Paleo Starbucks Pumpkin Spice Scone Clones!

Paleo Starbucks Pumpkin Spice Scone Clones

Paleo Starbucks Pumpkin Spice Scone Clones


Suck it Starbucks, you’ve just been Paleo hacked. Welcome friends to Pumpkin Season! It’s here, finally and it’s GLORIOUS! This will be the first of like 2376 pumpkin recipes to come because obviously I’m totally obsessed with pumpkin, so if you don’t like pumpkin I don’t know what to tell you. Come back in December? Still love you though. Should we hug it out? So how have you been? I feel like I haven’t talked to you in forever! That’s because I’ve been on vacation. And vacation means no work, even blog work. What it does mean though is that I have lots of cool stuff to tell you!

Brad and I went camping in Big Bear for 4 days. It was so nice and relaxing and I love camping. Then it gets to like day 4 and I want my bed, my cats, my shower, and to not have everything smell like campfire. I did partake in some gluten-free S’mores though and they were amazing. Seriously, as good as the real thing. Even Brad said so and he doesn’t like sweets or gluten-free anything. Well he likes meat, but I digress…

Speaking of partaking it was also my birthday the other week. Forgive me Paleo blog readers for I have sinned…I ate so much non-Paleo food on my birthday it was redic…including, but not limited to VG’s Donuts, milkshakes, pizza, beer…basically everything I never eat I just shoved in my face all day. It was magnificent and it completely and totally reinforced why I eat Paleo! I felt soooooo disgusting! I was bloated, gassy (sexy), lethargic, unmotivated, tired, couldn’t concentrate and pretty much felt like crap all day. So I just called it an experiment on the effects of gluten and dairy consumption on the Paleo body and wouldn’t you know it the very next day I had a full blown allergy attack and had to take 2 Claritin. Sigh. Dairy gives me “seasonal allergies” and it sucks and I hate it. Confession and rant over with…for now.

I also got to hang out with my Paleo Blogger besties, Juli of PaleOMG and George of Civilized Caveman. I love them. I mean like love love them. Like love love love them. If I had to be in a Paleo Real World, I would only do it with them. This is the true story… of three Paleo Bloggers… picked to live in a house…work together and have their lives taped… to find out what happens… when people stop being polite… and start getting real…Then we would fight about George eating all the bacon and hogging the DVR with MMA shows (and apparently Amish Mafia?!) instead of me and Juli’s chick shows. Then they would get mad at me for eating all the chocolate and drinking all the booze in the house. It would be awesome. Speaking of awesome I got to eat so much good food! They cooked all the main courses and yep, you guessed it, I made dessert. They both requested my Paleo Chocolate Molten Lava Cake and what George and Juli want, George and Juli get. George even licked the ramekin. See why I love them?

So since I had an epic and way too fun last two weeks, I’m going to do a Whole30 and a 30 Day Sugar Detox starting October 1st. (Insert The Price is Right ‘Come on Down You Are The Next Contestant’ music here) This means no honey, no maple syrup, no fruit, no alcohol, no dark chocolate, only strict Paleo foods, no funny business. But it also means feeling absolutely freaking FANTASTIC so I’m very excited! Can you tell I like structure? You know what else I like? These Paleo Starbucks Pumpkin Spice Scone clones.

Processed with VSCOcam


    Paleo Starbucks Pumpkin Spice Scones

    Ingredients:
    1 cup canned pumpkin
    1/2 cup full fat coconut milk (refrigerated overnight)
    1/2 teaspoon apple cider vinegar
    1/2 teaspoon vanilla
    3 organic cage-free eggs
    4 cups fine blanched almond flour (Honeyville)
    1 cup coconut palm sugar
    1 tablespoon baking soda
    1 tablespoon baking powder
    3 tablespoons cinnamon
    1 teaspoon pumpkin pie spice
    1/2 teaspoon ground cloves
    1/2 teaspoon pink himalayan salt
    1 cup cold grass-fed butter, cubed

    Vanilla Glaze
    Ingredients:

    3 tablespoons of coconut butter, melted (Nikki’s Coconut Butter in Vanilla Cake Batter)
    3 tablespoons of full fat canned coconut milk (refrigerated overnight)

    Maple Cinnamon Glaze
    Ingredients:

    3 tablespoons full fat canned coconut milk (refrigerated overnight)
    3 tablespoons coconut butter, melted (Nikki’s Coconut Butter in Vanilla Cake Batter)
    1 tablespoon pure maple syrup
    1/2 teaspoon vanilla
    few dashes of cinnamon
    few dashes of pumpkin pie spice

    Directions:
    1. Preheat oven to 425 F. Grease a 9×13 glass pan then line two baking sheets with parchment paper. Set aside.

    2. In a medium sized mixing bowl combine pumpkin, coconut milk, apple cider vinegar, vanilla, and eggs. Then whisk until mixed and set aside.

