Learn how to make vegan & gluten-free Pumpkin Scones with a generous creamy white frosting glaze, and a spiced pumpkin glaze drizzled on top of that. The Pumpkin Scone from Starbucks was my design inspiration and these are beyond tasty, irresistibly good. I'll show you two varieties, one with an all-purpose gluten-free flour base and another with an oat-flour base. Special thank you to Liv Avatar for requesting these. Watch how to make them & stay 'til the end to see our special guests. :)
- DIVINE
- TWO GLAZES
- FALL PUMPKIN FLAVORS
- STARBUCKS INSPIRED
- SPECIAL REQUEST
- MAKE YOUR HOME SMELL AMAZING
- VEGAN & GF
- TASTE AMAZING!!
The first 3 pics are the the Pumpkin Scones made with GF All-Purpose Flour and the balance are the Pumpkin Scones made with oat flour. The oat was our favorite! :)
Ingredients:
2 1/2 Cups GF All Purpose Flour or 2 Cups Oat Flour with 1/2 Cup Starch of Choice
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2 tsp Pumpkin Pie Spice or 1 1/2 tsp Cinnamon, 1/2 tsp ea: Ginger, Allspice & Nutmeg
8 Tbsp Cold Coconut Butter, Coconut Oil or Earth Balance in small cubes
1/3 Cup Coconut Sugar
1 Lg Vegan "Egg" (1 tsp Psyllium Husk with 4 Tbsp Water)
1 tsp Pure Vanilla Extract
1/3 Cup Dairy Free Milk
1/2 Cup Pure Pumpkin Puree (If homemade, squeeze any excess moisture out)
Vegan "Egg" Wash:
1 Tbsp Olive Oil (Avocado, Coconut Butter, Earth Balance, even DF milk)
1 Tbsp Syrup (I used Agave, Maple would be yummy)
No syrup? Use the oil/df milk and a sprinkle of sugar, such as coconut sugar.
Creamy White Frosting Glaze:
3/4 Cups Cashews - Soaked 4-8 hrs until soft; rinsed and drained (preferably raw)
1/2 Cup Dairy Free Milk (I used almond with vanilla, coconut would be great)
1/4 Cup Syrup (I used Agave)
1/4 Cup Coconut Butter Melted or Coconut Oil
(May add tinch of vanilla if you please)
Pumpkin Spiced Glaze:
1/2 Cup Creamy White Frosting Glaze
3 Tbsp Pure Pumpkin Puree
1/4 tsp each: Cinnamon, Ginger, All Spice, and Nutmeg or use 1 tsp Pumpkin Pie Spice
Peaceful Preparation:
2 1/2 Cups GF All Purpose Flour or 2 Cups Oat Flour with 1/2 Cup Starch of Choice
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2 tsp Pumpkin Pie Spice or 1 1/2 tsp Cinnamon, 1/2 tsp ea: Ginger, Allspice & Nutmeg
8 Tbsp Cold Coconut Butter, Coconut Oil or Earth Balance in small cubes
1/3 Cup Coconut Sugar
1 Lg Vegan "Egg" (1 tsp Psyllium Husk with 4 Tbsp Water)
1 tsp Pure Vanilla Extract
1/3 Cup Dairy Free Milk
1/2 Cup Pure Pumpkin Puree (If homemade, squeeze any excess moisture out)
Vegan "Egg" Wash:
1 Tbsp Olive Oil (Avocado, Coconut Butter, Earth Balance, even DF milk)
1 Tbsp Syrup (I used Agave, Maple would be yummy)
No syrup? Use the oil/df milk and a sprinkle of sugar, such as coconut sugar.
Creamy White Frosting Glaze:
3/4 Cups Cashews - Soaked 4-8 hrs until soft; rinsed and drained (preferably raw)
1/2 Cup Dairy Free Milk (I used almond with vanilla, coconut would be great)
1/4 Cup Syrup (I used Agave)
1/4 Cup Coconut Butter Melted or Coconut Oil
(May add tinch of vanilla if you please)
Pumpkin Spiced Glaze:
1/2 Cup Creamy White Frosting Glaze
3 Tbsp Pure Pumpkin Puree
1/4 tsp each: Cinnamon, Ginger, All Spice, and Nutmeg or use 1 tsp Pumpkin Pie Spice
Peaceful Preparation:
- Preheat your oven to 400° F / 205° C. Line a baking sheet with parchment paper.
- Make your vegan "egg" mixture first, so it has time to congeal.
- Whisk your dry ingredients together in a bowl (flour, baking powder, baking soda, salt and spices.)
- Either with a food processor, a standing mixer, a pastry cutter, two knives or your hands cut / mix in the cold coconut butter (coconut oil or earth balance) until you have small chunks / pea sized pieces.
- Mix your wet ingredients together, I like to add my sugar to my wet but it can be done either way. Add the wet to the dry and mix until it just comes together.
- Transfer to a clean floured surface, I used my cutting board, and dump it all on there. Hug it together, pressing it together gently and then shape it into a circle until it is 3/4" thick.
- With a lightly floured knife cut the circle like a pie, slicing in triangular pieces. Once cut, carefully transfer to your baking sheet lined with parchement paper.
- Brush the tops with the vegan "egg" wash mixture. I like to brush the sides with any extra.
- Bake for 15-20 minutes, mine went about 20. Cool for a couple minutes on the pan, and then transfer to a cooling rack.
- Meanwhile, make your glaze and place it in the fridge, allowing plastic wrap to touch it directly to avoid a film. Blend ingredients until incredibly smooth, pushing down the sides as needed. Reserve 1/2 cup and blend with the pumpkin spice flavors.
- Once the scones are cool (or cool enough for you) glaze by using a spoon to add the creamy white glaze, using the back of the spoon to spread it out, and then with a fork drizzle on the pumpkin spiced glaze. You can also dunk the scone into the first creamy white glaze and drizzle the pumpkin on afterwards.
- ENJOY ENJOY ENJOY!!!!
Pro-tips:
- Buy GF Oats or regular oats if no allergin and blend into a flour for oat flour. Easy!
- Add the coconut butter, coconut oil or earth balance spread to a tray like an ice cube tray or small mold, place in fridge, freeze for 10 minutes to firm up more if needed.
- Ensure your dairy free milk, vegan egg and pumpkin puree are all cold for best results.
- Best enjoyed right away. Freezing the dough and bake as desired. Make the night before and bake in the morning. Made a whole batch but have extras? Freeze and enjoy, allowing to thaw slightly/as desired.
- Get smaller pieces by shaping into a rectangle, cut it in quarters, then once down the center, and then cut those remaining pieces into triangles. Feel free to cut cirlces, the trianglur shape is what I grew up on. :)
- You may have to thin out the glaze(s) with additional milk if it became too thick in the fridge.
- PS - I'm an option-a-holic (or, or, or) these really are pretty easy to whip up, watch the process here.
