Name: Starbucks Copycat Vegan Pumpkin Scones Recipe
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Cuisine: American
Ingredients: 2 cups all purpose flour; 1/3 cup brown sugar, packed; 2 teaspoons pumpkin pie spice mix; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup vegan butter, cold and cut into small cubes or pieces; 1/2 cup pumpkin puree; 2 tablespoons almond milk or other milk; 1/4 cup unsweetened applesauce; 1 tablespoon pure vanilla extract; 1 cup powdered sugar; 1-2 tablespoons almond milk; 1 cup powdered sugar; 1/2 teaspoon pumpkin pie spice mix; 1-2 tablespoons almond milk

Jump to Recipe· 4.5 from 18 reviews

If you’re craving that cozy fall flavor and the delight of a warm, tender treat, you’re in the right place. This Starbucks Copycat Vegan Pumpkin Scones Recipe is something I keep coming back to every autumn (and honestly, beyond). It nails that perfectly spiced pumpkin goodness with a flaky, buttery texture—minus any dairy or eggs. Trust me, these scones have become my go-to for weekend breakfasts or whenever I just want to bring a bit of that Starbucks magic home. Ready to bake some pumpkin-y bliss? Let’s dive in!

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Why This Recipe Works

Perfect Vegan Texture: The combo of cold vegan butter and pumpkin keeps the scones flaky yet moist without eggs or dairy.
Balanced Spices: Pumpkin pie spice mix hits all the nostalgic autumn notes without overpowering.
Two Glazing Options: The classic white glaze and the spiced glaze give you that sweet, cozy finish that’s signature to Starbucks scones.
Quick & Foolproof: Super simple steps that don’t require special equipment or complicated techniques, perfect for bakers of all levels.

Starbucks Copycat Vegan Pumpkin Scones, vegan pumpkin scones, fall breakfast ideas, dairy-free pumpkin scones, vegan baking recipes - The image shows a close-up of several triangular scones placed on a wire cooling rack over a white marbled surface. Each scone has a golden-brown, slightly rough texture base with a smooth, thick white icing layer covering the top. Over the white icing, there are thin, even lines of light brown drizzle arranged diagonally from one corner to the other. The scones are arranged in a casual pattern, filling the frame with their detailed textures and colorful toppings. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Starbucks Copycat Vegan Pumpkin Scones Recipe are straightforward but carefully chosen to mimic that bakery-quality texture and flavor you love. Plus, using pantry staples makes it easier for you to pull together this treat without special runs to the store.

Starbucks Copycat Vegan Pumpkin Scones, vegan pumpkin scones, fall breakfast ideas, dairy-free pumpkin scones, vegan baking recipes - Flat lay of vibrant orange pumpkin puree in a rustic bowl, warm brown packed brown sugar crystals, a small pile of golden vegan butter cubes with a soft texture, a heap of light beige all-purpose flour dusted lightly, a scattering of mixed warm-toned pumpkin pie spice powders in shades of cinnamon brown and nutmeg tan, glossy deep amber pure vanilla extract in a tiny glass vial, creamy white unsweetened applesauce with a smooth texture, and a splash of pale almond milk in a clear small jar, all beautifully arranged in a natural, loose cluster with soft shadows and gentle highlights, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

All-purpose flour: Provides structure while keeping the scones tender.
Brown sugar: Adds warmth and moisture, which complements the pumpkin beautifully.
Pumpkin pie spice mix: The soul of the flavor—cinnamon, ginger, nutmeg, and clove all in one blend.
Baking powder & baking soda: Give these scones just enough rise to be fluffy but not cakey.
Salt: Enhances the flavors, balancing the sweetness and spices.
Cold vegan butter: Key for creating those flaky layers—make sure it’s chilled!
Pumpkin puree: Brings moisture, flavor, and that vibrant fall color.
Almond milk: A creamy plant-based milk that helps bind the dough just right.
Unsweetened applesauce: Adds moisture and a slight sweetness while keeping the recipe vegan and light.
Pure vanilla extract: Boosts the overall flavor depth.
Powdered sugar: For smooth, shiny glazes that give that Starbucks-finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite parts about this Starbucks Copycat Vegan Pumpkin Scones Recipe is how easy it is to personalize. I’ve tried a few variations—from adding nuts to switching up the spice blend—and you can tweak it easily based on what you like or have on hand.

Add-ins: I sometimes mix in chopped pecans or vegan chocolate chips for a fun twist. It adds texture and a little extra decadence.
Spice swap: If you don’t have pumpkin pie spice, I whip up my own mix of cinnamon, cloves, ginger, and nutmeg—freshly ground if possible, it lifts the flavor.
Dairy-free milk options: I’ve used oat milk and cashew milk as well with great results, so use whatever you love or have around.
Sweetness level: Feel free to tweak the brown sugar slightly if you prefer less sweetness, or add a pinch more if you want them extra indulgent.

Step-by-Step: How I Make Starbucks Copycat Vegan Pumpkin Scones Recipe

Step 1: Gather and Prep Your Ingredients

I like to prep everything first: measure out the flour, spices, and sugars, and cut the vegan butter into small cubes. Really, using cold vegan butter is a game-changer for flaky scones—so pop it in the fridge even while you prep other stuff. This recipe moves fast from mixing to baking, so being organized helps a lot.

