Gluten-Free and Dairy-Free Pumpkin Scones

These gluten-free pumpkin scones are perfect for pumpkin spice season. A healthier Starbucks-style copycat made without butter or eggs, they suit vegan and dairy-free diets. You can also swap the icing for a refined-sugar-free option for cleaner eating.

It’s officially pumpkin spice season—my favorite time of year. I try to keep pumpkin treats special by not overdoing them, so when fall and winter arrive I get very excited and start testing recipes. Expect a few pumpkin favorites coming your way.

First up: pumpkin scones that most friends and family can enjoy—gluten-free, dairy-free, and vegan thanks to a flax egg.

(This post may contain affiliate links. I only recommend products I use and love; any commission supports the blog at no extra cost to you.)

A quick story: I once brought scones to a friend’s birthday brunch only to discover she doesn’t care for scones—and I had accidentally doubled the baking soda. They were, frankly, terrible. I learned from that mistake and refined this recipe so these scones actually taste amazing. Just don’t double the baking soda.

I swapped the butter for refined coconut oil and used a flax egg to keep the texture tender while staying dairy-free and vegan-friendly. The results are a tender, slightly crumbly scone with warm pumpkin spice flavor that pairs beautifully with coffee.

Notes and tips for these Starbucks copycat pumpkin scones:

1. Use refined coconut oil

Refined coconut oil is neutral in flavor and works best here so the coconut taste doesn’t compete with the pumpkin spice. If you enjoy coconut flavor, unrefined oil is fine, but I prefer a naturally refined variety.

2. Adjust the spices to your taste

I like bold spice, so if you prefer subtler flavors, reduce the cinnamon, ginger, nutmeg, and cloves to suit your palate.

3. Choose your icing

You can finish these scones with several icing options:

1. Classic powdered sugar icing
2. Tapioca starch + maple syrup for a refined-sugar-free glaze
3. Add pumpkin puree to either option for a pumpkin drizzle

My favorite way to enjoy them is warm with a cup of coffee lightly sprinkled with cinnamon—cozy and comforting. They’re best eaten within a day or two at room temperature, or stored in the fridge or freezer for longer keeping.

Gluten Free and Dairy Free Pumpkin Scones

Yield:
6-8 Scones

Prep Time:
5 minutes

Cook Time:
16 minutes

Total Time:
21 minutes

Ingredients

• 1 flax egg (or 1 regular egg): 1 tbsp ground flaxseed + 2½ tbsp water, mixed and rested 5 minutes
• 2 cups gluten-free flour blend
• ¼ cup coconut sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp ginger
• ½ tsp nutmeg
• ¼ tsp cloves
• 5 tbsp refined coconut oil, solid
• ½ cup pumpkin puree
• 1 tbsp cashew milk (or milk of choice), plus up to 1 tbsp more if needed

Icing:

• ½ cup powdered sugar
• ½ tsp cinnamon
• ½ tsp vanilla
• Up to 1 tbsp cashew milk (or milk of choice)

Refined-Sugar-Free Icing

• ¼ cup tapioca starch
• 3 tbsp maple syrup (100% pure)

Pumpkin Spice Icing

• Extra batch of either icing above
• 1 tsp pumpkin puree
• ¼ tsp cinnamon

Instructions

1. Preheat oven to 375°F (190°C).
2. In a mixer bowl, combine the gluten-free flour, coconut sugar, baking soda, salt, and spices.
3. Add the solid coconut oil in spoonfuls and mix on low until the mixture resembles coarse crumbs.
4. Mix in the pumpkin puree and flax egg, stirring gently to avoid overmixing.
5. Add 1 tbsp milk slowly, only as needed—the dough should come together but not be wet.
6. Turn the dough onto a floured surface (brown rice flour, gluten-free flour, or tapioca work well). Lightly dust the top with flour and roll or press into a 1½-inch thick disk.
7. Cut the disk into 8 wedges like a pizza. Transfer to a baking sheet lined with parchment.
8. Bake 14–16 minutes until edges are lightly browned and centers spring back when pressed. Coconut sugar can darken them, so rely on texture as well as color.
9. Let scones cool completely before icing—the glaze sets best on cooled scones.

For the icing

1. Combine powdered sugar (or tapioca starch for the refined-sugar-free version) with cinnamon in a bowl.
2. Stir in vanilla, then add milk or maple syrup slowly until you reach a thick, glue-like consistency. You may not need all the liquid.
3. Drizzle or spread over cooled scones. Store any leftover icing covered; use it as the base for pumpkin icing.
4. To make a pumpkin drizzle, stir 1 tsp pumpkin puree and ¼ tsp cinnamon into leftover icing (or make a fresh small batch and add the pumpkin and cinnamon). Note the pumpkin drizzle won’t harden completely—avoid stacking scones if using it.

These scones are delicious fresh, and the icing firms up within an hour or so depending on thickness. If you prefer a slightly drier scone, leave them uncovered overnight; otherwise store in an airtight container for a day or two at room temperature, then refrigerate or freeze for longer storage.

Enjoy—try not to eat them all at once (but also do what makes you happy).

Notes

The pumpkin drizzle remains soft, so skip it if you need to transport or stack scones. These keep well at room temperature for a day or two; afterwards, refrigerate or freeze in an airtight container.