I'm SO excited to share this pumpkin scone recipe with you today!! Ever since I made my first gluten-free scone recipe (chocolate chip, of course), I've been hooked. Since then, I've made Vanilla Bean Scones, Lemon Blueberry Scones, Orange Cranberry Scones, and even Sourdough Scones...but somehow we haven't done Pumpkin Scones yet!
Until now, that is. So many of you request a pumpkin scone similar to the Starbuck's Pumpkin Scones, but with a healthier upgrade of course! And these vegan pumpkin scones deliver in a big way.
These healthier pumpkin scones are all the things...they're:
- Easy to make
- Flaky & tender
- Gluten-free, paleo & vegan
- Topped with pecans + crunchy sugar
- Refined sugar-free
- Loaded with pumpkin spice
- Made with pumpkin puree
- Easy to freeze and reheat on demand!
What you'll need to make pumpkin scones:
Making the scones...
We love an easy to make recipe, and these vegan scones are just that! To make, you'll combine all of the dry ingredients and whisk to combine. Then, you'll use a pastry cutter, fork, or food processor to cut the coconut oil (or vegan butter) into the dry ingredients, forming little pea-sized bits - which will fluff into flaky pockets.
Separately, you'll combine all of your wet ingredients and then fold them into the dry ingredients, not mixing too much! We don't want to fully incorporate the fat. Press the dough onto a sheet of parchment paper or plastic wrap, form into a circle, wrap it up, and place in the refrigerator to firm up for at least an hour.
Before baking, slice the scone dough into 8 wedges. Arrange on a baking sheet, brush with coconut milk, and garnish with chopped pecans and turbinado sugar. Optional, but highly recommended :) then bake for about 20 minutes, until golden!
Let's make a simple maple glaze!
This simple refined sugar-free glaze is optional, but it's certainly delicious. I recommend putting it on the pumpkin scones the day you're going to eat them.
To make the glaze, you'll whisk together 3 tablespoons melted coconut butter with 2 tablespoons of maple syrup and about 1/4 cup coconut milk, or as much as needed to thin it to your desired consistency. You can add a splash of vanilla as well if you'd like!
How to freeze pumpkin scones:
- To freeze before baking: after making the pumpkin scone dough and wrapping in a round, you can either freeze the dough in the circle, or you can cut the scones and garnish. After cutting and garnishing, place the scones on a baking sheet and freeze until firm. Then transfer to a ziplock back or airtight container, and freeze for up to 6 months. To bake, bake straight from frozen, following the directions as instructed, but adding about 3 to 5 minutes onto the baking time.
- To freeze after baking: after baking, but before glazing, place the scones on a baking sheet and freeze until firm. Then transfer to a ziplock back or airtight container, and freeze for up to 6 months. To reheat, bake at 300°F for about 10 to 15 minutes, or until thawed and warmed.
Want more healthy fall treats?
If you try this pumpkin scone recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
