Starbucks Copycat VEGAN Pumpkin Scones- Easy pumpkin scones recipe inspired by Starbucks that taste a million times better! Best of all, they don’t contain any animal products.
I’m so excited to share this recipe with you today! My son has declared these pumpkin scones the second-best thing I’ve ever made (I’m not sure what the first is!).
Before my vegan days, I loved getting a pumpkin scone at Starbucks. I feel like those scones have been around forever! Even now, when Fall rolls around and I’m standing in line to order my soy latte, my eyes fall on that pumpkin scone and I think “come on Starbucks, why can’t you just make some vegan pastries already?”. Maybe one day….
But don’t worry! You can EASILY make your own delicious vegan pumpkin scones that seriously taste a million times better than the coffee shop version, I promise.
These scones are super moist and lightly sweetened, so the glaze on top is just perfect. No one would guess the scones are vegan.
How do you make vegan pumpkin scones?
You only need 1 bowl to make these pumpkin scones.
First, mix the dry ingredients in a bowl. Then cut in the vegan butter using a pastry cutter or your hands, until it resembles coarse crumbs (middle photo below).
Dump in the wet ingredients and mix until a soft dough is formed.
Knead a few times on a lightly floured surface, flatten into a circle about 1 inch thick, then cut with a pizza cutter into 8 even pieces. Place on a baking sheet and bake for about 14-16 minutes. While the scones bake, make the glazes.
Let the scones cool for at least 15 minutes, then spoon some of the white glaze on each one. Drizzle some of the spiced glaze on top.
Let the glazes set a few minutes before serving, if possible.
I hope you enjoy these Fall inspired vegan pumpkin scones as much as I do!
Want more Fall inspired recipes? Try one of these:
Starbucks Copycat Vegan Pumpkin Scones
Ingredients
- 2 cups all purpose flour
- 1/3 cup brown sugar, packed
- 2 teaspoons pumpkin pie spice mix
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegan butter (earth balance brand preferred), cold and cut into small cubes or pieces
- 1/2 cup pumpkin puree
- 2 tablespoons almond milk
- 1/4 cup applesauce
- 1 tablespoon pure vanilla extract
For the White Glaze
- 1 cup powdered sugar
- 1-2 tablespoons almond milk
For the Spiced Glaze
- 1 cup powdered sugar
- 1/2 teaspoon pumpkin pie spice mix
- 1-2 tablespoons almond milk
Instructions
- Preheat the oven to 400 degrees F and lightly grease a large baking sheet (or line with parchment paper).
- In a large bowl, combine the flour, brown sugar, pumpkin pie spice mix, baking powder, baking soda and salt. Add the cold vegan butter, and use a pastry cutter or your hands to work the butter into the dry ingredients. It should resemble coarse crumbs.
- Now dump in the pumpkin puree, almond milk, applesauce and vanilla. Mix with a large wooden spoon until a soft dough forms.
- On a lightly floured surface, knead the dough a few times until it comes together. Flatten the dough with your hands (lightly flour your hands if sticky). Flatten it into a circle, about 1 inch thick.
- Using a pizza cutter or large knife, cut it like you would a pizza, into 8 pieces (see photos above for reference).
- Place on prepared baking sheet and bake for 14-16 minutes, until lightly golden brown on top.
To make the glazes:
- For the white glaze, combine the powdered sugar and milk in a small bowl and whisk until smooth. If the glaze is too thick, add more milk. If too thin, add more powdered sugar.
- For the spiced glaze, combine the powdered sugar, pumpkin pie spice and milk in a small bowl and whisk to combine.
- Let the scones cool for at least 15 minutes, then spoon some of the white glaze onto each scone. Drizzle some of the spiced glaze on each scone. Let glazes set before serving.
Recipe Notes
- May also use whole wheat pastry flour or white whole wheat flour.
- This may work with coconut oil that is hard, you can cut it into the dry ingredients the same way.
- If you don't have pumpkin pie spice mix, for the spice mix use: 1 teaspoon cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground ginger and 1/2 teaspoon ground nutmeg.
Monica Mackie
After recently becoming dairy-free, I have LOVED find your recipes! This one was a HIT. The first time I accidentally used 1/3 cup applesauce and 2/3 cup pumpkin, so I had to add extra flour, but the consistency was PERFECT. Each time I make them now, I use 2 1/3 cup flour, 1/3 cup applesauce, and 2/3 cup pumpkin!
Nora
So glad you are enjoying the recipes, thank you!!
Judith Marie
These are absolutely delicious vegan scones! The light pumpkin flavor massages your flavor pallet until it relaxes in a haven of satiation…yum!
Janelle
These were amazing! I brought them to a little get together and let’s just say I was sad I didn’t leave with any leftovers lol
Lorna B.
I made these tonight and they were delicious! I might try it with raisins next time. I used soy milk instead of almond milk (used what I had) and only used the spiced glaze on top instead of both glazes. Using only one glaze covered them completely and seemed like enough on the top. Thanks for a great recipe I will be repeating!
Nora
Wonderful! Glad you enjoyed the scones.
Natalie
So good! I didn’t have applesauce so I just added more pumpkin. I had to add about 1/3 cup more flour because my dough was too sticky at first. They came out great! Will be making these every fall season from now on 🙂
Kelly
Any chance I could make these gluten free?
Nora
I haven’t tested it myself but I think a good gluten free flour mix would work!
Samantha
I’ve made these scones a few times now, and they are so easy and yummy! I don’t know why I don’t just do myself a favor and double the recipe, LOL. I have found, for me, to use 1.5 cup powdered sugar for the glaze and just 0.5 cup for the spiced glaze to work out better, as it tends to run off quite a bit. I’m ready for PSL season, and just discovered you had a recipe for it! I may try to even make some aquafaba coconut cream for it if I’m feelin’ fancy.
Wonderful blog!
Nora
So glad you enjoy the scones, I know what you mean, they always go TOO FAST!! Thanks for the comment. I love pumpkin season, so you will see more new recipes coming as well!
Deborah
Hi I was having a look around in here and these caught my attention (via the lemon loaf). I wonder if the almond milk is essential for flavor or could it be subbed with e.i. soy?
Nora
Hi there! Almond milk is not essential, any non-dairy milk would work such as soy. Thank you and enjoy!
Cristina
I’ve made these 4 or 5 times now and they always turn out amazing! I always have most of the ingredients on hand. The dough comes together really well. Instead of cutting one round into 8 pieces, I do two rounds to make 16 smaller scones. These also freeze well.
Nora
I’m so glad to hear it! I like to make smaller scones sometimes as well.
Nina
These are just scrumptious! I love them but I’m not sure whether to thank you for this recipe or not. Lol For anyone who loves pumpkin scones, these are downright dangerous! 😂😂 Definitely a recipe you want other people around to eat or you may just eat them all yourself. Lolol
Thank you for this & every other recipe here. Every last one has been amazing!
Nora
LOL thanks Nina! I know what you mean, whenever I make them they are gone within a day for sure! 🙂 Luckily I’ve got 3 hungry kids who gobble them up.
Kristine
I just made these and the PSL latte, and both were delicious! My kids are currently gobbling up the scones. 🙂
Nora
So glad to hear it! A pumpkin spice celebration! 🙂
Ali
These are even better than the scones at Starbucks!
Nicolas Hortense
This scones look wonderful!! And it’s so cool how you made them vegan. Really nice work (:
Nora
Thank you!