Get in the the fall spirit with these easy, one bowl Gluten Free Vegan Pumpkin Scones with a simple maple glaze. Enjoy with a cup of coffee on a cool autumn day!
Tis the season for all things Pumpkin, spice, and everything nice!
Fortunately these gluten free pumpkin scones include all of thee above so we’re off to a good and tasty start. Let’s do this!
How to Make: Gluten Free Vegan Pumpkin Scones
Based off of my gf/vegan blueberry scones I shared a while back – these pumpkin scones are super easy to make and can be prepped all in one bowl.
Start out by mixing together the dry ingredients: flour, baking powder and spices. This recipe does call for pumpkin spice, but if you don’t have any on hand feel free to use cinnamon. You can never go wrong with cinnamon. Whisk together the flours until combined and then move on to the coconut oil. Your coconut oil should be soft but not melted. Mix into the dough until you have a sandy kind of mixture.
Finally just stir in your coconut milk and pumpkin puree. I personally find that full fat coconut milk works best here. The extra fat makes for softer scones. Mix it all up until a soft dough forms. Transfer the dough onto a large piece of baking parchment and gently form into a round disc, about 7 inches wide and 1 1/2 inches tall. Carefully cut the dough into six equal wedges. Place the wedges in the fridge to for about 20 minutes while you heat up the oven. It’s important to chill the dough before baking so that the coconut oil has a chance to harden up before baking otherwise the scones will spread too much.
When you’re ready, place in the oven and bake for about 20 minutes. While those are baking whip up your maple glaze. Drizzle the glaze over the top and that’s is!
Don’t forget to #asaucykitchen on instagram if you these Gluten Free Vegan Pumpkin Scones! I love seeing what you make! You can also post your pictures to my facebook page!
These are best enjoyed fresh the day you make them. If you have any leftovers I recommend warming them up in the microwave or on a low heat in the oven before eating them and they'll be good as new! Quick DIY Pumpkin Spice Blend:
Serving Size: scone
Amount Per Serving:Calories: 345 Saturated Fat: 12g Sodium: 147mg Carbohydrates: 54g Fiber: 5g Sugar: 23g Protein: 4g
These are best enjoyed fresh the day you make them. If you have any leftovers I recommend warming them up in the microwave or on a low heat in the oven before eating them and they'll be good as new!
Quick DIY Pumpkin Spice Blend: