These starbucks-inspired pumpkin scones taste just like the treat you remember, without the gluten and dairy! Warm, spicy, and cozy, these gluten-free, dairy-free pumpkin scones are sure to be a fall favourite.
It's finally pumpkin spice season! Enter these deliciously warm gluten-free, dairy-free Starbucks-inspired pumpkin scones.
Now is the time for all things warm, cozy, and homey. I have the fondest memories of going to Chapters with my family as a child and getting an apple cider and a pumpkin scone from the Starbucks while browsing the books.
Since then, my book reading has definitely decreased, while my pumpkin spice consumption has skyrocketed. Pumpkin spice everything!
After a super busy September preparing for my work project to launch, while scrolling through Instagram and seeing all of my fellow bloggers' pumpkin spice goodies, I finally had the time and inspiration to jump on the bandwagon!
Introducing my gluten-free, dairy-free Starbucks-inspired pumpkin scones. They are soft, spicy, and perfect when dipped in a PSL. I kid you not they taste exactly like the Starbucks scones! All the same coziness, minus the food allergies. I am so proud of this recipe and this photoshoot. Not to mention how easy and attainable these little scones are to make.
You'll be sure to impress guests, friends, or family when you present them with these allergy-friendly pumpkin scones. Keep reading to find out all of my tips and tricks.
Ingredients you need to make these Starbucks-inspired pumpkin scones
The thing I love most about these bakery-style pumpkin scones is how simple they are to prepare. You probably have all the ingredients already in your pantry - just need to pick up some pumpkin and spice!
For the scones
Here's what you'll need:
Gluten-free all-purpose flour: My favourite is the Bob's Red Mill 1:1 Baking Flour. It's important that it's a 1:1 flour for the texture to turn out right.
Baking powder AND baking soda: For the perfect rise and texture.
Salt: To balance the sweetness of the scone.
Pumpkin pie spice: Because it's in the name! And it's pumpkin spice season!
Coconut sugar: My favourite paleo sweetener alternative to brown sugar. Gives a nice caramel flavour that compliments the spiciness.
Vegan butter: My favourite brand is Melt Organic. Their plant-based butter performs exactly the same as real butter, and a scone recipe is the true test! When cutting the cold butter into the dry ingredients, Melt acted the same as traditional butter and did not melt.
Pumpkin purée: And no, this is not the same as Pumpkin Pie Filling in the can! I mean pure pumpkin, only 1 ingredient. It gives these scones their namesake flavour and colour, not to mention adding moisture.
Buttermilk: If you can tolerate dairy, by all means use buttermilk. However, even when I was consuming dairy, I never had buttermilk in the house. Use my tip to create a non-dairy buttermilk:
Add 1 tablespoon of white vinegar to a measuring cup. Fill to the 1 cup line with non-dairy milk. Stir and let sit for at least 5 minutes before incorporating in your recipe. Use these proportions per cup of buttermilk required. For the specific quantity used in this recipe, see the recipe card below.
1 large egg: To bind the scones together.
Vanilla extract: Because vanilla enhances all of the spicy flavours we have going on here!
For the glazes
Icing sugar: Because what glaze doesn't have icing sugar. This is the only ingredient you would need to swap to make this recipe completely paleo. You could grind up coconut sugar into a fine powder and substitute it in.
Non-dairy milk: To thin the glaze.
Pumpkin purée & pumpkin pie spice: For the orange pumpkin glaze. Spicy and bright!
How to make these Starbucks-inspired pumpkin scones
This pumpkin scone recipe follows all the same principles of regular scone making, just without the gluten and dairy.
To start, preheat your oven to 425°F. Then measure out all of your dry ingredients and whisk together in a large bowl. Once combined, cut in the chunks of cold butter either with a pastry cutter or with your hands. You may have some chunks but you want the butter to be fully incorporated.
In a separate, medium-sized bowl, combine your wet ingredients. Make a well in the dry ingredients and pour the wet in. Begin to mix with a rubber spatula. The dough will be quite sticky.
