Healthy Pumpkin Scones
These delectable Healthy Pumpkin Scones are a delightful addition to any breakfast or brunch! They are filled with all the flavors and aromas of fall and are drizzled in a drool-worthy homemade maple glaze. Ready in 30 minutes, vegan, and easily made gluten-free too!
Servings: 12 scones
Calories: 191kcal
Ingredients
For The Scones
- 1 cup all-purpose flour
- 1½ cups white whole wheat flour
- ⅛ cup brown sugar unpacked (can use 1/4 cup sugar for a sweeter scone)
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp salt
- ½ cup coconut oil or olive oil
- ¾ cup pumpkin puree
- ½ tsp vanilla extract
- ½ cup unsweetened almond milk
For The Maple Glaze
- ⅓ cup powdered sugar can use 1/2 cup for a sweeter glaze
- 1 tbsp maple syrup
- 2 tbsp unsweetened almond milk
Instructions
- Preheat oven to 425 degrees and prepare a baking sheet by lining with parchment paper.
- In a large bowl, whisk together the flour, whole wheat flour, sugar, baking powder, cinnamon, pumpkin pie spice, and salt.
- Add the oil and use pastry blender or fork to blend until the mixture resembles coarse sand.
- Add the pumpkin puree, vanilla, and almond milk and stir to combine.
- When the mixture resembles a wet dough, turn the dough out onto a floured surface. Knead the dough 10 to 12 times, then flatten the dough into an 8-inch disk.
- Use a pastry cutter or pizza cutter to cut the dough into 12 wedges.
- Place the wedges two inches apart on the lined baking sheet and bake for 14 to 16 minutes, until golden brown.
- Remove the scones from the oven and prepare the glaze by whisking together the powdered sugar, maple syrup and almond milk until smooth. Drizzle the glaze over the warm scones and serve.
Notes
Tips For Making Pumpkin Scones
- Don’t forget the parchment paper or a silicone mat for baking. This will prevent the scones from sticking to the pan and will turn out much nicer.
- Make sure you don't overwork the dough, so the vegan scones have the right texture.
- Make sure to leave space between the scones on the baking sheet. They will rise and spread as they bake, so they need to be at least two inches apart.
- You can use vegan butter, vegetable oil, or olive oil instead of coconut oil.
- To make this gluten-free, you can use Bob's Red Mill 1:1 Gluten-Free Baking Flour
- Feel free to omit the pumpkin puree and add in another fruit or filling. Blueberries, dried cherries, currants, chopped apples, nuts and seeds, lemon would all work well.
- For even more fiber, feel free to substitute whole wheat pastry flour for the all-purpose flour.
Nutrition
Serving: 1scone | Calories: 191kcal | Carbohydrates: 23.9g | Protein: 3.3g | Fat: 9.5g | Saturated Fat: 7.9g | Sodium: 106.7mg | Potassium: 25.2mg | Fiber: 2.5g | Sugar: 6.2g