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Gluten-Free Vegan Pumpkin Scones

  • 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


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!


  • 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 oilfirm
  • ¼ cup full-fat canned coconut milkplus extra to brush on top of the scones
  • cup (81g) pumpkin puree
  • 1 flax eggsee notes for how to make, a regular egg can also be used
  • 1 teaspoon vanilla extract
  • ¼ cup chopped pecanstoasted, to press on top
  • Raw Turbinado sugarto sprinkle on top
  • Maple glaze, see Notes for the recipe, you can also use maple butter!


  1. In a food processor or large mixing bowl, combine the blanched almond flourarrowroot flourcoconut sugarbaking 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.


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