The two most popular items on the menu for Starbuck’s each fall is the PSL and the pumpkin scone. So what happens when you combine the two? You get these delicious Pumpkin Spice Latte Scones! You also get a quick and easy breakfast that you can grab and go, skipping those long lines at the drive-thru. Bonus: take those few extra minutes each morning and enjoy with a bit of snooze time, a morning workout or meditation, extra pets for the fur babies or time with your loved ones.
Scones always sound more complicated to make than they really are. These Pumpkin Spice Latte Scones are super easy to make. The only step you need to worry about is chilling the butter. Other than that it is simply mixing the ingredients together, forming a ball and slicing into desired pieces. Chill again and then bake. It couldn’t be simpler! The hardest part is waiting to devour them.
To ensure an optimal PSL moment you need the “L”. So when making these Pumpkin Spice Latte Scones you really need to add the glaze. The glaze is where all the latte vibes are located. Plus, doesn’t a glaze or drizzle just make everything better?
The great thing about this “PSL” is that it is actually vegan. Those Starbuck’s PSLs are unfortunately not vegan, even if you use a non-dairy milk. There’s a sneaky little bit of condensed milk in that syrup making it fall into the “why isn’t this vegan” category. But hey, these scones do the trick in making you forget all about that.
Here are a few other pumpkin recipes to get you ready for fall…
Pumpkin Spice Latte Scones
Ingredients
- 1 cup pumpkin puree
- 1/4 cup non-dairy milk
- 1/2 cup vegan butter, chilled
- 1 tbsp vanilla extract
- 2 1/2 cups flour
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
- 1 tbsp pumpkin pie spice
- 1 tbsp baking powder
- 1/2 tsp salt
PSL Glaze
- 1 cup powdered sugar
- 1 tbsp non-dairy milk
- 1 tsp vanilla
- 1 1/2 tsp instant coffee crystals sub brewed espresso or strong coffee
- 1/4 tsp pumpkin pie spice
Instructions
- Cut the butter into small pieces and place in the freezer for about 5-10 minutes.
- In a large bowl add the flour, baking powder, salt, cinnamon, pumpkin pie spice and brown sugar. Whisk together until combined.
- Add the chilled butter to the dry ingredients and using your fingers or a pastry cutter, cut in the butter until small pea-size bits or butter exist.
- Add in the pumpkin, milk and vanilla, stirring until no dry ingredients remain and the dough is well combined.
- Grab a parchment lined baking tray and turn out the dough forming one large circle (about 8 – 9 inches wide). Slice the dough into 8 slices like a pizza. Arrange the scones on the tray with a few inches between each scone. Place the tray in the freezer or refrigerator for 15-20 minutes to chill.
- Preheat the oven to 425°. Place the chilled scones on the center rack of your oven and bake for 15 minutes. Remove from the oven. After the scones have cooled for a few minutes place on cooling rack.
- Prepare the PSL glaze by whisking all the ingredients together until completely smooth. Set aside.
- Once you are ready to add the glaze, place a piece of parchment paper or foil under the cooling rack to catch any excess glaze. Drizzle the glaze over each scone to desired sugary preference.