Step 2: Combine Dry Ingredients and Cut in the Butter

In my mixing bowl, I toss together the flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Then I add the cubed cold vegan butter. Here’s a tip: use a pastry cutter or your fingertips to quickly work the butter into the flour until the mix looks like coarse crumbs. Try not to warm the butter too much—that’s the secret to flaky lovely layers.

Step 3: Mix Wet Ingredients & Form the Dough

Next, I add the pumpkin puree, almond milk, applesauce, and vanilla extract. Use a wooden spoon to gently stir everything until it just comes together in a soft dough. I find that kneading it a few times on a lightly floured surface helps it hold together without overworking it—remember, less is more!

Step 4: Shape and Cut Your Scones

Press the dough into a circle about 1 inch thick. I usually lightly flour my hands here because the dough is sticky but don’t add too much flour or your scones will dry out. Then, with a pizza cutter or a sharp knife, cut the circle into 8 equal wedges—just like slicing a pizza! This step is a lot more satisfying than you might expect.

Step 5: Bake and Prepare Glazes

After placing the wedges on a parchment-lined baking sheet, bake at 400°F for 14-16 minutes until the tops are lightly golden—you want just the right browning without drying them out. While they’re cooling, whisk up the two glazes: a simple powdered sugar and almond milk white glaze, and a spiced glaze with pumpkin pie spice stirred in. Both are delicious, so I always drizzle a little white first, then the spiced one for that signature look.

Step 6: Cool and Glaze

Let the scones cool at least 15 minutes so the glaze sets properly and doesn’t run off. I usually sit with a cup of chai waiting impatiently—nothing beats warm scones and a cozy drink. Once the glaze sets, you’re ready to dive in!

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Pro Tips for Making Starbucks Copycat Vegan Pumpkin Scones Recipe

Keep Butter Cold: Always chill your vegan butter before mixing; warm butter ruins the texture.
Don’t Overmix the Dough: Stir just until combined; overworking causes tough scones.
Use a Pizza Cutter: Makes cutting the dough into wedges neat and much easier!
Glaze After Cooling: If you drizzle the glaze too soon, it’ll melt and slide off—patience pays off.

How to Serve Starbucks Copycat Vegan Pumpkin Scones Recipe

Starbucks Copycat Vegan Pumpkin Scones, vegan pumpkin scones, fall breakfast ideas, dairy-free pumpkin scones, vegan baking recipes - A close-up of a single orange-brown bar with a soft, crumbly texture showing a bite taken on one side, topped with a thick layer of smooth, creamy white icing drizzled in parallel lines across the top. The bar is held delicately by a woman's hand with a blurred white marbled background. The focus is on the detailed texture of the bar and the glossy icing with a warm, soft lighting. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I actually keep it pretty simple here—sometimes just a little extra powdered sugar dusted on top for an elegant touch. When I want to get fancy, I sprinkle a pinch of cinnamon or nutmeg over the glaze for that extra aroma that fills the kitchen.

Side Dishes

Pair these scones with a big mug of your favorite warm drink—maybe pumpkin spice latte, black coffee, or your favorite herbal tea. They also go surprisingly well with a fresh fruit salad, which balances the richness of the scones perfectly.

Creative Ways to Present

For special occasions, I like to arrange the scones on a pretty tiered cake stand next to small bowls of maple syrup, vegan cream cheese, or even a spiced apple butter. It turns breakfast into a festive celebration, and they always impress houseguests!

Make Ahead and Storage

Storing Leftovers

I store leftover scones in an airtight container at room temperature for up to three days. They stay moist and tasty, though a quick refresh in the oven or toaster elevates them wonderfully the next day.

Freezing

Freezing works great! I wrap each scone individually in plastic wrap and then pop them in a freezer-safe bag. When I want one, I thaw it at room temperature or pop it right into a warm oven for a few minutes.

Reheating

I reheat scones at 325°F for about 5-7 minutes or in a toaster oven until warmed through and slightly crisp on the edges. Avoid microwaving if you want to keep that signature flaky texture—microwaves can make them soggy.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly here. Just make sure it’s pure pumpkin and not pumpkin pie filling, which has added sugars and spices.
What can I substitute for vegan butter?

You can try solid coconut oil, but results vary since coconut oil has a different melting point and flavor. I recommend cold vegan butter for the best texture.
Is this recipe gluten-free?

The recipe as written uses all-purpose flour with gluten. You could experiment with a gluten-free flour blend, but results might differ, especially with texture.
How long will these scones stay fresh?

Stored at room temperature in an airtight container, they stay moist and fresh for about 3 days. You can extend their life by freezing them.
Can I make these scones ahead of time?

Absolutely! The dough can even be chilled for a few hours before baking, or bake them in advance and freeze for quick breakfasts later.

Final Thoughts

This Starbucks Copycat Vegan Pumpkin Scones Recipe has become one of those comforting staples I reach for when I want a little self-care in food form. Baking these in my kitchen always brings that sweet autumn vibe, and sharing them with friends makes it feel extra special. If you love the idea of a cozy, plant-based treat with all the flavor and none of the fuss, I can’t recommend this enough. So grab your mixing bowl and let’s make your kitchen smell like pumpkin spice heaven—because you deserve it!