Pumpkin Spice Scones

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 13

Cook Time: 35

Servings: people

Calories: 302kcal

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.

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Equipment

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

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Nutrition