gluten free vegan pumpkin spice latte scones
SERVES: 8 scones
pumpkin scones
  • 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
espresso glaze
  • 2 tablespoons almond milk or coconut milk
  • 1 teaspoon instant espresso powder
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups powdered sugar
  1. Preheat oven to 400 degrees. Prepare baking sheet by lining with parchment paper. Set aside.
  2. 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.
  3. Mix together pumpkin puree, almond milk, vinegar and vanilla in separate bowl. Pour over flour mixture. Gently blend until dough just comes together.
  4. 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.
  5. 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.
  6. To make glaze, stir together almond milk and espresso powder until dissolved. Add vanilla extract and powdered sugar. Mix until smooth.
  7. 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.
  8. Best served same day. If serving scones the next day, wait to glaze before serving.
Recipe by Sarah Bakes Gluten Free at