vegan pumpkin scones

Vegan (or not), whole wheat pumpkin pecan scones topped with a delightful maple glaze. This healthy pumpkin scone recipe will be a hit with your family and friends!

Pumpkin Pecan Scones with Maple Glaze

pecans

white whole wheat flour flour

baking powder

brown sugar, packed

cinnamon

ginger

nutmeg

salt

solid coconut oil butter

pumpkin puree

milk

vanilla extract

sugar

fine grain sea salt

coconut oil

vanilla

syrup,

Preheat oven to 425 degrees Fahrenheit. Place the nuts in a single layer on a rimmed baking sheet lined with parchment paper. Toast the nuts in the oven until fragrant, about 3 minutes. Chop the nuts into very fine pieces.

In a medium mixing bowl, combine the flour, 3/4ths of the chopped nuts, baking powder, sugar, spices and salt in a bowl and whisk together.

Use a pastry cutter to cut the coconut oil or butter into the dry ingredients. If you don’t have a pastry cutter, use a fork to cut the coconut oil into the flour, or use a knife to cut the butter into tiny pieces and mix it into the flour.

Stir in pumpkin puree, milk and vanilla extract. At first it will seem like there isn’t enough liquid to wet the dough, but keep mixing until you have thoroughly incorporated the wet and dry ingredients. If you must, use your hands to knead the last of the flour into the dough.

Form dough into a circle that’s about an inch deep all around. Use a chef&#8217;s knife to cut the circle into 8 even slices.

Separate slices and place on the baking sheet covered with parchment paper. Bake for 15 to 17 minutes or until lightly golden brown.

While the scones are baking, whisk together the glaze ingredients in a small bowl until smooth and creamy. Drizzle the glaze generously over the scones (I preferred mine with a solid layer across the top). While the glaze is wet, sprinkle it with the remaining chopped nuts. Enjoy!

I make this recipe often, for special occasions or just because.  I do cringe at the powdered sugar, mainly because I eat a plant-based diet 95% of the time.  I wonder if you can make powdered sugar from coconut sugar, which is what I use in place of the brown sugar.  (I add a tablespoon of molasses)

I absolutely love pumpkin and my lovely husband made these to surprise me. They are simply wonderful! I love the texture the whole wheat and nuts gives the scone. The pumpkin and spices are perfect as is the glaze! Well done Kate - this is a keeper!

Kate, I love this recipe!

I split the flour between HodgsonMill Whole Wheat Graham (minus 1 TB) and unbleached bread flour, used butter, and did it all in my food processor. You can chop the 3/4 c nuts first, add dry ingredients, pulse a couple of times . Add the butter and pulse again until cut in. Mix the wet ingredients in a small bowl first, then add to processor and pulse until the dough starts to come together. Worked like a charm. I also cut the dough in half and then made 8 small scones from each half. So it you eat 4 of those, it's really only 2 :)

For the glaze I added a few drops of orange essence to counter some of the sweetness.

My sister would have loved these. She loved scones and all things pumpkin. We lost her almost 2 years ago, but I know she is smiling that I finally found a great recipe like this!

This is one of my favourite recipes! So yummy and easy

I made this and 2 of your other pumpkin recipes. Your recipes are great and so nice that you used whole wheat flour.

My first attempt at scones! Easy enough. Thanks for the great recipe. :)

I love this recipe.  I make mine gluten-free using almond flour and adjust the recipe to  1 cup of pumpkin (almond flour absorbs the liquids and the extra pumpkin keeps them moist).

Delicious &amp; easier than I expected! I even made them with my three year old twins. Thanks, Kate.

I found this recipe a few weeks ago because I was feeling #fallgoals and I've been making these weekly since then. I love these scones! I make the glaze with Trader Joe's Bourbon Barrel Aged Maple Syrup and it just gives it this extra yummy kick. I love it. Everyone who's tasted these raves about them!

Perfect recipe and so easy to put together. I loved how subtly sweet these were! It pairs perfect with a coffee or chai tea. Just an all around good recipe. Love it. Thanks for the recipe.

Mine don't look as pretty as yours but they're my favourite scones now! I've made this recipe 4 times in the past month. Thank you so much! 

This is a GREAT recipe!  I've made these scones so many times for so many different people and they get rave reviews every time.  I've made them with gluten and without gluten, with dairy and without dairy.  Everytime:  YUMMY!    The only time I thought not so great was when I used buckwheat flour, but everything else, two big thumbs up!!  Even with the buckwheat flour, the others eating them still enjoyed them.  Thank you for the great recipe and website!  Love it!  Although, is it any surprise with a dog named Maple that I wouldn't love them?? :)

They are delicious! Made the first batch with glaze and no nuts. Second batch with chocolate chips. My family loves them!

I'm not sure if it was because I used white APF but my dough was way too wet. I could not even shape it much less cut it into triangles. I managed to spread it on the baking sheet to see if the dough could be salvaged. It smelled wonderful but no flavor. I was so sad. Usually your recipes are on point. But i guess i should try again one day with the the whole wheat flour and see if that makes a difference. At least my kitchen smells good.

You didn’t follow the recipe, making a huge and impactful substitution. You got exactly the results that would be expected for 1:1 subbing of all-purpose for wheat. Seems awfully unfair to leave a one-star review when you didn’t follow the recipe. 

I made it as is and thought they were great.

Hands down the best pumpkin scones I have ever tasted in my life! My slight modification: 1/4 cup ground flax, 1/2 cup whole wheat flour and the rest white flour; for the glaze I halved the sugar, didnt have maple syrup but added rum extract and milk with the coconut oil, and there was still plenty of glaze to go around. Will definitely use this recipe again!

My family LOVES these scones!  The recipe is simple, but the results are impressive.  I substitute pumpkin seeds for the pecans due to an allergy and they are outstanding! Thank you for another fabulous recipe

Saw this recipe today and had to make it right away! I was a huge fan of Starbucks maple oat scone and they discontinued it years ago.  My own version didn’t quite satisfy but this one does!  The coconut oil makes a delicious glaze.  This is perfect for back to school breakfasts! Thank you for all your amazing recipes and beautiful pictures!

This was the first time i made scones❤. Turned out perfect. I used solid coconut oil for both dough and glaze. My littles loves them!!.

This is the third time I've made these.  LOVE them!  I made a double batch this time.  Has anyone tried to freeze them?  Would I glaze them before, if I did freeze them?

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