Servings
Font
Back
5.0 from 27 votes

Vegan Pumpkin Scones with Pumpkin Caramel Glaze (Oil-free)

Vegan Pumpkin Scones with Spiced Pumpkin Caramel Glaze Oil-free. These Easy Scones use coconut cream instead of oil and make for a great breakfast with the pumpkin glaze. Vegan Recipe

Prep Time
15 mins
Cook Time
15 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 Chopped Pecans
  • 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 cream from full fat coconut milk can (chill the can for a few hours and scoop the thick white part) + 1 to 2 tbsp as needed
  • 1/2 cup pumpkin puree (chilled, chill for a few hours with the coconut milk)
  • 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

    Cup of Yum
  1. 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.
  2. 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.
  3. Place on baking sheet and bake for 16 to 17 minutes.
  4. 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.

Notes

  • Store:
  • Variation:Use other squash puree or sweet potato puree for variation in either the scone or the glaze.
  • Nutrition is 1 of 8 scones
  • Store the freshly baked scones, covered with a towel on the counter for upto 1 day.
  • Scones can be refrigerated in a closed container for upto 5 days.
  • Scones can be frozen unbaked for upto a month. Remove from the freezer and thaw for 10 mins(while the oven is preheating), then bake. Frozen scones will need 1-2 mins more to bake.
  • Baked scones can also be frozen for upto a month. Thaw on the counter for an hour, then reheat in the oven.

Nutrition Information

Calories 294kcal (15%) Carbohydrates 44g (15%) Protein 4g (8%) Fat 11g (17%) Saturated Fat 4.8g (24%) Sodium 277mg (12%) Potassium 288mg (8%) 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: 8Serving

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.