Are Starbucks Pumpkin Scones Vegan
Scones

Are Starbucks Pumpkin Scones Vegan

  • January 13, 2022

These easy homemade scones are a healthy Starbucks copycat recipe that's packed with real pumpkin and perfect for breakfast or dessert right at home!I've never been a scone person, but when it comes to pumpkin season, any baked good with the orange quash gets my seal of approval.Since they're not gluten-free, vegan, or allergy-friendly in the slightest, we might as well take the popularity of the Starbucks pumpkin scone and make it homemade, free-from, and healthier so we can all enjoy a bite of this autumn breakfast treat!Mix together the dry ingredients in a large bowl before you add the flavored extract, pumpkin, and super cold butter!Evenly space out the cut pumpkin scones on a Silpat or parchment paper-lined baking sheet.For the white icing, simply mix together the powdered sweetener and non-dairy milk until it's thick but liquidy enough to spread on to the scones.Once the scones have cooled, use the back of a spoon or butter knife to spread on the white icing first and allow it to set and harden for a few minutes.You can use only all-purpose if you prefer, but combining flours is the key to good gluten-free baking and scones in general.The actual pumpkin dough only has ¼ cup of light brown sugar.The icing and drizzle makes these scones perfectly sweet and that's why they can be a great healthy breakfast or dessert!You can even chill the mixed dough again for 20-30 minutes before shaping, cutting, and baking the scones.Just enough to combine everything, but you don't want the butter to be completely blended in or the dough to become chewy, tough, and too dense.It's best to serve your scones right after baking them, warm from the oven with a simple icing and drizzle.However, to store baked scones, keep them in an airtight container at room temperature, like any muffin, for 2-3 days.A perfect slow and cozy autumn weekend baking project that you can enjoy with the family for a late breakfast or brunch, even dessert! .

Starbucks Pumpkin Scones Copycat Recipe

Starbucks Pumpkin Scones Copycat Recipe

Starbucks Pumpkin Scones Copycat Recipe

I’m so excited to be a part of Pampered Chef‘s Holiday Baking Bonanza campaign because I’ve been dying to make these copycat scones for months now!No, but really, these scones really put me in the holiday spirit and they taste a million times better than the Starbucks version!Simply mix up your batter, which requires no kind of mixer at all, knead the dough out into a rectangle, cut into triangles and bake!4.57 stars (21 ratings) Starbucks Pumpkin Scones Copycat Recipe 25 minutes15 minutes Chungah Rhee Ingredients: 2 cups all-purpose flour.2 teaspoons vanilla extract For the glaze 1 cup confectioners’ sugar.In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, egg and vanilla.Pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms.Working on a lightly floured surface, knead the dough 3-4 times until it comes together.Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk.Your daily values may be higher or lower depending on your calorie needs. .

Starbucks Pumpkin Scones

Starbucks Pumpkin Scones

Starbucks Pumpkin Scones

I love starting off the cooler months on full pumpkin mode.The best part is that you can also make those same pumpkin scones from Starbucks at home!I have a tradition that when the kids start school, I grab a little Starbucks treat after drop off.A scone is a flaky type of biscuit that is normally served for breakfast with coffee.These pumpkin scones are the sweet variety and pair perfectly with a hot cup of coffee.Starbucks starts to sell their pumpkin scones sometime around the end of August or beginning of September.That’s ok. You can make it year round with this easy Starbucks copycat pumpkin scone recipe!The cold butter gets cut into the flour and makes the scones flaky and delicious.Homemade pumpkin pie spice is fun to make and great to have on hand for the fall months.The pumpkin scones contain butter, milk and eggs – all things that are vegan approved.The good news is that you can make these pumpkin scones vegan by switching out the ingredients a bit!Once you have all your ingredients to make these copycat Starbucks pumpkin scones, you will also need to grab:.Step 1: Add the flour, brown sugar, baking powder, salt, and pumpkin pie spice to the bowl of a food processor.You can also use a large mixing bowl and cut the butter in with a pastry cutter as well.Step 2: In a small bowl, whisk together the egg, cream, vanilla, and pumpkin puree until combined.Note: This is easiest with a dough hook but it can also be done with a wooden spoon or your hands.Step 5: Cut the dough into 8 triangles and transfer to a parchment lined baking sheet.Note: To ensure evenly sized triangles, begin by cutting the dough in half.Step 6: Bake in a preheated 425F oven for 16-20 minutes, or until the scones are lightly browned and puffed.Step 7: To make the icing, combine all of the ingredients in a small bowl and whisk until no large lumps of powdered sugar remain.1 cup powdered sugar + 1 teaspoon pumpkin pie spice + 2 tablespoons milk.Once the scones are cooled and frosted, place them in an airtight container in the fridge.Allow the scones to cool after cooking and place them in a Ziplock bag in the fridge.Add the flour, brown sugar, baking powder, salt, and pumpkin pie spice to the bowl of a food processor.Note: This can also be done in a large bowl using a pastry cutter or two knives.In a small bowl, whisk together the egg, cream, vanilla, and pumpkin puree until combined.Cut the dough into 8 triangles and transfer to a parchment lined baking sheet.Bake in a preheated 425F oven for 16-20 minutes, or until the scones are lightly browned and puffed.To make the icing, combine all of the ingredients in a small bowl and whisk until no large lumps of powdered sugar remain. .

