Gluten free vegan pumpkin spice latte scones. Tender pumpkin spice scones with a simple espresso glaze. The flavors of the classic fall coffee drink, in a delicious scone!
I love, love, love having a freshly baked muffin or scone with my cup of coffee. Because of my food allergies, I can’t go to my local Starbucks and buy a gluten free scone {wish I could} to go with my vanilla almond milk latte, so I have to create it home. That’s ok though! Scones don’t take too long to bake and you can make a pretty tasty dairy free latte with your very own milk frother.
For awhile, these gluten free vegan sweet orange scones have been my fave. Now that these pumpkin spice latte scones have come along, I think they might take the lead. The pumpkin spice scones are so soft, with just the right amount of spice. The pumpkin helps to keep them moist too. That espresso glaze is what really steals the show. Amazing coffee flavor. The combination of pumpkin and coffee makes these the perfect fall morning treat!
- 2 cups Sarah's gluten free flour blend
- 1/4 cup cane sugar or coconut sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon sea salt
- 1/4 cup organic non-hydrogenated shortening
- 1/2 cup pure pumpkin puree
- 1/2 cup, plus 1 tablespoon almond milk or coconut milk
- 1 teaspoon white vinegar
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons almond milk or coconut milk
- 1 teaspoon instant espresso powder
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups powdered sugar
- Preheat oven to 400 degrees. Prepare baking sheet by lining with parchment paper. Set aside.
- In large mixing bowl, whisk together flour, sugar, pumpkin pie spice, cinnamon, baking powder, baking soda and salt. Using pastry cutter, cut in shortening until small pieces remain.
- Mix together pumpkin puree, almond milk, vinegar and vanilla in separate bowl. Pour over flour mixture. Gently blend until dough just comes together.
- Place dough on large piece of plastic wrap or parchment paper dusted with gluten free flour blend. Gently pat into 9-inch circle, about 1 inch thick. Using pizza cutter or sharp knife, cut dough into 8 triangles.
- Carefuly place scones on prepared baking pan {use spatula if needed}. Bake 18-22 minutes, until golden brown. Remove from oven and cool slightly on cooling rack.
- To make glaze, stir together almond milk and espresso powder until dissolved. Add vanilla extract and powdered sugar. Mix until smooth.
- Spread espresso glaze over cooled scones. Sprinkle pumpkin pie spice or cinnamon on top {optional}. Allow to set 15-20 minutes, for glaze to harden.
- Best served same day. If serving scones the next day, wait to glaze before serving.
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I just made these, followed recipe to a T but left off the glaze. Delicious! Perfect with my pumpkin spice latte =] Thank you for all of your amazing recipes.