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Copycat Starbucks Pumpkin Scones - Vegan, Gluten-Free

Copycat Starbucks Pumpkin Scones

Pumpkin Season

October means pumpkin season - pumpkin picking, pumpkin carving, pumpkin spice lattes, and now, healthier pumpkin scones!

This scone recipe is a copycat from Starbucks pumpkin scones. If you’ve never tried them, they’re delicious. But you know me, I had to make the dairy-free, gluten-free, lower sugar and lower carb version.

There’s nothing wrong with enjoying the real deal if that’s what you’re craving! I just love to have a healthier option made from home with whole food ingredients and plenty of fall spirit too :)

For comparison, the Starbucks pumpkin scone has roughly 500 calories, 23g of fat, 450mg of sodium, 70g of carbs, and 46g of sugar.

This copycat version has roughly 175 calories, 13g of fat, 13g of carbs, 200mg of sodium, and 6g of sugar, and it’s just as yummy in my humble opinion.


I hope you love this recipe! Be sure to leave a comment below if you give it a try, and tag me in your photos on Instagram @wellismore so I can see all of your delicious creations!


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Copycat Starbucks Pumpkin Scones - Vegan, Gluten-Free

INGREDIENTS

Makes 6 small scones

Scones

  • 3/4 cup almond flour

  • 1/2 cup coconut flour

  • 1 tsp baking powder

  • 1/8 tsp baking soda

  • 1/4 tsp salt

  • 1/2 tsp cinnamon

  • 1/2 tsp pumpkin pie spice, or sub extra cinnamon

  • 1/4 tsp nutmeg

  • 1/4 tsp ginger

  • 2 tbsp coconut sugar

  • 1.5 tbsp monkfruit sweetener

  • 1/4 cup coconut oil, chilled and broken into 1/2 inch pieces, or sub vegan butter

  • 1/4 cup plus 1 tbsp unsweetened pumpkin puree, measured then chilled

  • 2 tbsp unsweetened vegan coconut yogurt

  • 1/2 tbsp ground flax + 1 tbsp water, mixed

  • 1/2 tbsp maple syrup

  • 1/2 tbsp canned coconut milk

  • 1/2 tsp vanilla extract


Icing


Pumpkin Drizzle

  • 1/4 cup Swerve Confectioner’s Sweetener, or sub regular powdered sugar

  • 1/2 tbsp pumpkin purée

  • 1/8 tsp cinnamon

  • 1/8 tsp pumpkin pie spice, or sub extra cinnamon

  • 1/8 tsp ginger

  • 1/8 tsp nutmeg

  • 1.5 tbsp canned coconut milk

Instructions

  1. Preheat oven to 425 F

  2. In a mixing bowl, mix together the flours, baking powder, baking soda, salt, spices, coconut sugar, and monkfruit sweetener until evenly combined.

  3. Add the cold cubed coconut oil and knead into the mixture with clean hands until coconut oil is combined but some small pieces are still visible. Transfer mixing bowl to refrigerator.

  4. Prepare the wet ingredients. Mix together chilled pumpkin puree, vegan coconut yogurt, flax egg, maple syrup, coconut milk, and vanilla extract.

  5. Mix the wet ingredients into the coconut oil and flour mixture until dough forms.

  6. Lightly dust a sheet of parchment paper with coconut flour and transfer the dough to the paper. Form the dough into a ball then flatten down until it’s about 2 inches high and evenly round.

  7. Transfer the paper with the dough onto a cutting board and use a large knife to cut the dough into 6 scones.

  8. Transfer the parchment paper with scones to a baking sheet and carefully spread out the scones evenly on the baking sheet. Brush them lightly overtop with coconut milk.

  9. Bake for 13-15 minutes until the edges are darkened.

  10. Meanwhile, prepare the icing and pumpkin drizzle. In a small mixing bowl or large measuring cup, mix together the icing ingredients until smooth. Repeat in a second bowl or cup for the drizzle ingredients. Tip: use a fine-mesh strainer for the confectioner’s sweetener to remove clumps.

  11. Remove scones from the oven and transfer to a cooling rack. Allow to cool at least 10 minutes before adding the icing.

  12. Add the white icing and fully cover the top of each scone. Then, transfer the pumpkin drizzle to a plastic bag, cut the corner, and squeeze from the corner to create a drizzle across the top of each scone.

  13. Serve and enjoy!