Vegan Pumpkin Scones
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5.0
12 reviews
Excellent
Vegan Pumpkin Scones
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The best Vegan Pumpkin Scones recipe is an absolute must during the Fall season and so easy too! Made with coconut oil (or vegan butter!) and whole grain flour for a healthier breakfast treat.
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Ingredients
- 3/4 cup canned pumpkin pure pumpkin puree
- 1/3 cup canned coconut milk lite or full-fat both work
- 1 teaspoon almond or vanilla extract
- 2 cups + 2 tablespoons whole wheat white flour
- 1/4 cup coconut sugar or dry sweetener of choice
- 2 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoon pumpkin pie spice
- 5 tablespoons coconut oil frozen (see notes)
glaze
- 2/3 cup powdered sugar
- 1/4 tsp ground cinnamon optional
- 1 TBSP coconut milk or milk of choice
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Instructions
- Preheat oven to 400ºF and line a large baking sheet with parchment paper.
- In a medium bowl, add canned pumpkin, coconut milk and extract. Stir until combined, set aside.
- In a large bowl or bowl of food processor add flour, sugar, baking powder, salt, & spices. Stir or pulse until combined.
- Pulse in frozen coconut oil (or frozen butter) until small chunks remain.
- With food processor motor running, add in pumpkin milk mixture until just combined. Then remove S-blade and continue stirring with spatula. The dough should be thick and slightly sticky.
- Sprinkle flour on flat surface and using floured hands shape dough into large circle, about 8″ in diameter, on prepared baking sheet. Using a large sharp knife cut 8 triangle slices into dough. Gently pull apart and place 2″ apart on baking sheet. Bake for 17-20 minutes, until edges are lightly golden. Alternatively if you're having a hard time pulling the dough apart, use a large, sharp knife to make 8 triangle slices into dough, bake whole for 15 minutes, then remove from oven and re-cut slices, pull apart and bake for another 5 minutes.
- Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
- While scones are cooling, make your glaze: combine powdered sugar, extract and milk in medium bowl. Stir together until ingredients are thoroughly mixed and no clumps of powdered sugar present. If you want a thinner glaze, add another 1/2 tablespoon of liquid. If you want thicker, add a few more tablespoons of powdered sugar. Glaze scones in zigzag pattern and allow to set. Enjoy!
Notes
- COCONUT OIL – To freeze coconut oil, scoop and measure out softened coconut oil by the tablespoon, into a parchment paper lined bowl or plate. Freeze for about 1 hour.
- MILK – Canned coconut milk yields the best texture, however any milk will ultimately work.
- FLOUR – May sub half whole wheat flour and half unbleached all-purpose, or use whole wheat pastry flour. You should also be fine to sub with a 1:1 gluten-free baking flour like Bob’s Red Mill.
- BUTTER VS. COCONUT OIL - Sub with butter if not vegan, or dairy-free butter also works.
- STORING – Scones are best enjoyed same day, but will stay fresh in airtight container up to 3 days. You can also double wrap un-glazed scones with plastic wrap and store in freezer up to 1 month. Thaw at room temperature or in microwave for 30 seconds-1 minute.
Nutrition Information
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Serving
1scone
Calories
320kcal
(16%)
Carbohydrates
46g
(15%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Sodium
235mg
(10%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Nutrition Facts
Serving: 8scones
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 320kcal | 16% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Sodium | 235mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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