5 from 27 votes
Vegan Pumpkin Scones with Pumpkin Caramel Glaze (Oil-free)
These vegan pumpkin scones combine whole wheat and white flour with pumpkin puree and chilled coconut cream to create a tender, crumbly texture. The dough is studded with chopped pecans and enhanced by pumpkin pie spice, giving each scone a spiced richness. A warm, spiced pumpkin caramel glaze, made with pumpkin puree and coconut milk, is drizzled over the baked scones for added moistness and flavor contrast, delivering a balanced sweet and spicy profile accompanied by crunchy pecan bits.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
8
Calories:
294 kcal
Course:
Breakfast
Cuisine:
American, Vegan
Ingredients
Scones:
- 2 cups flour ( I use 1 cup whole wheat and 1 cup unbleached white)
- 2 tbsp almond flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/3 cup pecans chopped
- 1/4 cup brown sugar packed, or use regular fine sugar and add 1 tbsp molasses with the wet ingredients.
- 2 tsp pumpkin pie spice
- 1/2 teaspoon salt
- 3/4 cup coconut cream chill the can for a few hours and scoop the thick white part) + 1 to 2 tbsp as needed, from full-fat coconut milk can
- 1/2 cup pumpkin chilled, chill for a few hours with the coconut milk, puree
- 1/2 teaspoon vanilla extract
Spiced Pumpkin Caramel Glaze:
- 1/4 cup pumpkin puree
- 1/2 cup coconut milk , I use the remaining cream and liquid from the can
- 1/3 cup sugar
- 1/4 tsp salt
- 1/2 tsp pumpkin pie spice
Instructions
- Preheat oven to 435 degrees F. Line a baking sheet. In a large bowl, mix the flour, almond flour, baking powder, baking soda and whisk well. Add the sugar, pecans, salt and spice and mix in.
- Add the chilled coconut cream and cut with a fork to mix in. Add the pumpkin and continue to cut with the fork. The mixture will initially feel very dry and then start to come become fat crumbs and dough like. Add another tbsp of coconut cream if needed. Once there isnt much dry flour left, bring it together with a spatula or your hands quickly and shape into a fat disc, atleast 3/4 inch tall. Slice into 6 to 8 triangles using a pizza cutter.
- Place on baking sheet and bake for 16 to 17 minutes.
- Meanwhile make the glaze: Cook all the ingredients in a small skillet over medium heat until the mixture thickens. Taste adjust flavor, salt. Add a few drops of vanilla extract for a vanilla pumpkin spice glaze. Let it cool for a few minutes before drizzling on the warm scones. Sprinkle chopped pecans on top (optional). Serve warm as is or with some vegan butter. You can also use a simple sugar icing or a maple sugar glaze.
Cup of Yum
Notes
- Store freshly baked scones covered at room temperature for up to one day to maintain their texture.
- Refrigerate scones in a closed container for up to five days to keep them fresh longer.
- Freeze unbaked scones for up to one month; thaw briefly before baking, allowing an extra 1-2 minutes of baking time as needed.
- Baked scones also freeze well; thaw at room temperature for an hour and reheat in the oven for a warm serving.
- Try swapping pumpkin puree with other squash or sweet potato purées in the scones or glaze for a variation in flavor.
Nutrition Information
Calories
294kcal
(15%)
Carbohydrates
44g
(15%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
4.8g
(24%)
Sodium
277mg
(12%)
Potassium
288mg
(6%)
Fiber
2g
(8%)
Sugar
16g
(32%)
Vitamin A
3575IU
(72%)
Vitamin C
1.2mg
(1%)
Calcium
85mg
(9%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 294
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 4.8g | 24% |
| Sodium | 277mg | 12% |
| Potassium | 288mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 3575IU | 72% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 85mg | 9% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.