Pumpkin Scones (4 Ingredients)

These Pumpkin Scones are easy, healthier pumpkin scones made with wholesome ingredients, no eggs, no butter, and dairy-free. They are delicious served with a maple glaze.

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I love baking with pumpkin. Not only does it add a delicious taste to these scones, but it also makes the whole house smell like Autumn. These are the reasons why I go nuts with pumpkin, like I did with my Pumpkin Banana Cake, Healthy Pumpkin Oatmeal Cookies, and Pumpkin Bites.

These (American) scones are super easy to make and are the perfect breakfast to celebrate fall.

Ingredients and Substitutions

• Self-Rising Flour – Choose a high-quality self-rising flour for best results. For a homemade version, mix all-purpose flour with baking powder as per the notes in the recipe card. For a gluten-free option, it should work (but I haven’t tried) with a 1:1 gluten-free flour blend with added baking powder.
• Pumpkin Puree – Use pure pumpkin puree, not pumpkin pie filling. Homemade puree works well too. For variety, try butternut squash or baby boo puree.
• Coconut Cream – I prefer full-fat coconut cream for richness. Alternatives include soy cream or rice cream for different flavor profiles.
• Light Olive Oil – Choose a light olive oil for its neutral flavor. Other options include melted coconut oil or sunflower oil. I don’t think it would work well with oil replacers like applesauce.
• Pumpkin Pie Spices – Use a premade blend or create your own with cinnamon, nutmeg, ginger, and cloves.

How to Make Pumpkin Scones

This is an easy recipe to make with the recipe card further down but I’ve included below pictures of key steps.

Place all the ingredients in a mixing bowl.

Stir with a fork initially before using your hands to combine the dough.

Form a large, uniform dough ball that isn’t sticky.

Place the dough ball on a baking dish lined with parchment paper and flatten it into a thick disc.

Cut the dough disc into eight equal triangles.

Bake the pumpkin scones at 400 °F (200 °C) for 20 minutes.

Expert Tips

Beyond what I’ve written in the recipe card, I’ve included below some more tips to make the best scones!

• Cold Ingredients – Keep the pumpkin puree and cream cold for flakier scones.
• Minimal Mixing – Handle the dough as little as possible to avoid tough scones.
• Proper Shaping – Roll the dough to an even thickness for uniform baking. If some parts are thicker, they might not be baked.
• Cutting Technique – Use a sharp knife for clean cuts, pressing straight down without sawing. Or even better, use a cake slicer like in the picture above.
• Spacing – Leave enough space between scones on the baking sheet for even browning.
• Brushing – For a golden top, brush with a little plant-based milk before baking.
• Cooling – Allow the scones to cool completely before glazing to prevent the glaze from melting.
• Glaze Consistency – Adjust the glaze thickness by adding more icing sugar or maple syrup as needed.

More Scone Recipes

Almond Flour Scones

Vegan Blueberry Scones

Lemonade Scones

Banana Scones

Pumpkin Scones

These Pumpkin Scones are easy, healthier pumpkin scones made with wholesome ingredients, no eggs, no butter, and dairy-free. They are delicious served with a maple glaze.

4.75 from 4 votes

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Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Course: Breakfast

Cuisine: American

Servings: 6 scones

Calories: 447.6 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 2 cups Self-Rising Flour - (note 1)
• ▢ ½ cup Pumpkin Puree - cold from the fridge (note 2)
• ▢ ½ cup Coconut Cream - cold from the fridge (note 3)
• ▢ 2 tablespoons Light Olive Oil - (note 4)

Optional – recommended for flavors

• ▢ 2 teaspoons Pumpkin Pie Spices
• ▢ ¼ cup Brown sugar - recommended if you don't glaze the scones

Maple Glazing

• ▢ ¼ cup Maple Syrup
• ▢ ½ cup Icing Sugar

Instructions

• Preheat the oven to 400 °F (200 °C). Line a large baking sheet with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
• In a large mixing bowl, add self-rising flour, pumpkin puree, cream, olive oil, pumpkin pie spices, and sugar – if used.
• Stir with a fork, then use your fingers to rub the ingredients together and form a smooth dough. If it's too sticky, add a little more flour. If it's too dry, add a little more cream to bring together.
• Place the dough ball in front of you, press it to flatten it, and then roll it into an 8-inch disc using a rolling pin.
• Use a knife to cut the disc into 8 equal triangles.
• Place the scones on the prepared baking sheet two thumbs apart so they don't touch each other.
• If you like, brush a bit of cream on top before baking.
• Bake the scones for 20 minutes in the center rack of the oven at 400 °F (200 °C) until golden brown and crispy on the edges and top.
• Cool down on a cooling rack at room temperature before glazing.
• In a small mixing bowl, stir the icing sugar and maple syrup until creamy and smooth.
• Drizzle the icing on top of the cooled scones.

Notes

Note 1: You can replace 2 cups of self-rising flour with 2 cups of all-purpose flour in which you whisk 4 teaspoons of baking powder. I didn’t try a self-rising gluten-free flour blend, but I am confident that a 1:1 gluten-free blend with added baking powder will work.

Note 2: You can use canned pumpkin puree (not pumpkin pie filling!) or homemade pumpkin puree, cooled at room temperature.

Note 3: Cooled cream makes the scones a bit more flaky. Any full-fat cream will deliver the same result. I love soy cream, canned coconut cream (shake the can before measuring), or rice cream.

Note 4: Any low-flavor oil work. You can also use 2 tablespoons of cold vegan butter cut into tiny cubes and rub them in the flour.

Storage: You can store the scones in an airtight container in the fridge for up to 4 days.

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Nutrition

Serving: 1g | Calories: 447.6kcal | Carbohydrates: 64.6g | Protein: 6.3g | Fat: 19.3g | Saturated Fat: 13.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4.1g | Sodium: 13.7mg | Potassium: 241mg | Fiber: 1.7g | Sugar: 27.6g | Vitamin A: 3180IU | Vitamin C: 1.3mg | Calcium: 43.7mg | Iron: 1.6mg | Magnesium: 38.1mg | Phosphorus: 90.5mg | Zinc: 0.9mg