Delicious, healthy, pumpkin scones!


Hello everyone! This post is going to be different from all the others so far. I’ll be sharing with you how to make these delicious, vegan, pumpkin scones. Fall is one of my favorite seasons. The leaves changing color, the weather cooling down, apple picking, and pumpkin everything. And while I am not a fan of the PSL per se, I am a fan of pumpkin flavored baked goods…especially those made with REAL pumpkin. I just spent this past weekend attending my sister’s college tennis tournament outdoors and it was my sister who actually stumbled across this recipe from Buzzfeed, adapted from CookieandKate.  I’ve already made these once before but I tweaked the recipe just a bit, opting for regular all purpose baking flour instead of whole wheat since my supermarket did not carry any. I also stuck with coconut oil for the entire recipe and upped the maple syrup from 1/4 to 1/3 cups for the maple glaze the second time around; however, 1/4 cups works just as well as I’ve tried both. The results were these amazing, moist scones, that are simple and quick to whip up on the weekends to take to work for the week. They are perfect with a cup of coffee in the morning, not too sweet but extremely tasty.



Vegan Pumpkin Scones with Maple Glaze
Serves 8
Delicious, moist, pumpkin scones made with whole ingredients and completely vegan.
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
For the scones
  1. 1 cup raw pecans
  2. 2 cups all purpose flour
  3. 1 tablespoon baking powder
  4. 1/4 cup brown sugar
  5. 1 teaspoon cinnamon
  6. 1/2 teaspoon ginger
  7. 1/4 teaspoon nutmeg
  8. 1/4 teaspoon allspice
  9. 1/2 teaspoon salt
  10. 1/3 cup solid coconut oil
  11. 3/4 cup pumpkin puree (NOT pumpkin pie filling)
  12. 1/4 cup almond milk
  13. 1/2 teaspoon vanilla extract
For the maple glaze
  1. 1 cup powdered sugar
  2. 1/8 teaspoon salt
  3. 1 tablespoon melted coconut oil
  4. 1/2 teaspoon vanilla extract
  5. 1/4 or 1/3 cup maple syrup
  1. Preheat the oven to 425 degrees Fahrenheit. Place pecans in a single layer on a cookie sheet lined with parchment paper. Toast the nuts for 3 minutes and then chop into very fine pieces.
  2. In a medium mixing bowl, combine flour, 3/4 chopped nuts, baking powder, sugar, spices, and salt and whisk together.
  3. Use a fork to cut the coconut oil into the dry ingredients, and mix into the flour.
  4. Stir in pumpkin puree, milk, and vanilla extract. Mix until all the liquids are incorporated with the dry ingredients. At this point you may want to knead everything with your hands to make sure everything is thoroughly incorporated.
  5. Remove from the bowl and place dough on the parchment paper in a circle about an inch deep. Use a large knife to cut the circle into 8 even slices.
  6. Separate slices and place on baking sheet covered with parchment paper. Bake for 15 to 17 min until lightly golden.
  7. While the scones are in the oven, combine the glaze ingredients in a small bowl and whisk together until smooth. Drizzle the glaze over the scones and top with the remaining chopped pecans while the glaze is still wet. Enjoy!
Adapted from cookieandkate
Adapted from cookieandkate





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