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!
- 1 3/4 cup | 220g gluten free all purpose flour blend
- 1 1/4 teaspoon xanthan gum
- 1/2 cup | 100g coconut sugar or light brown sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoon pumpkin spice (or just use more cinnamon if you want), see notes
- 1 teaspoon ground cinnamon
- 1/4 cup | 55 g coconut oil (creamy and somewhat solid - not melted or in a liquid state)
- 1/2 cup | 112 g coconut milk, full fat & from a can
- 1/2 cup pumpkin puree
- course turbinado or cane sugar, optional for sprinkling on top of the scones
- 1/2 cup | 56g sifted powdered sugar
- 1-2 tablespoons | 15-30 ml maple syrup
- 1/2 teaspoon pumpkin spice
- Whisk together the flour, xanthan, sugar, baking powder, salt and pumpkin spice together in a large mixing bowl and combine.
- Add the coconut oil to the flour and use a fork to mix into the flour. Mix until the coconut oil is well combined. Your mixture should be powdery & dry.
- Add the coconut milk and pumpkin to the bowl and stir until a soft dough forms.
- Turn the dough out onto a sheet of lightly floured parchment paper. Mould the dough into a round disk, about 7 inches wide and 1 1/2 -2 inches tall. Cut the dough into 6 wedges.
- Place the dough in the fridge for at least 20 minutes. Don't skip this step - the coconut oil needs to harden up so the scones don't spread too much while baking.
- Preheat the oven to 400°F/200°C. When you're ready to bake transfer the dough to a baking sheet, pull the wedges apart leaving space between each wedge (at least 2 inches). Sprinkle with course sugar if using and bake for 20-22 minutes until the scones have risen and are golden in colour.
- Mix together the powdered sugar and maple syrup in a small bowl until you get a thick glaze. Start with 1 tablespoon of maple and add an additional tablespoon if you need a more fluid glaze. Drizzle the glaze over the top when the scones are still a little warm and enjoy!
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:
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves.