These Gluten-Free Vegan Pumpkin Scones are flaky, soft, and full of warm pumpkin spices! They’re made with canned pumpkin and topped off with crunchy pecans and a simple maple glaze. The perfect vegan scones!

I’m SO excited to share this pumpkin scone recipe with you today!! Ever since I made my first gluten-free scone recipe (chocolate chip, of course), I’ve been hooked. Since then, I’ve made Vanilla Bean Scones, Lemon Blueberry Scones, Orange Cranberry Scones, and even Sourdough Scones…but somehow we haven’t done Pumpkin Scones yet!

Until now, that is. So many of you request a pumpkin scone similar to the Starbuck’s Pumpkin Scones, but with a healthier upgrade of course! And these vegan pumpkin scones deliver in a big way.

These healthier pumpkin scones are all the things…they’re:

  • Easy to make
  • Flaky & tender
  • Gluten-free, paleo & vegan
  • Topped with pecans + crunchy sugar
  • Refined sugar-free
  • Loaded with pumpkin spice
  • Made with pumpkin puree
  • Easy to freeze and reheat on demand!

What you’ll need to make pumpkin scones:

  • Almond Flour: replace with oat flour to make these scones nut-free.
  • Tapioca or Arrowroot Flour
  • Coconut Sugar
  • Baking Powder & Salt
  • Cinnamon & Nutmeg: you can also use a pumpkin pie spice mix.
  • Coconut Oil: I prefer using refined coconut oil. You can also use vegan butter.
  • Coconut Milk: canned coconut milk is best here.
  • Pumpkin Puree: don’t use pumpkin pie mix – these are different. You want pure pumpkin puree.
  • Flax Egg: a regular egg can also be used if they don’t need to be vegan.
  • Vanilla Extract
  • Chopped Pecans & Turbinado Sugar: to garnish

Making the scones…

We love an easy to make recipe, and these vegan scones are just that! To make, you’ll combine all of the dry ingredients and whisk to combine. Then, you’ll use a pastry cutter, fork, or food processor to cut the coconut oil (or vegan butter) into the dry ingredients, forming little pea-sized bits – which will fluff into flaky pockets.

Separately, you’ll combine all of your wet ingredients and then fold them into the dry ingredients, not mixing too much! We don’t want to fully incorporate the fat. Press the dough onto a sheet of parchment paper or plastic wrap, form into a circle, wrap it up, and place in the refrigerator to firm up for at least an hour.

Before baking, slice the scone dough into 8 wedges. Arrange on a baking sheet, brush with coconut milk, and garnish with chopped pecans and turbinado sugar. Optional, but highly recommended :) then bake for about 20 minutes, until golden!

Let’s make a simple maple glaze!

This simple refined sugar-free glaze is optional, but it’s certainly delicious. I recommend putting it on the pumpkin scones the day you’re going to eat them.

To make the glaze, you’ll whisk together 3 tablespoons melted coconut butter with 2 tablespoons of maple syrup and about 1/4 cup coconut milk, or as much as needed to thin it to your desired consistency. You can add a splash of vanilla as well if you’d like!

How to freeze pumpkin scones:

  • To freeze before baking: after making the pumpkin scone dough and wrapping in a round, you can either freeze the dough in the circle, or you can cut the scones and garnish. After cutting and garnishing, place the scones on a baking sheet and freeze until firm. Then transfer to a ziplock back or airtight container, and freeze for up to 6 months. To bake, bake straight from frozen, following the directions as instructed, but adding about 3 to 5 minutes onto the baking time.
  • To freeze after baking: after baking, but before glazing, place the scones on a baking sheet and freeze until firm. Then transfer to a ziplock back or airtight container, and freeze for up to 6 months. To reheat, bake at 300°F for about 10 to 15 minutes, or until thawed and warmed.

Want more healthy fall treats?

If you try this pumpkin scone recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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Gluten-Free Vegan Pumpkin Scones

★★★★★ 5 from 10 reviews
  • Author: Rachel Conners
  • Prep Time: 20 minutes
  • Chill Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 8 scones 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

These Gluten-Free Vegan Pumpkin Scones are flaky, soft, and full of warm pumpkin spices! They’re made with canned pumpkin and topped off with crunchy pecans and a simple maple glaze. The perfect vegan scones!

Ingredients

Scale
  • 2¾ cups (264g) blanched almond flour
  • 1 cup (128g) arrowroot flour or tapioca flour
  • ¼ cup coconut sugar
  • 1¼ teaspoons baking powder
  • 2 teaspoons pumpkin pie spice (or use 1¼ teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg, and ⅛ teaspoon allspice)
  • ½ teaspoon sea salt
  • ½ cup (100g) refined coconut oil, firm
  • ¼ cup full-fat canned coconut milk, plus extra to brush on top of the scones
  • ⅓ cup (81g) pumpkin puree
  • 1 flax egg, see notes for how to make, a regular egg can also be used
  • 1 teaspoon vanilla extract
  • ¼ cup chopped pecans, toasted, to press on top
  • Raw Turbinado sugar, to sprinkle on top
  • Maple glaze, see Notes for the recipe, you can also use maple butter!
 

Instructions

  1. In a food processor or large mixing bowl, combine the blanched almond flour, arrowroot flour, coconut sugar, baking powder, pumpkin pie spice, and salt. Pulse or whisk together.
  2. Add in the coconut oil and pulse or use a pastry cutter or fork to work the coconut oil into the dry ingredients until only very small chunks of coconut oil remain.
  3. In a small mixing bowl, whisk together the coconut milk, pumpkin puree, flax egg, and vanilla extract. Add to the dry ingredients and stir or pulse until completely combined.
  4. Place a sheet of parchment paper on a baking sheet and dust with arrowroot flour. Put the dough on top of the parchment, dust with more arrowroot flour, and press into a circle, about 1½” thick and 8” across. Place in the refrigerator for at least 1 hour or up to 24 hours to chill. If leaving in the refrigerator for more than a few hours, I recommend wrapping the dough in plastic wrap so it doesn’t dry out.
  5. When ready to bake, preheat the oven to 375°F. Cut the circle into 8 scones and separate from each other so they’re not touching. Use a pastry brush to brush the top of the scones with a small amount of coconut milk. Sprinkle with chopped pecans and raw turbinado sugar, if using. Bake for 20 minutes or until golden brown.
  6. Serve warm or let cool completely before serving. Store in an airtight container in the fridge for up to a week.

Notes

For the flax egg: whisk together 2½ tablespoons of water with 1 tablespoon flax meal. Let sit for 5 to 10 minutes or until thickened and gel-like before using.

For the maple glaze: whisk together 3 tablespoons melted coconut butter , 2 tablespoons of maple syrup, and about 1/4 cup coconut milk, or as much as needed to thin it to your desired consistency. You can add a splash of vanilla as well if you’d like! Drizzle on top of the cooled scones.

Keywords: vegan scones, gluten-free scones, paleo scones, dairy-free scones, healthy scones, pumpkin scones, pumpkin spice, maple glaze

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