    3. In a large mixing bowl combine the almond flour, coconut palm sugar, baking soda, baking powder, spices and salt and stir together using a fork. Now add the cold cubed butter use a stand mixer, hand mixer, or a whisk and stir together until the mix becomes crumbly. Then slowly add in the pumpkin mixture until combined.

    4. Now transfer the dough to the greased 9×13 glass pan, smooth out the top and refrigerate for at least 30 minutes. The longer the better, it will harden up the dough and make it easier to work with.

    5. Once your dough is ready, cut down the middle horizontally and then cut X’s across. See picture below. I would recommend cutting smaller scones than in the picture, mine came out huge.

    Processed with VSCOcam

    6. The dough will be much more sticky and wet than a traditional scone recipe, so use a spatula to remove the triangles from the glass pan to the parchment lined baking sheets. Then use your hands to shape and mold the triangles into scone shapes. Be sure to leave plenty of space in between each one as they will spread a lot while baking. I would recommend doing maybe 4-6 at a time just to be sure. Place the remaining dough back in the fridge while you are waiting for the first batch to bake. Bake for 13-15 minutes or until a toothpick comes out clean. Repeat the process for the remaining dough.

    7. Once all of your scones have baked and you are waiting for them to cool go ahead and make your two glazes. In two separate small bowls mix the ingredients together until combined. Then transfer each glaze to it’s own ziplock bag and cut a small hole in the corner tip of each. Squeeze out to glaze and decorate how ever you’d like. Enjoy!

    Notes:
    If you aren’t feeling sconey (yes that’s a word) you could totally make some amazing Pumpkin Spice Cookies with Cinnamon Vanilla Frosting instead, using this exact same recipe! In fact when Brad tried them he said it reminded him of his Mom’s Pumpkin Cookies. Also let’s face it, cookies are easier to shape than scones. Don’t judge my ugly scones. But you know me, I’m stubborn and I had to have scones. There you have it.

Pumpkin Scones2

So next week will be your last dessert post from me for 30 days. Are you okay? Did you just faint? At least I gave you a heads up! Anyway if you are interested in a little pre-Holiday party in your body, you should join Ciarra from Popular Paleo and I on our journey of awesome. We will both be posting tons of recipes for you guys and giving you plenty of easy and delicious meal ideas to go along with a Whole30 or to just clean it up a bit. Doesn’t that sound so fun! I say that now but wait until I haven’t had a drink for a week. Hmph. I predict our friend Bitter Betty will be making an appearance. Don’t act like you aren’t excited, Bitter Betty hasn’t been on the blog forever. For those of you who are new or don’t know, Bitter Betty is my pre-Paleo eating alter-ego. She’s snippy and she likes Oreo’s. Who doesn’t like Oreo’s? Dammit, I knew I forgot to eat something on my birthday! Here’s to another year of getting older, wiser, and eating cleaner.

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66 responses to “Paleo Starbucks Pumpkin Spice Scone Clones!

  1. Hahaha Paleo Real World. I would absolutely watch that. While scarfing down these scones. And molten lava cake. I feel like I should join you on the whole30 just for typing that sentence.

  2. I totally need a 30day sugar detox! I have to admitt cutting alcohol is the hardest! Im no lush but I just love a glass of wine or 2 when we go out for dinner :/ I made it 12 days last time.

    • That is my biggest downfall too! Ok well and the chocolate. Ha! I did 31 days of no alcohol in January and honestly, I’ve never felt better. You could write medical journals on my sleep it was so perfect. I’m a total wino too so I feel you! You can do it! And even better you can complain to me about it after your amazing nights rest! ;)

  3. I used to eat a Starbucks Pumpkin Scone and a Caramel Frappaccino every morning before school in high school. EVERY DAY. The scone has 78g carbs, the frap has 66g. Not to mention thats like $7.50/morning. Not sure whats worse…
    Either way, thanks for telling them to suck it and coming up with this recipe.

    • Dude. I feel you. I am also a reformed ex-Starbucks junkie. I was so jealous hearing about everyone’s damn Pumpkin Spice Lattes and Pumpkin Scones so it had to be done! Check out the recipe Fed & Fit just posted for a Pumpkin Spice Latte!

  4. Short! I’m in on the whole 30 with ya! Good thing I’m bringing soup and wraps and meat lol :) And dude…. totally said the Paleo Real World thingy in my head, it was amazing, and even added the additional….wait for it…. “true story!” in the country voice of what’s his name. True story!! Ok ok…I’ll stop.

    • BWAHAHAHAHAHA That’s why I love you Tall because I did the same thing in my head when I typed it and then was like, that part is too abstract for the masses. Ha! LOVE IT! Can’t wait for baking day! Whoo hoo to Whole30! You have to blindfold me in the wine aisle please and thank you. Oh and the Crispin section of BevMo.

