Pumpkin Scones

Don't worry, ads are not going to appear on your printed document!

4.75 from 4 votes

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/pumpkin-scones/ or scan the QR code here ➡️

Prep Time10

Cook Time20

Total Time30

Servings: scones

Calories: 447.6kcal

Author: Carine Claudepierre

Ingredients

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

US Customary - Metric

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.

Nutrition