By Here comes a big batch of Vegan Pumpkin Scones hot out of the oven! They are made with oats, walnuts and sweetened naturally with pure maple syrup.
I originally shared these Vegan Pumpkin Scones on October 3rd, 2014. I have updated the images and text to share it with you again today.
Table of contents
Why Try This Recipe For Vegan Pumpkin SconesKey Ingredients For This RecipeStep-by-Step Instructions to Make This Vegan Pumpkin SconeFAQs and Expert TipsAdditional Pumpkin Recipes to Try
Why Try This Recipe For Vegan Pumpkin Scones
Grab your PSL from Starbucks, a bowl and whisk, and let’s get ready for PUMPKIN season! These Vegan Pumpkin Scones are the perfect way to celebrate the flavor of fall and they will give you all the cozy feels!
This recipe came from Kathy Hester’s beautiful cookbook of vegan oat recipes, OATrageous Oatmeals. All of the recipes are vegan. Though on first glance, I don’t think that’s what you would notice about it. Some are gluten-free or have gluten-free alternatives and some are even oil free. (These scones are in fact oil free.) I think the first thing you’d notice is the variety of recipes in this book. She goes way beyond the bowl here.
I picked out these scones, since I had never done a scone recipe for the blog, and have been in a real mood for baking recently. To be honest, when I read through the recipe, I was a little worried that these would be too dry without any added oil or butter.
I was happily surprised that the oats and pumpkin kept them very nice and moist. They are soft, moist and lightly flaky. I loved that they were sweetened with maple and had an extra crunch from the walnuts. And the best part? They come in at less than 200 calories a piece! (Much better than the Starbucks Pumpkin Scones.)
All in all, they’re a delicious scones recipe to make for a weekend brunch or any slow morning. Your kids, guests, and everyone else around you will definitely enjoy them.
Key Ingredients For This Recipe
Whole wheat flour
You can use either whole wheat flour, whole-wheat pastry flour or a gluten-free baking mix for these vegan pumpkin scones.
Rolled oats
Use any rolled oats you’d like. If you’re gluten-free just make sure to get oats that are labeled ‘gluten free’.
Pumpkin puree
For efficiency purposes, I often buy canned pumpkin puree for my pumpkin recipes. However, if you’re not rushed you can always try making your own pumpkin puree.
Maple & Maple Sugar
You’ll need some form of maple in two parts of this recipe. You’ll need to use either maple sugar or brown sugar to sweeten the scones, then you’ll need maple syrup to make the glaze.
Granulated maple sugar is available at health food stores, whole foods and online. My sister in law makes and sells maple sugar through her website. If you cannot find it, use brown sugar instead.
Ground Flax Seed
Instead of egg, Kathy uses a “flax egg” instead. This is a combination of ground flax meal mixed with warm water. The combination will have to sit to “gel” for several minutes.
Step-by-Step Instructions to Make This Vegan Pumpkin Scone
Step 1: Preheat oven
Preheat the oven to 350 degrees and oil a large cookie sheet (*or line with parchment to make oil-free).
Step 2: Mix dry ingredients
Mix the dry ingredients in a large mixing bowl well. Mix the wet ingredients in a smaller bowl.
Step 3: Add wet ingredients & walnuts
Right before baking, add the wet ingredients into the dry ones and mix until just combined, then gently mix in the finely chopped walnuts. Try not to overmix as this will make the scones too dense.
Step 4: Shape scones
Scoop out the batter to the middle of your prepared cookie sheet and pat it into a big circle about 3/4-inch thick. Using a chef ’s knife, score into 12 triangles by cutting halfway through the dough.
Step 5: Bake scones
Bake for 25 to 30 minutes until golden brown.
Step 6: Make glaze & drizzle over scones
Place confectioner’s sugar in a small bowl. Make glaze by whisking a few drops of maple syrup into the confectioners’ sugar. Add more as necessary to achieve desired texture. Drizzle over the scones.
FAQs and Expert Tips
This is what we call a flax egg. It’s not an egg at all, but it’s supposed to mimic an egg in vegan baking. When you combine ground flax seeds and water it forms a thick paste that acts as a binder for the rest of the ingredients.
I stand by King Arthurs gluten-free mix, but Cup 4 Cup is also great. You can swap regular flour for them in a 1:1 ratio.
To keep them nice and moist, store them in an airtight container at room temperature, or cover tightly with foil or plastic wrap. This way they’ll stay good for at least 1 to 2 days.
Additional Pumpkin Recipes to Try
You really can’t go wrong with this Healthy Chocolate Chip Pumpkin Bread. It’s a must! Pumpkin Streusel Bread is another great baking recipe. For savory recipes try this Vegan Pumpkin Soup, Thai Curry Pumpkin Soup and this Brown Rice Pumpkin Risotto is for you.These pumpkin pie varieties are awesome: Chocolate Swirl Pumpkin Pie and Maple Bourbon Pumpkin Pie.
Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter where I share weeknight meal plans delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie
Vegan Pumpkin Scones {Oil-Free}
Author: Katie Webster
Total Time: 1 hour
Yield: 10 servings
Description
Adapted from Butternut Squash Maple Walnut Scones
Recipe from OATrageous Oatmeals by Kathy Hester
These scones are only slightly sweet so they are just as great with a soup or salad as they are as a delicious breakfast.
Ingredients
Dry Ingredients:
1 1/2 cups (198 g) whole wheat flour or whole-wheat pastry flour or gluten-free baking mix
3/4 cup (72 g) rolled oats
1/4 cup (60 g) granulated maple sugar or brown sugar
1 tablespoon (15 g) baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
Wet Ingredients:
1/2 cup (123 g) pumpkin puree
2 tablespoons (14 g) ground flax-seed mixed with 4 tablespoons (60 ml) warm water
1/4 cup (60 ml) almond or oat milk
1/4 cup (60 ml) pure maple syrup, dark or amber
1 teaspoon maple extract, optional
1/2 cup (55 g) finely chopped walnuts
Glaze
1/4 cup confectioner’s sugar
5 to 6 teaspoons maple syrup
Instructions
Preheat the oven to 350 degrees and oil a large cookie sheet (*or line with parchment to make oil-free).
Mix the dry ingredients in a large mixing bowl well. Mix the wet ingredients in a smaller bowl.
Right before baking, add the wet ingredients into the dry ones and mix until thoroughly combined, then mix in the walnuts.
Scoop out the batter to the middle of your prepared cookie sheet and pat it into a big circle about 3/4-inch thick. Using a chef ’s knife, score into 12 triangles by cutting halfway through the dough.
Bake for 25 to 30 minutes until golden brown. Let cool 20 minutes, then cut into individual scones.
Place confectioner’s sugar in a small bowl. Make glaze by whisking a few drops of maple syrup into the confectioners’ sugar. Add more as necessary to achieve desired texture. Drizzle over the cooled scones.
Notes
Cooking Tip:
The flax-water mixture is what we call a flax-egg. It’s not an egg at all, but it’s supposed to mimic an egg in vegan baking. When you combine ground flax seeds and water it forms a thick paste that acts as a binder for the rest of the ingredients.
Prep Time: 15 minutesCook Time: 25 minutesCategory: BreakfastMethod: BakingCuisine: American
Nutrition
Serving Size: 1 scone
Calories: 162
Sugar: 10 g
Sodium: 120 mg
Fat: 3 g
Saturated Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 3 g
Keywords: vegan pumpkin scones,pumpkin scones without oil,oil free vegan scones,pumpkin oat scones,pumpin walnut scones
