Vegan Pumpkin Scones

Pumpkin Scones
Makes approximately 2 dozen small scones

  • 2 cups all purpose gluten free flour**
  • ** Tip: I used King Arthur’s brand mix but, you can use any homemade gluten free flour mix, other gluten free brand, or whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon xanthan gum (Tip: If your gluten free flour mix has xanthan gum already, you may omit this)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • pinch salt
  • 15 ounces pumpkin puree
  • 1/2 cup non dairy milk
  • 1/3 cup palm sugar
  • 1/3 cup pecans, roughly chopped
  • 2 tablespoons maple syrup
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract

Heat oven to 350F

1.In a large mixing bowl, sift together flour, baking flour, baking soda, xantham gum (if using), spices, and salt.

2.In a separate bowl, combine pumpkin puree, non-dairy milk, sugar, pecan pieces, maple syrup, orange zest, and vanilla extract

3.Add wet ingredients into dry, and mix together until well combined. (Tip: The dough will be very wet, but should congeal together well).

4.On a baking sheet, rubbed with coconut oil, or non stick spray, roll out dough about 3/4” thick. (Tip: To make rolling easier, place wax paper between dough and rolling pin, to keep dough from sticking to pin.) Using a butter knife, cut scones into desired shape.

5.Bake scones for 8 minutes, rotate to ensure even browning, and bake another 5 minutes more. Cut scones again to separate scones from each other, and bake 3 more minutes to bake off edges. Top with Maple Glaze and more chopped pecans, if desired.

Maple Glaze
Makes about 1/2 cup glaze, enough to glaze scones

  • 1 cup powdered sugar
  • 1/4 cup maple syrup
  • 2 teaspoon non-dairy milk
  • 1/2 teaspoon vanilla extract

1.Sift powdered sugar into a small mixing bowl. Add maple syrup, non-dairy milk, and vanilla extract, and mix together until smooth. If using to glaze scones, press the tops of the scones into the glaze.

By Stephanie Hoban, MS, RD, LD 

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