Flour a surface and your hands and turn the dough out. Mould and shape into an 8-inch disk with your hands. The circle will be about ½ - ¾" thick. Slice into 8 equal pieces and transfer to a baking sheet lined with parchment paper. Brush the tops with non-dairy milk.
Bake for 12-15 minutes. Immediately transfer to a cooling rack for 10 minutes while you make the glaze.
In a small bowl, mix together icing sugar with a splash of non-dairy milk. After the scones have cooled for just 10 minutes, spoon the white glaze on the tops and let set at room temperature on the wire rack.
While the white icing is setting, make the orange pumpkin glaze in the same bowl. Combine more powdered sugar with pumpkin purée, pumpkin pie spice, and a dash of non-dairy milk for texture. You want it to be slightly thicker than the white glaze.
Spoon the glaze into a piping bag or ziplock bag, cut the tip, and drizzle over the scones. Let set at room temperature, then enjoy! The scones are best served on the day they're made with a coffee, tea, or just on their own! They can be frozen and reheated in the microwave or oven but the glaze texture may change slightly.
I know you'll love them!
These gluten-free, dairy-free Starbucks-inspired pumpkin scones sure are a crowd pleaser! Whether it's brunch, a coffee break, or dessert, whoever you serve these deliciously spicy scones to are going to love them!
Have you made these allergy-friendly pumpkin scones? Be sure to leave a comment telling me how much you loved them, and tag me on instagram @liv.glutenfree! I hope you enjoy as much as I do!
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Thank you for supporting livglutenfree!
Starbucks-Inspired Pumpkin Scones [GF, DF]
- 2¼ cups Gluten-free all-purpose flour Bob's Red Mill 1:1 Baking Flour is great
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 2 teaspoon Pumpkin pie spice mix of cinnamon, nutmeg, ginger, cloves
- ½ cup Coconut sugar could sub brown sugar
- ½ cup Vegan butter, cold & cubed Melt Organic is great, could sub regular butter if you're not dairy-free
- ⅔ cup Pumpkin purée
- ¼ cup Buttermilk* see note for how to make dairy-free buttermilk
- 1 large egg
- 1 teaspoon Vanilla extract
- 1 cup Icing sugar
- 1 tablespoon Nut milk, and more if needed can sub any non-dairy milk
- 1 cup Icing sugar
- 1 tablespoon Pumpkin purée
- ½ teaspoon Pumpkin pie spice
- ½ teaspoon Nut milk, and more if needed can sub any non-dairy milk
- Preheat your oven to 425°F.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and sugar.
- Once combined, use your hands or a pastry cutter to incorporate the cold butter with the dry ingredients. It will likely be slightly chunky, and that's okay. Make a well in the centre.
- In a separate medium sized bowl, whisk together the pumpkin purée, buttermilk mixture, egg, and vanilla.
- Pour the wet mixture into the dry ingredients and mix until combined. Start out with a spatula. The dough will be quite sticky.
- Flour a surface and turn the dough out of the bowl. Flour your hands and knead the dough together. Then flatten into a circle about 8-inches wide and ½-¾" thick.
- Cut into 8 slices and transfer the scones to a baking sheet lined with parchment paper. Brush the tops with non-dairy milk. Bake for 12-15 minutes. Immediately transfer to a wire cooling rack. Let cool for 10 minutes.
- To make the white glaze, combine the icing sugar and milk in a small bowl and stir until smooth. Once the scones have cooled for 10 minutes, spread the glaze on the tops. I like to do this with the scones still on the wire rack, with parchment underneath to catch the drips. Let set at room temperature while you make the pumpkin glaze.
- To make the pumpkin glaze, combine ingredients in the bowl previously used for the first glaze. Place the glaze into a small piping bag or ziplock bag, cut the tip, and drizzle over the scones. Let set at room temperature.
- The scones are best served the day they're made. They can also be frozen in an airtight container with parchment between layers. When ready to eat, let thaw completely at room temperature, or warm in intervals in the microwave. Enjoy!