Pumpkin Spice Scones

by Jill Dalton

Pumpkin Spice Scones

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.
5 from 2 votes
Servings 8 people
Prep 13 minutes
Cook 35 minutes
Total 48 minutes

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  • 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
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Nutrition info

Calories: 302kcalCarbohydrates: 43gProtein: 8gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 132mgPotassium: 396mgFiber: 7gSugar: 20gVitamin A: 4807IUVitamin C: 1mgCalcium: 153mgIron: 3mg

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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?

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,

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.

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 !

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.

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.

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.

vm October 22, 2019 - 6:48 am

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

Jill Dalton November 6, 2019 - 4:01 pm

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

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!

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!

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.

Cindt November 3, 2019 - 8:48 pm

Out of this world delicious. My new favorite breakfast.

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!

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.

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! 🙂

Rebecca November 26, 2019 - 11:06 am

These were delicious, thanks for another great recipe!

Paula January 6, 2020 - 12:34 am

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

Jill Dalton January 11, 2020 - 10:50 am

I would try just using all oat flour.

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.

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?

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.

Jean Howey October 17, 2021 - 2:31 pm

I just put a big spoonful on the parchment covered cookie sheet. Shaped them to look like scone. Turned out perfect. Love this recipe!

Maria K November 4, 2021 - 12:26 am

I have a different smaller variety of dates. Can you estimate the measurement of 5 medjool dates, by weight or volume?thank you.

Jill Dalton November 9, 2021 - 10:01 am

It would be about 3/4 of a cup

Ingrid November 15, 2021 - 6:52 am

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.

Karen Hill August 6, 2022 - 5:40 pm

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


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