspoon clove
- 1/8 teaspoon nutmeg (omit for AIP)
- Pre-soak nuts and strained or boiling water for 15 minutes For AIP version, use 1 cup warmed coconut manna instead.
- Place coconut oil and coconut butter in an oven safe baking dish or glass container and place in a toaster (or microwave) for a few minutes to warm up the oil and butter and let them melt a little. Note: If your maple syrup or pumpkin puree are colder than room temp, include them in this as well so that all the ingredients are warm enough not to make the coconut oil solidify.
- Pour the coconut oil, coconut butter, pumpkin puree, maple syrup, hot water, vanilla, and spices into a large mixing bowl and blend all the ingredients together into a smooth mixture using an immersion blender (you can also mix by hand or put this mixture through a food processor and then pour into a mixing bowl).
- Cut out a piece of parchment paper large enough to cover a cookie sheet. Place it on a cutting board and set aside.
- Add coconut flour and tapioca starch to the liquid mixture in the mixing bowl and mix using a wooden spoon to combine the liquid ingredients with the dry. Now it’s time to get your hands dirty — you’ll notice the batter will need more mixing than your wooden spoon can handle. Use your hands to thoroughly knead the dough and then lump it into a large ball.
- Place the dough ball onto parchment paper on the cutting board. Flatten it with your hands into a 1″ tall disc. Fix up and round off all the edges with your hands so that the disc looks nice and rounded everywhere. Using a knife cut the disc into 8 triangles (I first cut mine into 4 parts forming a cross, and then cut each triangle in half). Do not separate the scones just yet. Place the entire cutting board into the fridge and refrigerate for at least 20 minutes.
- Preheat oven to 350°F Once the scones have chilled, remove from the fridge and transfer the parchment paper along with the scones onto a cookie sheet. Carefully separate and spread the scones apart on the cookie sheet on top of the parchment. Bake scones for approximately 22-26 minutes (watch the edges and remove from oven when they begin to brown up). Then, cool the tray on a cooling rack for 10 minutes.
- In the meantime prepare the glaze by placing all glaze ingredients in your blender and blend on high until smooth. I used my Vitamix for this and recommend it for smoothest results (or another high power blender). If your blender isn’t up to scratch, you may want to add a tiny bit more non-dairy milk to help it blend better. Once the scones are cooled a little, use a spoon to spread this glaze over each scone, but RESERVE about a third of the mixture for the next step (just leave it in the blender).
- Add pumpkin spice drizzle ingredients to the blender. Blend on high to create a smooth mixture. Transfer into a squirty bottle or a piping bag and then drizzle over the glaze on the scones. Serve warm with a hot cup of coffee, or enjoy these chilled (or reheated in the toaster) for an incredible breakfast treat!
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.