Low-FODMAP Starbucks 'Copycat' Pumpkin Scone Recipe; Gluten-free (2024)

After I created mylow-FODMAP Cinnamon Chip Scones, and low-FODMAP Lemon Blueberry Scones I knew I had to create a recipe for low-FODMAP Pumpkin Scones.

Every fall, I gaze at the Pumpkin Scones that I see at Starbucks. I NEEDED a low-FODMAP ‘Copycat’ Pumpkin Scone Recipe to satisfy my cravings.

Try these amazingly soft, sweet and delicious pumpkin scones, and you will be SO happy you did. They have the perfect amount of pumpkin flavor, gorgeous texture and will be a favorite year round.

For more great low-FODMAP Pumpkin inspiration, see my low-FODMAP Best Pumpkin Recipes!

You may also love:

• Low-FODMAP Pumpkin Bread or Muffins
• Low-FODMAP Pumpkin Blondies
• Low-FODMAP Copycat Panera Chocolate Chip Muffin Top
• Low-FODMAP Copycat Starbucks Iced Lemon Loaf
• Low-FODMAP Pumpkin Bars
• Low-FODMAP Spiced Zucchini Cake with Brown Sugar Frosting

Or check outover 450 more low-FODMAP recipeson the blog. IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

P.S. Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!! It’s the BEST!

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)

Serves: 12 scones; 1 scone per serving

Prep time: 20 min

Bake time: 22-25 min

Total time: 45 min

Bake: 400 F

Ingredients

• 2 cups Authentic Foods GF Classical Blend, plus additional flour for patting out dough (this is my favorite brand, check out mylow-FODMAP bake off blog to see why!)
  • Can also substitute your preferred all-purpose low-FODMAP, gluten-free flour, results may look slightly different
• 1/2 cup granulated sugar
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon xanthan gum (if not added to your low-FODMAP flour choice)
• 2 teaspoonspumpkin pie spice
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces or grated
  • I used frozen butter. Butter is naturally low in lactose and therefore low in FODMAPs
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup (140g) canned pure pumpkin or pumpkin puree
  • Blot out excess liquid from the pumpkin, if necessary
  • 1/3 cup (75g) is one low-FODMAP serving
• 1/4 cup heavy cream or whipping cream
  • Can also substitute coconut cream (canned, drained of liquid)
    • This is not the same as ‘cream of coconut’; see mylow-FODMAP grocery shopping blog for some brands I like and tips on using this product
  • 1/4 cup is one low-FODMAP serving
• Coarse granulated sugar, to sprinkle on top, or use glazes below!

For low-FODMAP Glaze

*For a thick glaze like my photos, double this recipe

• 1 cupconfectioner’s sugar
• 2 tablespoonslow-FODMAP milk (such as lactose-free milk), then more as needed

For low-FODMAP Pumpkin Icing

• 3/4 cup confectioner’s sugar
• 1 tablespoon canned pure pumpkin orpumpkin puree
• 1/2 teaspoon pumpkin pie spice
• 1 tablespoon low-FODMAP milk, more if needed to consistency

Directions

• Preheat oven to 400ºF; position rack in center of oven
• Line heavy baking sheet with parchment paper or silicone baking liners
• Combine low-FODMAP flour, sugar, baking powder, baking soda, xanthan gum, pumpkin pie spice and salt in large bowl of electric mixer or food processor
• Add butter into flour mixture a bit at a time, pulsing, or blending until it resembles a coarse meal and is fully incorporated
• Set aside this mixture for later
• Beat eggs in another large bowl of electric mixer with flat paddle until very light and foamy, about 2 minutes
• Add vanilla extract and pumpkin and beat on low
• Add the flour mixture a little at a time on low speed
• Pour the cream on top of the mixture
• Mix at medium-low speed for about 30 seconds until the dough just comes together
• Use lightly floured hands to gently pat out dough into two 6-inch wide rounds on a floured surface, about 1/2 inch thick (dough will be sticky and you may need to lightly coat it with some excess flour)
• Use a sharp knife or pizza cutter to cut each circle in half and then cut each half into 3 pie shaped wedges
• Put scones 2 inches apart on prepared baking sheet
• Sprinkle scones liberally with coarse sugar if you don’t plan to use the glaze
• Lay scones on the prepared baking sheet 2 inches apart and place in center of oven
• Bake 22-25 minutes or until golden and cooked through using a tester (since ovens vary, your oven may need more or less time)
• While baking, prepare your glaze and pumpkin icings, if desired
  • Mix the ingredients for each one in a small mixing bowl until smooth
• Once scones are done, remove from oven and allow to cool for 5 minutes in pan, then transfer to a wire rack to continue cooling
• After 10-15 minutes (while still warm), drizzle or pour low-FODMAP glaze over scones
• Allow to cool to room temperature, then drizzle the pumpkin icing over the top of the glazed scones
  • I like to leave them on the cooling rack and lay wax paper under to catch the drips
  • I put the pumpkin icing in a plastic bag and cut the corner to help me drizzle
• Serve immediately, or store at room temperature for 2-3 days (if they last!)

The perfect texture and flavor!!