These are the best, easiest Pumpkin spice scones you’ll ever make! Coming together in one bowl, they couldn’t be easier. Perfectly sweet and spiced, they’re a match made in heaven with your coffee or tea. Topped with a maple glaze, these scones are to die for. They’re gluten-free, refined sugar-free, and grain-free!
Why you’ll love this recipe
- Super easy to make, these scones come together in one bowl!
- These scones fit most dietary needs being gluten free, dairy free, grain-free, & refined sugar-free.
- The perfect healthier fall dessert! Pair pumpkin spice scones with your coffee, latte, or tea for the ultimate treat!
- Packed full of pumpkin spice flavor!
What is the texture of these starbucks pumpkin spice scones like?
I never liked scones growing up. They were kind of dry, I didn’t know if they were supposed to be more cookie or bread like, they just seemed confused LOL. But now, I love them. Especially paired with coffee or tea – so good. They’re a little more dense/dry than a cookie, but so satisfying. The frosting on top really pulls the flavors and sweetness together. These made me a scone lover!
Ingredients & substitutions
- Almond flour: Unfortunately, besides cashew flour, there are no subs for almond flour in this recipe.
- Tapioca flour: You can try subbing arrowroot flour but I haven’t tried it.
- Pumpkin Puree: NOT pumpkin pie filling!
- Pumpkin spice
- Egg: I haven’t tried a vegan egg substitute but I think Bob’s Red Mill egg replacer would work!
- Coconut oil: You can also sub vegan butter, ghee, etc. But it needs to be solid, so no other oils can be subbed.
- Coconut sugar: You can also use golden monk fruit for a lower sugar option or regular brown sugar.
- Maple syrup: This gives an incredible flavor to the scon
How to make pumpkin spice scones
- Mix together the dry ingredients in a food processor. Then add in the solid coconut oil. Process until a crumbly dough forms.
- Mix together the wet ingredients. Then add it to the dry, mixing well.
- Place the dough on a piece of parchment paper and form it into a disc. Place in the fridge for 1-3 hours.
- Cut into triangles and place on a cookie sheet. Brush with coconut milk. Then bake!
Storing leftover Starbucks pumpkin spice scones
Store leftover scones in an air-tight container in the fridge. These are great reheated for a few seconds.
More pumpkin recipes you’ll love!
Healthy pumpkin streusel muffins
Healthy pumpkin baked oatmeal
Vegan pumpkin twix bars
Vegan Dairy Queen pumpkin pie blizzard
Pumpkin spice chia pudding
Gluten-Free Pumpkin Scones with Maple Glaze
These are the best, easiest Pumpkin spice scones you'll ever make! Coming together in one bowl, they couldn't be easier. Perfectly sweet and spiced, they're a match made in heaven with your coffee or tea. Topped with a maple glaze, these scones are to die for. They're gluten-free, refined sugar-free, and grain-free!
Ingredients
Dry ingredients
- 2 1/2 cups almond flour
- 1 cup tapioca flour
- 2 tbsp coconut flour
- 1 1/4 tsp baking powder
- 2 tsp pumpkin spice
- 1/2 cup coconut sugar
- pinch sea salt
- 1/2 cup coconut oil solid, room temp
Wet ingredients
- 1 egg room temp
- 2 tbsp maple syrup
- 1/3 cup pumpkin puree
- 2 tsp vanilla extract
- coconut milk, for brushing the tops
Frosting
- 1 cup powdered monk fruit sweetener *can sub regular powdered sugar
- 2 tbsp milk, of choice
Pumpkin drizzle
- 3/4 cup monk fruit powdered sugar
- 1 tbsp pumpkin puree
- 3/4 tsp pumpkin spice
- 1-2 tbsp milk, of choice * more if needed
Instructions
- Add the dry ingredients to a food processor, processing a few seconds until combined. Then add in the solid coconut oil. Process again until it starts to form a crumbly dough.
- In a small bowl, whisk together the remaining wet ingredients. Then add it to the dry mixture, either pulsing until combined or mixing it in by hand. Place the dough in the fridge for 2-3 hours (you can cover it and place it in the fridge longer if needed).
