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Vegan Pumpkin Scones with Spiced Pumpkin Caramel Glaze. Oil-free. These Easy Scones use coconut cream instead of oil and make for a great breakfast with the pumpkin glaze. Vegan Recipe
Last few weeks of the year and of pumpkin and squash. I have been playing catch up the blog posts since book release and hopefully will have a list of posts lined up by January rather than running to post every week. Though I get most of my ideas when I am super busy, so more good food coming up.
I made these scones last week with coconut cream and no oil or butter, and they turned out fabulously. If you keep everything chilled, they turn out flaky and crisp and melt in your mouth. Pumpkin does add extra moisture, so they will soften eventually. These are best served right out of the oven. The glaze is a simple caramel-ish mix of pumpkin, coconut milk and sugar, all amply spiced with pumpkin pie spice.
Simple ingredients and ready within minutes.
More fall baking
- Pumpkin Donuts
- Pumpkin ginger Snaps
- 1 Bowl Pumpkin Bread SF
- Spiced Sweet Potato Doughnuts with Cinnamon sugar SF
- Pumpkin Cream Cheese Muffins
- 1 bowl Banana Apple Bread SF
- Gingerbread Cake SF
- Sweet Potato Crumb Cake. GF SF
Ready to bake
Vegan Pumpkin Scones with Pumpkin Caramel Glaze (Oil-free)
Ingredients
Scones:
- 2 cups flour, ( I use 1 cup whole wheat and 1 cup unbleached white)
- 2 tbsp almond flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/3 cup chopped pecans
- 1/4 cup brown sugar, packed, or use regular fine sugar and add 1 tbsp molasses with the wet ingredients.
- 2 tsp pumpkin pie spice
- 1/2 teaspoon salt
- 3/4 cup cream from full fat coconut milk can, (chill the can for a few hours and scoop the thick white part) + 1 to 2 tbsp as needed
- 1/2 cup pumpkin puree , (chilled, chill for a few hours with the coconut milk)
- 1/2 teaspoon vanilla extract
Spiced Pumpkin Caramel Glaze:
- 1/4 cup pumpkin puree
- 1/2 cup coconut milk, , I use the remaining cream and liquid from the can
- 1/3 cup sugar
- 1/4 tsp salt
- 1/2 tsp pumpkin pie spice
Instructions
- Preheat oven to 435 degrees F. Line a baking sheet. In a large bowl, mix the flour, almond flour, baking powder, baking soda and whisk well. Add the sugar, pecans, salt and spice and mix in.
- Add the chilled coconut cream and cut with a fork to mix in. Add the pumpkin and continue to cut with the fork. The mixture will initially feel very dry and then start to come become fat crumbs and dough like. Add another tbsp of coconut cream if needed. Once there isnt much dry flour left, bring it together with a spatula or your hands quickly and shape into a fat disc, atleast 3/4 inch tall. Slice into 6 to 8 triangles using a pizza cutter.
- Place on baking sheet and bake for 16 to 17 minutes.
- Meanwhile make the glaze: Cook all the ingredients in a small skillet over medium heat until the mixture thickens. Taste adjust flavor, salt. Add a few drops of vanilla extract for a vanilla pumpkin spice glaze. Let it cool for a few minutes before drizzling on the warm scones. Sprinkle chopped pecans on top (optional). Serve warm as is or with some vegan butter. You can also use a simple sugar icing or a maple sugar glaze.
Notes
- Store the freshly baked scones, covered with a towel on the counter for upto 1 day.
- Scones can be refrigerated in a closed container for upto 5 days.
- Scones can be frozen unbaked for upto a month. Remove from the freezer and thaw for 10 mins(while the oven is preheating), then bake. Frozen scones will need 1-2 mins more to bake.
- Baked scones can also be frozen for upto a month. Thaw on the counter for an hour, then reheat in the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I want to make these is there anyway out of using all that sugar both in scones and glaze? Or do I need the volume if I just used stevia? Any suggestion?
Try with stevia
Regarding the 2 cups of regular flour, have you tried the recipe with gluten free flour? If so what is the ratio?
I made these today for a “tea party” with the kids. They were a huge hit! I love that these still have that tender scone texture without the butter/oil. I can’t wait to try your other scone recipes too.
yay! Do leave a rating too!
These are SO GOOD! I only had light coconut milk on hand so I took a chance and used that instead of the cream (same amount). They turned out fine! I guess they are a little more like fluffy bread than a flaky scone, but still delicious and I don’t mind cutting down on the fat. I used coconut sugar in the glaze, and I baked them at 350 for 30 minutes (I’m paranoid about cooking things at such high temperatures). I had to flour the parchment paper and outside of the dough before shaping it as it was a little sticky. I will probably try these again when I have some regular coconut milk. Great recipe!! Perfect for Halloween :p thank you!!
good to know. Thank you !!! Happy Halloween =) 🎃
My scone dough was very very sticky! Too much coconut? Being honest I didn’t chill the coconut or pumpkin puree very long. The flavor was good however!
Did they turn out flaky and tender? The chilling really is an important step and will affect the texture of the dough.
They were fluffy, like a cake. Then got dense when cooled. Lesson learned, follow instructions:)
Can I use spelt flour instead of white flour ?
yes you can in this recipe.
A mix of spelt and all purpose would work better. With all spelt you would need some vegan butter or oil
Can I make this gluten free? I currently use a gf flour blend I make myself and use as all purpose substitute. What do you suggest?
Most gf blends dry out too much, you will need to add some vegan butter or coconut oil
How much Vegan butter or coconut oil do you add if using GF flour?
I really appreciate this different concept for baking scones with coconut cream instead of butter. I followed the recipe precisely but here’s what I’d do differently the next time:
Oven at 425 instead of 435 -might be my oven but the scones were a bit overcooked on the bottom.
Another tablespoon or 2 of the coconut cream for added moisture.
I think I’d use all white flour for lightness-just as a treat.
Thanks for the info Demetra. Yes, all ovens can be different. Sounds like a yummy plan for next. time
I simply can’t wait to try this recipe since I love all of your goodies! Can I freeze it before baking and if so, do I need to fully defrost before baking?
thanks!
Scones can be frozen unbaked for upto a month. Remove from the freezer and thaw for 10 mins(while the oven is preheating), then bake. Frozen scones will need 2 or so mins more to bake.