Pumpkin Scones with Maple Glaze- gluten free and vegan (copy cat

Pumpkin Scones with Maple Glaze- gluten free and vegan (copy cat

Pumpkin Scones with Maple Glaze- gluten free and vegan (copy cat

Like tree up, carols blaring, pine scented candles burning and ten tons of glitter on every possible surface if I have it my way.Tuesday there will be my favorite brussels sprouts, the most amazing salad you have ever, ever had (and that you must bring to your Thanksgiving dinner) and I will show you how to make gluten free-dairy free gravy that is AWESOME.And now I will get to the scones- I am making these absolutely amazing Pumpkin Scones with Maple Glaze for my kids this week.But, since I went gluten, dairy and egg free 3 years ago, those have been off limits, so obviously I had to figure out how to make my own!Tender and flaky but still moist, they are just great scones, and the glaze on top- well, it makes it reminiscent of a big fat maple bar. .

Vegan Pumpkin Scones / Just Like Starbucks

Vegan Pumpkin Scones / Just Like Starbucks

Vegan Pumpkin Scones / Just Like Starbucks

These vegan scones are so tender, flaky and buttery that no one will know that they are dairy free.Trust me, it's not that difficult to bake up little batch of pumpkin heaven with a few simple tricks!Pumpkin scones should have a lovely earthy cinnamon depth that's complimented by a sticky sweet glaze.Follow along for all the tips on making perfect vegan pumpkin scones that will rival Starbucks.Cinnamon And Nutmeg: Warm and earthy, these are the spices that give this recipe that amazing pumpkin pie flavor.Warm and earthy, these are the spices that give this recipe that amazing pumpkin pie flavor.Just a tablespoon will enhance the flavor, and maple pairs beautifully with pumpkin.Cut the butter into small pieces and work it into the flour with a pastry cutter or the back of a fork.In a separate bowl combine the pumpkin puree, brown sugar, maple syrup, soy milk and vanilla.Using an egg flip, gently transfer the scones to your baking tray and put them in the freezer for 15 minutes.Take your vegan pumpkin scones out of the freezer and gently shape them with your hands.Mix together the icing sugar and water in a small jug and pour them over your scones.Scones are always best eaten fresh, but if you don't manage to finish them all, put them in an airtight container with a paper towel.The paper towel, will absorb any moisture and keep the scones fresh for a few days.Transfer them to an airtight container, and simply bake them according to the instructions in the recipes, but add on 4-5 minutes. .

