I made a gluten-free vegan version of Starbucks’ pumpkin scone that looks like the real thing and tastes so unexpectedly decadent you’ll keep scrolling to see how.

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I am obsessed with these EASY gluten free, vegan pumpkin scones because they actually taste like autumn without being fussy. The canned pumpkin puree gives them moist, earthy richness and pumpkin pie spice brings that sing-song blend of cinnamon, nutmeg, and clove that makes my taste buds sit up.

Flaky edges, tender crumb, and a sneaky sweet glaze that crackles when you bite. And the best part?

They satisfy that pumpkin craving without pretending to be anything else. Pure pumpkin joy.

But I will warn you, one is never enough, and my counter disappears fast. Zero regrets, just crumbs everywhere.

Ingredients

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Gluten free flour blend: the base that keeps scones tender and gluten-free, no grit.
Light brown sugar: adds gentle molasses warmth and a bit of chewiness.
Baking powder: gives lift so scones aren’t heavy and dense.
Baking soda: helps browning and reacts with pumpkin for light crumb.
Fine sea salt: balances sweetness and makes flavors pop, don’t skip.
Pumpkin pie spice: warm, cozy notes—basically autumn in every bite.
Cold vegan butter: creates flaky layers and that irresistible scone crumble.
Pumpkin puree: moistness and pumpkin flavor without added sugars, nice and earthy.
Maple syrup: natural sweetness and a little depth, not cloying.
Vanilla extract: rounds flavors and softens the spice edge.
Non-dairy milk: binds dough and keeps scones dairy-free, use almond or oat.
Turbinado sugar: crunchy, pretty top that gives an extra bite.
Powdered sugar for glaze: makes shiny, sweet drips that look bakery-made.
Non-dairy milk for glaze: thins glaze so it pours and sets nicely.
Vanilla for glaze: tiny boost of flavor, makes the glaze less flat.

Ingredient Quantities

2 cups gluten free all purpose flour blend (measure then spoon into cup)

1/3 cup light brown sugar, packed

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine sea salt

2 tsp pumpkin pie spice

6 tbsp cold vegan butter, cut into small cubes

1/2 cup canned pumpkin puree (not pumpkin pie filling)

2 tbsp maple syrup

1 tsp vanilla extract

3 to 4 tbsp unsweetened non dairy milk (almond or oat), plus more if needed

Turbinado sugar or coarse sugar for sprinkling on top (optional)

For the glaze: 1 cup powdered sugar

2 to 3 tbsp non dairy milk for glaze

1/2 tsp vanilla extract for glaze

How to Make this

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1. Preheat oven to 400°F and line a baking sheet with parchment. Whisk together 2 cups gluten free all purpose flour blend (spoon into the cup before measuring), 1/3 cup packed light brown sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine sea salt, and 2 tsp pumpkin pie spice in a large bowl.

2. Cut 6 tbsp cold vegan butter into small cubes then toss into the dry mix. Use a pastry cutter, two forks, or your fingertips to work the butter in until the mixture looks like coarse crumbs with some pea sized bits still visible.

3. In a separate bowl stir 1/2 cup canned pumpkin puree, 2 tbsp maple syrup, 1 tsp vanilla extract, and 3 tbsp unsweetened non dairy milk (almond or oat) until smooth. If it seems too thick, add the 4th tbsp milk but go slow.

4. Pour the wet into the dry and gently fold with a spatula until a shaggy, slightly sticky dough forms. Don’t overmix, it should hold together but not be super smooth. If it’s too dry add a splash more non dairy milk, too wet add a tablespoon of flour.

5. Turn the dough onto a lightly floured surface and pat into an 8 inch round about 1 inch thick. Cut into 8 wedges with a sharp knife or bench scraper. For faster baking you can make two smaller rounds and cut more scones.

6. Place wedges on the prepared sheet about 2 inches apart. Brush the tops lightly with a little non dairy milk and sprinkle turbinado or coarse sugar if using. Chill in the fridge 10 minutes if you want a slightly flakier rise.

