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!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:18 mins

Total Time:33 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

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.

Step 3

In a separate bowl, whisk together the pumpkin puree, melted coconut oil, maple syrup, and vanilla extract until smooth.

Step 4

Pour the wet ingredients into the dry ingredients. Mix with a spatula until a thick dough forms.

Step 5

Place the dough onto the prepared baking sheet and shape it into a rough circle, approximately 7 inches in diameter and 1 inch thick.

Step 6

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.

Step 7

Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden and the scones feel firm to the touch.

Step 8

Remove the scones from the oven and allow them to cool fully on the baking sheet.

Step 9

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.

Step 10

Once the scones are completely cooled, drizzle the glaze over the top of each one using a spoon or a piping bag.

Step 11

Allow the glaze to set slightly before serving. Enjoy with your favorite hot beverage!

Nutrition Facts

Serving size	(482.4g)

Amount per serving	% Daily Value*
Calories	1860.7

Total Fat 147.9g	0%
Saturated Fat 49.5g	0%
Polyunsaturated Fat 0.9g
Cholesterol 2.5mg	0%
Sodium 1096.3mg	0%
Total Carbohydrate 117.4g	0%
Dietary Fiber 35.6g	0%
Total Sugars 54.4g
Protein 47.6g	0%

Vitamin D 12.5IU	0%
Calcium 528.8mg	0%
Iron 11.1mg	0%
Potassium 487.9mg	0%

*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.

Source of Calories

Fat: 66.9%

Protein: 9.6%

Carbs: 23.6%