Pumpkin Spice Scones

by Jill Dalton

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.

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… Desserts Pumpkin Spice Scones European Print Recipe
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.3/5
( 52 voted )

Ingredients

Scones
2 cups oats
1 cup almond meal
2 tsp baking powder
1 1/2 tsp pumpkin pie spice
2 Tbs flax meal
5 medjool dates
1 cup pumpkin purèe
1/2 cup unsweetened almond milk ( or plant based milk of your choice )
1 tsp vanilla
1 tsp apple cider vinegar

Frosting
1/2 cup raw, unsalted cashews
1/2 cup water
4 medjool dates
1 tsp vanilla
juice of one lemon

Instructions

  1. Preheat oven to 300°
  2. Grind the oats into a flour in your blender
  3. Add the oats flour, almond meal, baking powder, pumpkin pie spice and flax meal to a bowl and mix
  4. Put the dates, pumpkin purèe, almond milk, vanilla and apple cider vinegar in the blender and blend until smooth
  5. Pour mixture into the dry mixture and mix
  6. Pour mixture onto a parchment paper lined cookie sheet
  7. press into a 1 1/2  inch thick circle
  8. Cut all the way through with a knife all the way across the middle
  9. Cut again making it into 4 even pieces
  10. Make two more cuts dividing each of the four wedges in half
  11. Bake for 35 minutes
  12. While scones are baking make the frosting
  13. Add all frosting ingredients into the blender and blend until smooth

You may also like

22 comments

Sharon October 21, 2019 - 11:00 am

Do you need to presoak the dates and cashews if you don’t have Vitamix or equivalent blender?

Reply
Ninni Mattoo October 21, 2019 - 10:21 pm

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

Reply
Jill Dalton November 6, 2019 - 3:58 pm

Hi ninni,
Sorry for the delayed response. I have just a standard oven which I believe heats from the top.

Reply
Raymond Brown January 15, 2020 - 4:56 pm

Lol, funny ! I thought the whole time that when baking , the bottom burner is used and broiling is the top burner. Haha !

Reply
vm October 22, 2019 - 6:33 am

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.

Reply
karenspeaksblessings October 27, 2019 - 8:36 pm

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.

Reply
Amanda February 10, 2020 - 1:25 pm

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.

Reply
vm October 22, 2019 - 6:48 am

How much vanilla? Video says 2 tsp and recipe says 1 tsp. Thank you.

Reply
Jill Dalton November 6, 2019 - 4:01 pm

Thank you for letting me know of this discrepancy. I usually just use 1 tsp.

Reply
Jules October 26, 2019 - 6:07 pm

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!

Reply
karenspeaksblessings October 27, 2019 - 8:40 pm

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!

Reply
karenspeaksblessings October 28, 2019 - 12:28 am

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.

Reply
Cindt November 3, 2019 - 8:48 pm

Out of this world delicious. My new favorite breakfast.

Reply
Cindy November 6, 2019 - 9:37 pm

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!

Reply
Elaine November 8, 2019 - 2:15 pm

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.

Reply
karenspeaksblessings November 15, 2019 - 12:30 pm

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! 🙂

Reply
Rebecca November 26, 2019 - 11:06 am

These were delicious, thanks for another great recipe!

Reply
Paula January 6, 2020 - 12:34 am

If you had to substitute the almond meal, what would you use? They look delicious…

Reply
Jill Dalton January 11, 2020 - 10:50 am

I would try just using all oat flour.

Reply
Bill Graybill April 17, 2020 - 10:31 pm

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.

Reply
Savannah June 10, 2020 - 10:45 pm

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?

Reply
Jill Dalton June 11, 2020 - 6:20 pm

Hi Savannah I have never tried making it with whole wheat flour so I’m not completely sure it will work but it might.

Reply

Share your thoughts

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: