Sweet, cinnamony vegan pumpkin scones made with coconut oil in place of butter. These gluten-free treats are refined sugar-free, dairy-free, and are a healthful alternative to regular scones.
Stay tuned for two ways of preparing this recipe – a gluten-free version, and a grain-free, paleo version.
This post is sponsored by San Francisco Bay Coffee.
It’s that season, friends!
The season for baking, sharing, giving, carbs and sugar and starches, oh my!, hot beverages, slippers, and fleece. You guys, ’tis the season for scones. The season for cozying up, getting lost in a stack of good books, going to bed earlier, putting a dash of cinnamon on everything under the sun, apple-scented candles, and working on your hibernation layer – bikinis be gone.
And did somebody say, “scones??”
Ohhhh momma, have I got a scone for you!
Pumpkin spice scones to be exact…made vegan and gluten-free!
It’s not your run-of-the-mill standard issue flour-butter-sugar situation, either. It’s a lightened up, yet equally delicious, you’d-never-know-it’s-vegan-sugar-free-and-gluten-free type of shindig.
If you’re into fall flavors and treats to go alongside your morning Joe, if you dig a well-placed glaze, and/or if you’re not allergic to fun, you’re going to get a kick out of these coffee-glazed lumps of pumpkin sconeage.
Let’s talk scone formulation.
When it comes to preparing scones, I’m a huge fan of this vegan recipe I’ve devised. Basically, you replace the butter with a different fat – I’ve found coconut oil and/or coconut milk works best. You can reference the Vegan Raspberry Scones and Maple Walnut Scones I showed you in posts past for example.
How to Make Vegan Pumpkin Scones:
In the case of these scones, we’re using coconut oil and canned pumpkin puree. While I’m not vegan and not necessarily dairy-averse, I find this formula to be easier to put together than the butter-filled counterpart, as the only thing you need to do is mix all of the ingredients together in a mixing bowl rather than cutting in the chilled butter.
In addition, you don’t need to refrigerate the scone dough prior to baking – you can simply bake off your scones right then and there. So essentially, you’re lowering your fat intake plus whipping out a batch of scones in 30 minutes flat.
While the scones are baking, we make up a coconut milk-based coffee glaze, sweetened by pure maple syrup (or honey if you’re not vegan). The glaze only requires a small amount of coffee, so I brewed a single (strong) cup to prepare the glaze and used the rest of the coffee for scone dunking and sipping once they were out of the oven.
What Type of Flour to Use:
You can approach these scones in a few ways. I’ve tested the recipe using gluten-free all-purpose flour and also this Paleo Baking Flour blend from Bob’s Red Mill.
If you’re fine with a grain-filled scone, the gluten-free all-purpose flour method works great, and if you follow a grain-free diet, the paleo baking flour works marvelously. It’s a blend of coconut flour, almond flour, and tapioca flour.
If you’re feeling ambitious, you can try coming up with your own flour blend. In addition, you can always use regular all-purpose flour – if you go this route, use 2 cups of flour.
The main features of these scones are as follows:
- Gluten-free (with a paleo option)
- Vegan (using coconut oil and pureed pumpkin to replace the butter)
- Refined sugar-free (using pure maple syrup to replace cane sugar)
- Blasted with fall flavor (pumpkin and warm spices, baby!)
- Perfect for coffee dipping, gift giving, and sharing (spread the love)
Not to mention, they’re most excellent for breakfast, dessert, impulse eat, Netflix snack, etc., etc.
Crispy outside, buttery flaky inside with all sorts of fall pumpkin spice flavor.
Don’t skip that coffee glaze, meow…it really brings the whole scone full circle.
More Healthy Scone Recipes:
- Vegan Carrot Cake Scones
- Vanilla Bean Keto Scones
- Paleo Vegan Lemon Poppy Seed Scones
- Vegan Blueberry Scones
- Paleo Pecan Chocolate Chip Scones
And remember: sharing is caring. I’m done.
Vegan Pumpkin Scones
Ingredients
- 2 cups gluten-free all-purpose flour see note*
- 1 tablespoon baking powder
- 1-½ teaspoons ground cinnamon
- Pinch ground nutmeg
- Pinch allspice
- ¼ teaspoon sea salt
- 5 tablespoons coconut oil melted and cooled
- 1 cup pumpkin puree
- ¼ cup pure maple syrup
- 2 teaspoons pure vanilla extract
Coffee Glaze
- 1/3 cup coconut cream see note**
- 1 tablespoon strong brewed coffee
- 1 tablespoon pure maple syrup
Instructions
Prepare the Scones:
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- In a mixing bowl, stir together the flour, baking powder, ground cinnamon, nutmeg, allspice, and sea salt.
- Whisk together the coconut oil, pumpkin puree, pure maple syrup, and vanilla extract in a mixing bowl (wet ingredients).
- Pour the dry ingredients into the bowl with the wet ingredients and stir or mash together with your hands until a thick dough forms (Note: if the dough is sticky or wet, add a small amount of flour until it is no longer sticky).
- Form the dough into a disc about 1 to 1-1/2 inches thick. Place dough disc on a cutting board or floured surface and cut into equal triangles. Arrange the triangles on the parchment-lined baking sheet and bake for 18 to 22 minutes, or until scones are golden-brown and cooked through. Allow scones to cool 10 minutes before drizzling with coffee glaze (instructions below) and serving.
Prepare the Coffee Glaze:
- While the scones are baking in the oven, stir together all of the ingredients for the coffee glaze in a small bowl. Taste for sweetness and add more pure maple syrup or honey to taste. Refrigerate until ready to use.
Notes
Nutrition
simple coffee of good quality strong and black please
I’m not a huge coffee drinker, so when I do, it’s an indulgence – cane sugar and a fun flavored cream.
I’ve only made one scone recipe, last year for the blog….I need to make scones more often!!
Lately, it has been coconut milk and Splenda. I can’t wait to say, “with pumpkin scones.”
I take my coffee with just a splash of milk (or half & half, whichever is available to me) and no sugar.
I love my coffee black (Kona), but on occasion will add some cream. I love to savor the full flavor of the coffee with nothing added! I’m headed to the kitchen now to make the pumpkin
scones????
Simple black coffee.
I like my coffee strong with cream and sugar.
I love my coffee with almond milk and coconut sugar. So good!
It took a long time to get to this point, but I love my coffee black.
These have to be the hottest lumps of pumpkin sconeage EVER. They look perfect and sound so good with that coffee glaze. It’s like the PSL of scones. <3
Iced or cold brewed straight!
I love using coconut oil in baked goods but haven’t tried it in scones yet — this is where I need to start! These scones with some San Francisco Bay Coffee is THE way to start a fall day!
Such pretty photos! Loving the coconut cream coffee glaze- so much flavor there 🙂 I always take my coffee black, but when I have espresso drinks, I love cappuccinos or americanos 🙂
I like my coffee with a little cashew milk.
I like bold coffee with either milk & stevia, or a little bit of hazelnut creamer. Wish I could get to the point of drinking it black. 🙂
I take my coffee in many ways, my top three being:
1. Blended with coconut oil, grassfed butter, and cinnamon
2. Topped with fresh whipped cream & some kind of cinnamon/spice blend
3. With a good glurb of half n half
i lo ve my coffee wit coconut milk chocolate and few dashes of dates syrup.
Hot coffee – strong with a splash of flavored creamer.
My true favorite is iced coffee.
We drink it with cream and stevia
I take my coffee black and room temperature.
Lately I’m loving decaf coffee, with a shot of chocolate and sprinkle with cinnamon and vanilla on top. Really looking forward to make these butter free scones!!!
Black coffee for meeee! Ive tried to make myself like it other ways but I just can’t. HOWEVER. I just tried putting cinnamon in it…. LIFE. CHANGING.
OH MAN these look kick you in the mouth fan-freaking-tastic!!!
Black expresso without any addition! Simple and efficient!
Usually black with two sugars for me – lately cold brew with almond milk has also been my jam. So pumped to find some delicious-looking dairy-free scones! 🙂
I’m
Boring I like it black
Just some cream and sugar
I don’t drink coffee but I love the flavor of it in ice cream.
I love my coffee with cinnamon and some milk (preferably almond but I take regular or half and half sometimes too 😉
I just take a splash of half and half
9 times out of 10, I’ll drink my coffee black, but when I indulge, I add in a splash of almond milk and maple syrup.
Hazelnut flavored beans then once brewed, drenched with 2% milk 🙂
Strong , black and hot or iced
I love my coffee with a splash of cream and teaspoon of sugar 🙂
I like my coffee flavored with lots of cream in it.
I take my coffee with stevia and french vanilla creamer 🙂
I take my coffee with cream (or half and half) and liquid stevia (NOW brand only!) or sugar.
I love your scones! Last week was the first time I cooked with fresh pumpkin (in the past I always used canned). It wasn’t fun to cut in half, but the rest was easy after I placed it in the oven for awhile (which made the skin easy to remove).
Full of caffeine!!
with almond milk!
I take my coffee with a splash of non-dairy milk. Flax milk is my favorite, but coconut, soy, almond, or hazelnut are all delicious too. Yum!
First cup is unleaded, melt the spoon, wake up coffee, then I make a whole pot. After the wake up jolt which is black as tar, I have to use cream or Zantac, lol.
I’m with you, I’m looking forward to fall too! I’m on the east coast right now and it’s lovely out… in the 70s, breezy & sunny. I’m loving it! Would you believe I’ve never made scones before? These sound delicious, and I love that they’re vegan!
These scones look delicious! Love the idea of a coffee glaze ???? When I’m home I just use a bit of unsweetened almond milk in my coffee but if I’m out I indulge with half and half and a little sugar or vanilla syrup ????
Black coffee with a splash of nutpods creamer
Could I use regular flour? A little less or equal to the recipe? Thanks!
Hello, Going to try these and then send to Vegan daughter in Los Angeles (I live in GA). How long will these stay fresh for? Do they need to be refrigerated if the glaze is on them? Thanks!
Hi Stacey!
I always store the scones in the refrigerator (or freezer) and they stay fresh for 7 days (if they last that long 😉 in the refer. Hope you and your daughter enjoy!! xox