22.5K
Pumpkin Spice Scones
It is that time of year again, Pumpkin Spice Mania, so I came up with this delicious Plant Based Vegan Scone recipe that just happens to be gluten free and free of refined sugar. These scones are super easy to make and fill your home with the smell of warm fall spices. You can indulge yourself with one of these scones and a nice hot drink and not feel guilty at all.
Our Sponsors
Complement Supplements: our viewers SAVE 15% OFF at checkout with code: PlantBasedEasy
Wellbean: our viewers SAVE $5 OFF at checkout with code: PlantBasedEasy
Herbal Face Food: our viewers SAVE 20% OFF at checkout with code: PlantBasedEasy
Ingredients
Scones
- 2 cups organic rolled oats
- 1 cup almond meal
- 2 tsp baking powder
- 1 ½ tsp pumpkin pie spice
- 2 Tbs flax meal
- 5 medjool dates
- 1 cup pumpkin purèe
- ½ cup almond milk, unsweetened, or plant based milk of your choice
- 1 tsp vanilla
- 1 tsp apple cider vinegar
Frosting
- ½ cup cashews
- ½ cup water
- 4 medjool dates
- 1 tsp vanilla
- lemon, juice
Instructions
- Preheat oven to 300°F.
- Grind the oats into a flour in your blender
- Add the oats flour, almond meal, baking powder, pumpkin pie spice and flax meal to a bowl and mix
- Put the dates, pumpkin purèe, almond milk, vanilla and apple cider vinegar in the blender and blend until smooth
- Pour mixture into the dry mixture and mix
- Pour mixture onto a parchment paper lined cookie sheet
- press into a 1 1/2 inch thick circle
- Cut all the way through with a knife all the way across the middle
- Cut again making it into 4 even pieces
- Make two more cuts dividing each of the four wedges in half
- Bake for 35 minutes
- While scones are baking make the frosting
- Add all frosting ingredients into the blender and blend until smooth
Love this FREE recipe? Help us make more!Become a Supporting Member today!
Nutrition info
Calories: 302kcalCarbohydrates: 43gProtein: 8gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 132mgPotassium: 396mgFiber: 7gSugar: 20gVitamin A: 4807IUVitamin C: 1mgCalcium: 153mgIron: 3mg
27 comments
Do you need to presoak the dates and cashews if you don’t have Vitamix or equivalent blender?
Hi Jill,
I have never done baking, I want to know a bit about it. I was sharing your recipes with my friend and I got confused about baking the scones. I want to make them. Can you please tell me when you baked the pumpkin spice scones, do you give the heat from below or above. I have been making your recipes where baking is not required. But I would love to now after seeing these scones.
Thank you,
Ninni
Hi ninni,
Sorry for the delayed response. I have just a standard oven which I believe heats from the top.
Lol, funny ! I thought the whole time that when baking , the bottom burner is used and broiling is the top burner. Haha !
How much lemon in the frosting? Recipe says one lemon (which can equal 4TBL) and video shows 1/2 lemon, and you say 1-TBL. Please use measurements and not quantities. Thank you.
Hi, I’m just a guest here, but I put a whole small lemon in the frosting and it tastes great. The scones are still in my oven, I hope they turn out because the batter was extremely sticky, so I’ll see when they’re done.
Mine were so sticky as well. There was no scoring them. They are still in the oven. We will see how they turn out. I also used whole lemon and the glaze is great.
How much vanilla? Video says 2 tsp and recipe says 1 tsp. Thank you.
Thank you for letting me know of this discrepancy. I usually just use 1 tsp.
I just made these and I can’t get over how delicious they are!! The icing is a game changer as well! Thank you, Jill!
Hi Jill, I’m making some of these right now for the first time. On your video your batter didn’t look at sticky as mine was. When I tried to slice the round cake like shaped batter much of it stuck to the knife. I put a little bit also in a few cup cake cups just to see if they’ll turn out also. My scone cake is in the oven now! I made the frosting first and it’s very good. If it had tasted awful I wasn’t going to make the scones!
Mine came out of the oven okay. I probably should have baked them a little longer so they would have hopefully turned out a little more “cake-like” but they’re still not bad.
Out of this world delicious. My new favorite breakfast.
Jill I love this recipe. My new favorite for breakfast. I have also switched out apple sauce for the pumpkin and cinnamon for the pumpkin pie spice. Also very delicious!
Just finished a yummy slice of this recipe as our first fall pumpkin treat this year.
My first time to run out of rolled oats, so I halved oats and cassava flour. I also needed to bake a bit longer in my oven, but we’re enjoying this tasty treat.
Thank you.
I’m ready to try these again. The last time I didn’t soak the dates, so this time I will because I believe that will help mine. I’m looking forward to these tasty treats today! 🙂
These were delicious, thanks for another great recipe!
If you had to substitute the almond meal, what would you use? They look delicious…
I would try just using all oat flour.
These were excellent. I would add maple extract instead of vanilla and maybe not as much lemon juice. Or maybe even no lemon juice to make a maple flavored frosting. I really liked how they came apart after baking. Will become one of my favorites.
If I’m not worried about being gluten free, can I sub in 3 cups of whole wheat flour instead of the oat flour and almond meal?
Hi Savannah I have never tried making it with whole wheat flour so I’m not completely sure it will work but it might.
I just put a big spoonful on the parchment covered cookie sheet. Shaped them to look like scone. Turned out perfect. Love this recipe!
I have a different smaller variety of dates. Can you estimate the measurement of 5 medjool dates, by weight or volume?thank you.
It would be about 3/4 of a cup
I made those yesterday. I used 5 dates and they were hardly noticeable it sweetness. Not much taste at all.
Maybe with some more dates it would be better. A pinch of sea salt would also help I think. Today we will try them with some jam on top, that might help.
Hiya Jill,
As always, these are delicious! I wonder if you’ve any thoughts on how to make some English style plain scones? In the ‘old days’ I would have normally used white flour, butter, white sugar, moo milk etc, but I obviously wouldn’t do that anymore. I would LOVE to see your recipe ideas for a good old scone. They would go beautifully with your lemon curd! All the best, Hilly in the U.K. X