Starbucks Copycat Gluten-Free, Vegan, and Paleo Pumpkin Scones !!

Starbucks Copycat Gluten-Free, Vegan, and Paleo Pumpkin Scones {Refined Sugar-Free, AIP-friendly}

{Gluten-Free, Vegan, Paleo, Refined Sugar-Free, AIP-friendly}

Starbucks Copycat Gluten-Free, Vegan, and Paleo Pumpkin Scones {Refined Sugar-Free, AIP-friendly}

I’m so pumped about this recipe I couldn’t even wait till the end of the weekend to share it with you! :)  I just can’t believe I pulled these yummy, perfect-for-fall pumpkin spice scones off with all my food restrictions! I was at Starbucks 2 days ago and couldn’t stop staring at their pumpkin scones. They just looked soooo good! {And so pretty too!} I knew I had to make them as soon as I got home (yep, I’m kind of crazy like that and can’t get a dessert out of my head until it materializes on my plate sometimes…), and they came out wonderful. So here’s my wholefoods version of these babies — Starbucks copycat gluten-free, vegan, and paleo pumpkin scones that you can now stop staring at and actually enjoy too! Did I mention your house will smell AMAZING too? Well, it will. So, what are you waiting for? Follow my lead:

Starbucks Copycat Gluten-Free, Vegan, and Paleo Pumpkin Scones {Refined Sugar-Free, AIP-friendly}

Starbucks Copycat Gluten-Free, Vegan, and Paleo Pumpkin Scones Recipe:

*Makes 8 scones (or can be cut into smaller pieces for more servings…)

Scone Ingredients:

  • 1 1/4 cups pureed cooked pumpkin — at room temperature (if using homemade, make sure it is strained well)
  • 1/2 cup coconut oil
  • 1/4 cup coconut butter (manna)
  • 3/4 cup maple syrup (or another liquid sweetener) — at room temperature
  • 1/4 cup hot water
  • 1 tbsp pure vanilla extract
  • dash of salt
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/4 tsp allspice (omit for AIP)
  • 1/8 tsp nutmeg (omit for AIP)
  • 1 1/2 cups coconut flour
  • 1 cup tapioca starch

Glaze Ingredients:

  • 1 cup cashews, pre-soaked and strained (I was in a rush, so just soaked mine in boiling water for 15 mins. For AIP version, use 1 cup warmed coconut manna instead)
  • 1/3 cup maple syrup (or another liquid sweetener)
  • 2 tbsp coconut oil
  • 1 tbsp non-dairy milk (I used unsweetened vanilla almond milk. Use coconut milk for AIP)

Pumpkin Spice Drizzle:

  • a third of the glaze mixture above (see directions in step 7)
  • 2 tbsp pureed cooked pumpkin
  • 1 tbsp non-dairy milk (I used unsweetened vanilla almond milk. Use coconut milk for AIP)
  • 1 tsp cinnamon
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg (omit for AIP)

Directions:

1. Place coconut oil and coconut butter in an oven safe baking dish or glass container and place in a toaster (or microwave) for a few minutes to warm up the oil and butter and let them melt a little. Note: If your maple syrup or pumpkin puree are colder than room temp, include them in this as well so that all the ingredients are warm enough not to make the coconut oil solidify.

2. Pour the coconut oil, coconut butter, pumpkin puree, maple syrup, hot water, vanilla, and spices into a large mixing bowl and blend all the ingredients together into a smooth mixture using an immersion blender (you can also mix by hand or put this mixture through a food processor and then pour into a mixing bowl).

3. Cut out a piece of parchment paper large enough to cover a cookie sheet. Place it on a cutting board and set aside.

4. Add coconut flour and tapioca starch to the liquid mixture in the mixing bowl and mix using a wooden spoon to combine the liquid ingredients with the dry. Now it’s time to get your hands dirty — you’ll notice the batter will need more mixing than your wooden spoon can handle. Use your hands to thoroughly knead the dough and then lump it into a large ball.

5. Place the dough ball onto parchment paper on the cutting board. Flatten it with your hands into a 1″ tall disc. Fix up and round off all the edges with your hands so that the disc looks nice and rounded everywhere. Using a knife cut the disc into 8 triangles (I first cut mine into 4 parts forming a cross, and then cut each triangle in half). Do not separate the scones just yet. Place the entire cutting board into the fridge and refrigerate for at least 20 minutes.

6. Preheat oven to 350F. Once the scones have chilled, remove from the fridge and transfer the parchment paper along with the scones onto a cookie sheet. Carefully separate and spread the scones apart on the cookie sheet on top of the parchment. Bake scones for approximately 22-26 minutes (watch the edges and remove from oven when they begin to brown up). Then, cool the tray on a cooling rack for 10 minutes.

7. In the meantime prepare the glaze by placing all glaze ingredients in your blender and blend on high until smooth. I used my Vitamix for this and recommend it for smoothest results (or another high power blender). If your blender isn’t up to scratch, you may want to add a tiny bit more non-dairy milk to help it blend better. Once the scones are cooled a little, use a spoon to spread this glaze over each scone, but RESERVE about a third of the mixture for the next step (just leave it in the blender).

8. Add pumpkin spice drizzle ingredients to the blender. Blend on high to create a smooth mixture. Transfer into a squirty bottle or a piping bag and then drizzle over the glaze on the scones. Serve warm with a hot cup of coffee, or enjoy these chilled (or reheated in the toaster) for an incredible breakfast treat!

Happy Baking!

Starbucks Copycat Gluten-Free, Vegan, and Paleo Pumpkin Scones {Refined Sugar-Free, AIP-friendly}

xo Audrey

~~

This Starbucks Copycat Gluten-Free, Vegan, and Paleo Pumpkin Scones recipe was shared with Sweet and Savoury Sunday, #glutenfreefridays, Let’s Get Real Friday Party, Natural Living Monday, Gluten-Free Wednesdays, Allergy Free Wednesday, Fat Tuesday, Gluten-Free & DIY Tuesday, Waste Not Want Not Wednesday, Real Food Wednesday, Paleo AIP Recipe Roundtable, and Natural Family Friday.

** A big thanks to Laura @ Baking in Pyjamas, Mindy @ Simple Pure Beauty, and Adrienne @ Whole New Mom for featuring this recipe!

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