Vegan, Gluten-Free, Dairy-Free
It’s pumpkin season!!
I’m a huge fan of pumpkin but I try not to overdo it all year long so that it feels extra special in the Fall and Winter months.
But there’s nothing holding me back now. So prepare yourself for an onslaught of pumpkin recipes.
First up, pumpkin scones. But pumpkin scones that most of my friends and family can enjoy! No gluten. No dairy. And vegan, thanks to a flax egg.
(Disclaimer: This post contains affiliate links. I may earn a small commission if you make a purchase, but you will not be charged a penny extra! And mama, I never recommend products I don’t love or believe in. I so appreciate your support)
So, last year for one of my dearest friend’s birthday, I baked scones and brought them over to her for a special brunch.
After 8 years of friendship, I learned something new about her. She doesn’t like scones. Somehow, in all of our conversations and coffee dates, scones never came up.
But not only does she not really like scones, the scones I brought tasted TERRIBLE.
I added at least twice as much baking soda as I should have. It was partly because I had accidentally put baking soda in my gluten-free blend (I buy the maority of my baking supplies in bulk, so it all comes in similar looking bags that may or may not have been correctly labelled by myself). I thought I scooped it all out, but I hadn’t. So I added more to the scones because I wasn’t sure how much was in the flour blend (which was, as it turns out, a lot).
They. Were. Gross.
Happy birthday, dear friend! Hope you like your awful treat that you hate to begin with!
But these pumpkin scones taste amazing. Unless you add too much baking soda. Don’t do that.
I really couldn’t believe that these turned out so well without butter. I’ve never made them with coconut oil before now, but it worked!
The flavors are delicious, and just right for the cozy season we’re in.
I will warn you, I love my spices on the spicier side, so if you’re NOT a fan of strong flavors, you can half the spices in the recipe.
My favorite way to eat these is with a cup of coffee with a sprinkle of cinnamon in it.
Cozy, cozy, cozy.
Writing this totally makes me want to eat another one with a cup of coffee.
But they’re already gone.
- 1 flax egg (if not vegan, feel free to use one regular egg)-1 T ground flaxseed, 2 ½ T water, stirred together and left to set for 5 minutes
- 2 cups Mel's Gluten-Free Flour Blend or one similar like this one
- 1/4 cup coconut sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- ¼ tsp cloves
- 5 T refined coconut oil, solid
- ½ cup pumpkin puree
- 1 T cashew milk (or milk of choice)
- ½ cup powdered sugar
- ½ tsp cinnamon
- ½ tsp vanilla
- Up to 1 T cashew milk (or milk of choice)
- Preheat the oven to 375 degrees F
- In the bowl of a mixer, combine flour, coconut sugar, baking soda, salt, and spices
- Add in the coconut oil in spoonfuls, and mix on low until the mixture is crumbly
- Mix in pumpkin and flax egg, being careful not to overmix
- Add in the T of milk slowly, as needed. You may not need all of it!
- Once the dough forms a ball, plop it out onto a floured surface (brown rice, gf flour, or tapioca all work well). Sprinkle the top of the dough with a little more flour and roll it out into a 1 ½ inch disk.
- Cut the disk into 8 even pieces like a pizza (I even use a pizza cutter, but use whatever you want!)
- Bake on a cookie sheet for 14-16 minutes. The scones should brown slightly on edges and bounce back when they’re done if you press the centers a bit. The coconut sugar makes them a bit darker, so it can be hard to tell just by color
- Allow scones to completely cool before icing. The icing dries out quickly, so make it just before you’re ready to ice your pumpkin scones
- Add powdered sugar to a bowl and stir in the cinnamon
- Pour in the vanilla and then slowly add in the milk of choice. Add it little by little until you have a glue-like consistency. You may not need the full tablespoon
- Drizzle icing over scones, or slather completely over the tops
- I like to leave them out overnight so that the icing hardens and the scones dry out a bit more (I like them that way, but if you like more of a moist scone, don’t leave them out)
- Try not to eat them all in one sitting. By yourself. Or do it. Whatever. Enjoy!
What’s your favorite way to eat pumpkin?