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 (250 g) flour ( I use 1 cup whole wheat and 1 cup unbleached white)
- 2 tbsp almond flour
- 2 tsp baking powder
- 1/4 tsp (0.25 tsp) baking soda
- 1/3 cup (49.5 g) chopped pecans
- 1/4 cup (55 g) 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 (0.5 teaspoon) salt
- 3/4 cup (169.5 ml) 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 (4.32 oz) pumpkin puree (chilled, chill for a few hours with the coconut milk)
- 1/2 teaspoon (0.5 teaspoon) vanilla extract
Spiced Pumpkin Caramel Glaze:
- 1/4 cup (2.16 oz) pumpkin puree
- 1/2 cup (113 ml) coconut milk , I use the remaining cream and liquid from the can
- 1/3 cup (66.67 g) sugar
- 1/4 tsp (0.25 tsp) salt
- 1/2 tsp (0.5 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
SUE says
December 1, 2017 at 5:36 amRicha, love the ingredients and am impressed the texture looks so scone-like.
Can’t wait to make these 😊
Linda says
December 1, 2017 at 6:55 amThese look delicious. I’d like to make them today! And suitable sub for the almond flour, in case I can’t find any locally? I don’t know if the Vitamix will pulverized them into flour.
Richa says
December 1, 2017 at 10:17 amVitamix will. Add a tbsp of flour with a cup of almonds and pulse. You can use almond meal as well. they add a bit of texture. You can also pulse the pecans and use the pecan meal.
Linda says
December 1, 2017 at 6:56 amMeant to say “Any” not “And.”
Molly Nolan says
December 1, 2017 at 9:36 pmWhat would you advise instead of coconut milk? Allergic. Do not like the taste either so will not miss it in the flavor profile. Thoughts?
Thanks
Richa says
December 1, 2017 at 11:14 pmyou can use the usual method of chilled vegan butter and some non dairy milk.
Kelley says
December 2, 2017 at 7:43 amWhat if I can’t eat nuts? Can you sub the almond flour?
Richa says
December 2, 2017 at 10:50 amuse more regular flour
Pam in Sacramento says
December 2, 2017 at 3:12 pmThese are excellent! I needed to make gluten free, so I used 1 cup of Trader Joe’s GF flour and 1 cup Jovial #4 whole grain GF flour. I needed to bake them 3 or 4 minutes longer. Turned out perfect!!!! Tender, flavorful. Thank you for an awesome recipe, Richa. I so much appreciate all that you do.
Pam in Sacramento says
December 2, 2017 at 6:17 pmThese are excellent!!! Needed to make them gluten free, so I subbed 1 cup of Trader Joe’s GF flour and 1 cup Jovial #4 whole grain GF flour for the wheat flours. Worked great. Not quite as flakey as with wheat, but a nice tender crumb. Thank you for another great recipe, Richa. I am grateful for all the work you put into your blog and recipes.
Richa says
December 2, 2017 at 6:34 pmThats great! I havent tried theses blends and looks like i must!
Vonita says
December 8, 2017 at 8:05 amWOW! I made these gluten free and nut free for the office (so everyone can have them) and they were a HIT! Thank you Richa for all these wonderful recipes. 🙂
Richa says
December 8, 2017 at 10:46 amthats awesome!! What did you use for the gluten-free flour?
Cassie Autumn Tran says
December 10, 2017 at 9:09 pmThese pumpkin scones look wonderful! Have you tried making these scones with only whole wheat flour? If so, how did they turn out?
Marcella says
November 21, 2018 at 7:29 pmMade these. They are decadent and glorious and rich. Made GF with 1 cup of King Arthur GF flour blend, 1/2 cup oat flour, and 1/2 cup coconut flour. Then because almonds give me migraines, I used 2 TBSP of pecan ‘flour’ (it’s more of a meal). Kept everything else the same. The finished product is tender. They aren’t crumbly and they aren’t hockey pucks (some of my attempts at conversion end up a tad dense.) Lovely with a cup of tea.
Richa says
November 21, 2018 at 9:46 pmawesome!
Vonita Knuckles says
October 2, 2019 at 4:18 amI 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?
Richa says
October 2, 2019 at 10:59 amthanks!
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.
Demetra Conklin says
May 17, 2020 at 9:11 amI 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.
Vegan Richa Support says
May 21, 2020 at 7:32 pmThanks for the info Demetra. Yes, all ovens can be different. Sounds like a yummy plan for next. time