7. Bake 15 to 18 minutes until golden at the edges and a toothpick comes out clean. Let cool on the sheet 5 minutes then transfer to a rack to cool more before glazing.

8. For the glaze whisk 1 cup powdered sugar with 2 to 3 tbsp non dairy milk and 1/2 tsp vanilla extract until smooth and thick but pourable. Start with 2 tbsp milk and add the 3rd if needed.

9. Drizzle or brush glaze over cooled scones, let set for a few minutes then serve. They’re best the day they’re made but you can store in an airtight container up to 2 days or freeze unfrosted scones for up to a month.

Equipment Needed

1. Oven (preheated to 400°F)
2. Baking sheet with parchment paper
3. Large mixing bowl
4. Whisk
5. Pastry cutter or two forks
6. Rubber spatula for folding
7. Measuring cups and spoons
8. Sharp knife or bench scraper (to cut wedges)
9. Pastry brush (for brushing non dairy milk)
10. Cooling rack

FAQ

Can I use a different gluten free flour blend?

Yes, you can, but pick a 1-to-1 all purpose blend that already has xanthan gum in it. If your blend has no binder add 1/4 teaspoon xanthan gum so the scones don't fall apart.

My dough seems too wet or too dry, what do I do?

If it's too wet add 1 tablespoon more flour at a time until it's workable. If it's too dry add 1 teaspoon non dairy milk at a time. The dough should be slightly sticky but hold together when pressed.

Can I use vegan margarine or coconut oil instead of vegan butter?

Yes. Use a firm vegan margarine for closest texture. Coconut oil works too but solid coconut oil can make the scones a bit crumbly and they might brown faster, so chill the dough before baking.

How do I store or freeze these scones?

Store cooled scones in an airtight container at room temp up to 2 days, or in the fridge up to 5 days. Freeze baked scones in a single layer, then transfer to a bag for up to 2 months. Reheat from frozen in a 325°F oven 10 to 15 minutes until warm.

Can I make these ahead and bake later?

Yes, make the dough, shape into a disk, wrap tightly and refrigerate up to 24 hours. Let sit 10 minutes at room temp before cutting and baking. This actually helps flavors develop.

The glaze is too thick or too thin, how do I fix it?

If too thick add a few drops of non dairy milk until pourable. If too thin add a little more powdered sugar. Glaze should coat the back of a spoon but still drizzle off it.

EASY Gluten Free & Vegan Pumpkin Scone Recipe Substitutions and Variations

Gluten free all purpose flour blend: you can use a 1 to 1 cup swap with another cup for cup gluten free blend, or try a mix of 1 1/2 cups almond flour plus 1/2 cup tapioca starch for lighter crumb. note: if you use straight almond flour the dough will be more tender and might need an extra tablespoon or two of non dairy milk.
Cold vegan butter: swap with solid coconut oil (measure by weight or scoop and chill first) or use dairy free stick margarine. tip: chill the coconut oil so it clumps like butter, that keeps the scones flaky.
Canned pumpkin puree: replace with an equal amount of cooked, mashed sweet potato or butternut squash puree. they behave nearly the same in texture and flavor, maybe add a pinch more spice if sweet potato is milder.
Maple syrup: use agave nectar or brown rice syrup 1 to 1, or use dark corn syrup in a pinch. if you want less sweetness try 1 tbsp only and adjust milk by a teaspoon if batter feels too thick.

Pro Tips

1) Measure the flour right: spoon it into the cup then level it off. If you scoop the cup you’ll end up with too much and the scones get dry. For extra fail-safe accuracy weigh it if you can.

2) Keep the butter really cold, and cut it small. Those little cold bits make flaky layers. If your kitchen’s warm pop the dough in the fridge for 10 minutes before shaping so the butter doesnt melt.

3) Don’t overmix. Fold until it just comes together, a shaggy dough is fine. Overworking gluten free blends makes things gummy, so stop when it holds but still looks a bit rough.

4) Make the glaze last and thin it slowly. Start with less milk so it stays thick enough to drizzle, add a drop at a time till it pours. If you want to prep ahead, freeze unfrosted scones and glaze after reheating so the glaze stays glossy.