- Sprinkle a piece of parchment paper with tapioca flour and place the dough on it. If it seems too wet, you can add another tbsp of almond flour. You can sprinkle a little tapioca flour on the top or wet your hands to make working with the dough easier. Shape it into a disc about 1 1/2" thick.
- When ready to bake, preheat the oven to 350f. Cut the disc into 8 triangles. Place them on a lined baking sheet. Brush the top of the scones with a little bit of coconut milk (i use full-fat canned coconut milk – you can save the rest for smoothies, sauces, etc!).
- Bake for 20-22 minutes, until golden around the edges & set. Let cool.
Glaze
- Mix together the powdered sugar and milk until a thick glaze forms.
Pumpkin glaze
- Mix together the ingredients in a separate bowl, adding a little extra milk if needed to make it thin enough to drizzle (you don't want it too thin!).
- Add some of the regular glaze to the cooled scones, spread it over the tops. Place the scones in the fridge for a few minutes to let it set up so the pumpkin drizzle doesn't melt into it.
- Once it's set a bit, drizzle the pumpkin glaze over top. Enjoy!
So good!! I used arrowroot flour and it works perfectly. Such an easy dough to work with. Will definitely make again. Thanks!
Hi Jennifer! Thank you for leaving a review! So happy you liked them!
These are AMAZING! I made these for my family the other day and they were such a hit! Will definitely be making again! <3
Hi Zoe! Thank you so much for letting me know, i’m so happy you loved them!
Cant wait to try! Do you have the nutrition facts available?
Hi Christina! Aw, let me know if you do! As for the nutritional facts, i leave them out simply to be mindful of/not trigger anyone who may struggle with their relationship with food! And because different brands contain different macros. If you want the nutrition facts, I recommend using MyFitnessPal and plugging the recipe in using the specific brands you use for the most accurate results!
Will do, thank you!
These are really really really good!!
Hi Kristen! Yay! I am so happy you liked them. Thank you for trying them!
these were sooo good! Like unbelievably. my kids loved them!
Hi! Aw this makes me so so happy! I always take it as an extra compliment when the kiddos love! Thank you for making them!
These look delicious!!
Hi Andrea! Thank you! My fiance and I like them even better than Starbs!
ooooh gotta try these!
Hi Lindsay! Yes!! They are even better in my opinion!!
These are great! Do you think they would freeze well? I want to save a few for later.
Hi Mindy! Aw, so happy you like them! I haven’t frozen them yet, but I think they’d keep perfectly!
If I don’t follow a gluten free diet, can I use regular or white whole wheat flour for the coconut and tapioca flours?
Hi Cindy! I’m so sorry, unfortunately this recipe is formulated with this specific flours and ratios and regular flour has a different texture and absorbency so it wouldn’t work as a 1:1 substitute! 🙁
Do you happen know the calories / macros of one scone?
Hi Debbie! Because brands contain different macros, I always recommend plugging the recipe into an app like MyFitnessPal with the exact brands you use for the most accurate numbers! (:
Hi, can I substitute tapioca and coconut flours for anything else? I’m not gluten free and don’t usually have those flours in my pantry.
Thank you!
Hi Helen! Ah, so sorry! Because these are specifically formulated with the mix of those flours to get the perfect texture, they wouldn’t be able to be subbed with regular flour. I eat pretty much all gluten-free, so that’s why those flours were used. I’m so sorry! 🙁
Hi Dani! Is it possible to sub the tapioca and coconut flour for GF flour? I have almond flour but not the other two sources of flour.
Thanks!
Katie
hi Katie! Unfortunately, all gluten-free flours are so different, so it’s hard to say how that’d work out :/ Tapioca flour is a HUGE part of the texture of the scones. You can definitely try, i’m just not sure if it’ll come out the same exact texture!
these are the bomb! made these a couple of times now- didn’t add the icing but ate plain. beautiful recipe thanks Dani
Hi Laura! Ahh, thank you! I’m so happy you like them! I’ve left them without icing before too, and dunked in hot coffee, and omg.. so good!