Better-Than-Starbucks Pumpkin Scones Recipe

Better-Than-Starbucks Pumpkin Scones Recipe

Better-Than-Starbucks Pumpkin Scones Recipe

I’ve been an offender at other times too, though whenever I name a recipe in such a way, I tend to offer it up with a full arsenal of disclaimers.Obviously I didn’t conduct a nationwide taste test, but I did conduct a family-wide taste test, and the results were unanimous: This recipe, while inspired by Starbucks pumpkin scones, resulted in a pumpkin scone that actually was preferred over Starbucks.Like, I literally brought home a Starbucks pumpkin scone and sat it next to this homemade pumpkin scone recipe and we tasted both and the homemade version won hands down.Now, I will say that I only set out to make a duplicate of Starbuck’s most popular scone because it’s fall and hello pumpkin.I also wanted it to be a dairy-free pumpkin scone recipe because I’m a dairy avoider these days.Seriously, to keep your scones super duper tender, you practically mix the dough together on your countertop or whatever surface you’re shaping and cutting it on.But you can easily pat your dough into a round shape and cut your pumpkin scones into wedges.For my pumpkin scone recipe, I brush with vanilla glaze then I doctor up what’s left with cinnamon and turmeric.Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!1 large egg Vanilla icing: 1 cup powdered (confectioners sugar).1/4 teaspoon ground turmeric Instructions Preheat oven to 425 degrees Fahrenheit.To a medium bowl, add the pumpkin puree, coconut milk, and egg.Pour the wet ingredients over the dry and, with a wooden spoon or spatula, mix JUST until it starts to come together.Turn the mixture out onto a clean surface prepped with a sprinkle of flour to help prevent sticking.Finish mixing and shape the dough into an approximately 1-inch thick, 7-inch by 7-inch square.Bake about 15 minutes, until puffed, lightly browned on top, and - I feel silly describing this - but how I really know is when they look a bit dry when you peer into the little cracks.In a small bowl, mix together the powdered sugar, water, and vanilla.Use a pastry brush to liberally spread the icing over the scones.Add cinnamon and turmeric to the three tablespoons of reserved icing and mix well.Snip off a tiny bit of the corner and squeeze the glaze over the top of the scones.Notes * If your coconut oil is not in solid form, place it in the refrigerator for a bit to help it solidify.** If the content of your can of coconut milk are separated, be sure to stir it all together and THEN measure it out. .

Pumpkin Scones Made Vegan (Starbucks Alternative)

Pumpkin Scones Made Vegan (Starbucks Alternative)

Pumpkin Scones Made Vegan (Starbucks Alternative)

Have you ever tried the classic pumpkin scones at Starbucks but wanted a healthier vegan alternative?Let me tell you, these pumpkin spice scones are the perfect way to start Fall off right!Full of creamy pumpkin goodness with the perfect punch of spice.So get your flax eggs ready and get to baking the best vegan pumpkin scones you’ve ever had.This recipe radiates fall with cinnamon, nutmeg, ginger, cloves, maple syrup, and vanilla for extra cozy vibes.If you have recently made the transition to a plant-based diet you might be worried you’ll be missing out this fall.Here are the main ingredients you’ll need to make this vegan scone recipe.Whole-wheat pastry flour is perfect for this recipe, creating fluffy vegan scones.Spices – To ensure maximum autumn flavor, this recipe calls for ground cinnamon, ginger, nutmeg, and cloves.Even if it is solid when you take the jar out of the cupboard to make these vegan scone, I recommend measuring out the coconut oil and putting it in the fridge while you combine the dry ingredients.If you aren’t familiar with how to make a flax egg I share some pointers in the next paragraph along with an alternative option.When the mixture has thickened and is almost gloopy in texture you can add it to your recipe.Chia seeds can also make a great vegan egg replacement due to their ability to puff up when mixed with water.For the ideal scone texture, only knead the dough as much as is necessary to combine the ingredients.To achieve the best dough texture for scones, use chilled pumpkin puree and solid coconut oil.Using warm ingredients can result in a greasy batter that combines too much.It is easier to combine the wet ingredients into the dry mix by adding them in small quantities.Here are alternative pumpkin scone topping and drizzle ideas to complement those fall flavors:.For a lighter sweetener try agave nectar, a sweet vegan honey-like substitute.As with most baked goodies, these scones are best kept in an airtight container in a cool dark place.As they are quite dense and large they may take a number of hours to defrost once at room temperature.Otherwise, the scones may end up soggy with a decreased shelf life, due to the additional moisture.Leave a comment, rate it, and remember to take a picture and tag it #raepublic on Instagram!These vegan pumpkin scones will satisfy all your cozy Fall feels.Put the pumpkin purée in the freezer for 5-10 minutes or so while you combine the dry ingredients. .

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