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 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!
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: vegan scones, gluten-free scones, paleo scones, dairy-free scones, healthy scones, pumpkin scones, pumpkin spice, maple glaze