  5. I am so glad you are back. The separation was almost unbearable. Happy Birthday! and please don’t stop posting. I’ve been silently following you and making your recipes since you graced Juli’s blog. Due to your absence I had to tell you how appreciated you are. Thank you for doing what you love~ it shows. Keep up the fantastic work

    • Oh I’m SO happy to hear I was missed! Yay! That makes me feel all warm and fuzzy inside so thank you! And thanks for the birthday wishes! And hint: I may or may not be gracing Juli’s blog again sometime soon. We can’t stay away from each other. ;)

  6. This looks SO delicious!!!!! Anything pumpkin spice just has my heart. Question, though, is there any way around the almond flour? It’s just so pricey, if there’s another flour or combo of flours that would work as well that’d be so awesome!!!
    Either way though, I think I’m going to have to cave and make these soon haha

    • Hey there! You could possibly just try a pre-packaged gluten-free flour mix, it’s not technically Paleo but it’s less expensive. I’m sure it would work fine. Coconut flour would make it too spongy. You can also buy the best almond flour on the planet in bulk from Honeyville. It’s $35 for 5 lbs. So it’s a lot less expensive and will last forever, totally worth it! It’s also the best almond flour for baking. :) Hope that helps!

      • That certainly helps, thank you!!
        Yeah, coconut flour is great price-wise but in baking it’s like my worst enemy aside from pancakes or waffles! I keep hearing great things about Honeyville, I think I might just have to splurge and get me a bag soon, because these scones need to be in my belly!!

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  9. These look so delicious! Thank you for the recipe. I’m baking them right now however not too certain what the consistency of the dough is supposed to be like. It’s more like a brownie batter than a dough. I chilled it for three hours but it still hasn’t firmed up. It’s sticky and not doughy enough to shape without using utensils.

      • My dough is super sticky too. I chilled it overnight hoping it would firm up. I ended up just leaving it in the 9×13. I’m sure the taste will be spot on though. Thanks for the great recipe!

      • You’re welcome! Mine were the same way and using a spatula to remove them really helped! The smaller you make them the better and leave lots of room between scones on the baking sheet, they will spread. You should have seen my first batch! I should have a blog blooper reel! ;)

  10. Can you use regular old coconut butter to make the icing, maybe add a little vanilla of your own??? I’d really like to make these in the next day or two and I don’t have any of the vanilla cake coconut butter handy.

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    • Absolutely, I’ve never baked with a gluten free mix but I’m sure it will work fine. :) let me know how it comes out so all my nut allergy peeps can make them too! Thanks!

  12. I have a question….what brand of coconut milk do you use? And can “Lets do organic” creamed coconut be used interchangeably for coconut milk in all recipes?? I can’t find coconut milk without added stuff, and I don’t live near a Whole Foods or TJ’s!!:-(
    ~Laura

    • Hey Laura, I live right next to a Sprouts so I use their coconut cream. I also use Thai Kitchen Organic. It has Guar Gum in it which is made from an East Indian seed according to Google. If that’s a deal breaker for you then you can definitely make your own coconut cream and use that!

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    • It should but I would use less, instead of 1 cup of cold butter I would try 1/2 cup of coconut oil and then just mix it into the wet ingredients instead of mixing it into the dough like the cold butter. Go from there and if the batter seems way too dry try adding another 1/4 cup. I think 1/2 will be fine though. Let me know how it comes out!!!

  14. These look amazing and one of the things I miss BIG time are SB’s pumpkin scones! Do you know if a different type of flour will work? I can’t eat nuts?! Will coconut or tapioca flour work or a Bob Mills?? Thanks for your help!!!

  15. Is there any way around the eggs? Can you use an egg substitute or are there too many eggs in it? Has anyone tried it??

    • You can try an egg substitute, I’m not sure if anyone has tried it but it should be fine. I saw a boxed one this weekend at Sprouts. You could also try ground chia powder or chia seeds.

  16. I made these and have to say I think they will make good cookies, but scones… that’s a stretch. My glaze also turned out more like frosting, but it could be the brand of coconut butter I used. I think these might make good whoopie pies.

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  20. Made these and they are good, but not true scones. you get a ton with this recipe . what can you use to make them more raised??? Ideas??

    • Hmm maybe add a cup of coconut flour in place of one of the cups of almond flour? You could also cut the recipe in half, if you want less yield. Also maybe cut the apple cider vinegar, I wonder if it’s interfering with the leavening action of the baking soda and baking powder? I might also try using less pumpkin, maybe cut it to 1/2 cup. The coconut flour will for sure help with more rising though, but make sure not to use too much or they will come out too dry. Coconut flour tends to absorb tons of liquid. I think the 3:1 ratio would be fine, if you cut the recipe in half do 1 cup almond flour to 1/2 cup coconut.

  21. Dear sweet Lord…im on it! I love SB pumpkin scones!! I love love love your blog & stream of thoughts & recipes!! Thank you!! Cannot wait to try them!

    • Thanks Amy! I’ve been craving pumpkin like a mother lately. Of course since it’s the middle of summer. That’s when my pumpkin cravings start, then by December I will be pumpkined out! :)

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  25. I made these last week and they were really good. However…They ended up like big fluffy cake cookies than scones…Not sure if I did it exactly right, but they were good and the kiddos kept begging for more! :)

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