Every single year, when fall comes around, and I stop into Starbucks for coffee, the pumpkin spice scones tempt me. I used to LOVE them. However, being dairy & gluten free, I always feel like i’m missing out on them. So, if you’re in the same boat, or just want an option made with more wholesome ingredients, these are for you! Bursting with pumpkin flavor, that perfect scone texture, gluten free, paleo friendly, and so easy to make.
Why you’ll love this recipe
- Super easy to make
- Gluten free, dairy free
- Sweetened with coconut sugar & monk fruit (refined sugar free)
- Perfect to dunk/pair with coffee or tea!
- Packed full of pumpkin spice flavor
- Perfect fall recipe!
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
- Pumpkin spice
- 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
- Monk fruit powdered sugar: You can use regular powdered sugar if not refined sugar free!
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!
Healthier Starbucks Pumpkin Spice Scones (Gluten free, paleo)
- 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
- 1 egg room temp
- 2 tbsp maple syrup
- 1/3 cup pumpkin puree
- 2 tsp vanilla extract
- coconut milk, for brushing the tops
- 1 cup powdered monk fruit sweetener *can sub regular powdered sugar
- 2 tbsp milk, of choice
- 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
- 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.
- Mix together the powdered sugar and milk until a thick glaze forms.
- 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!