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Pumpkin scones (vegan option)

pumpkin scones

Warm, pumpkin scones are the perfect treat for breakfast or any occasion! Enjoy with a glaze if you want a little more sweetness. I love scones! They are like biscuits only Better because they can come in so many different flavors!

I like my scones with a little butter (vegan butter) and sometimes I like to have a little nut butter on mine.


Sweet potato scones. Substitute the pumpkin purée for 1/2 a cup of sweet potato purée.
Butternut squash scones. Substitute the pumpkin purée for 1/2 a cup of butternut squash purée. Acorn, winter, summer, or spaghetti squash purée will work as well.

Try these other recipes:

Banana cinnamon scones

Pumpkin pie pudding

Vegan pumpkin bread

Pumpkin. I used canned pumpkin in these scones but homemade pumpkin will work just leave out 1-2 tbsp of the dairy free milk.
Oats. I add oats to my scones for extra protein and a healthier take on scones.
Sugar. For best flavor use organic cane sugar.
Ginger, cinnamon, nutmeg & cloves. Warm fall spices are a vital addition to pumpkin based foods.
Butter. Vegan or non-vegan butter will work for this recipe.

Pumpkin scones

Gluten free option. Use a good gluten free baking flour and these scones should come out fine. Note* I have not tested these as gluten free yet. If you make a gluten free version let me know*
Vegan. To keep these scones vegan use vegan butter.
Dairy free. These scones will be dairy free as long as you use vegan butter.

pumpkin scones

• ingredients
• category:American/French

• makes: 8 scones

• 1/2 cup of pumpkin purée.
• 1 1/2 cups of all purpose flour.
• 1/2 cup of oats.
• 1/2 cup of cane sugar.
• 1 tbsp baking powder.
• pinch of sea salt.
• 2 tsp cinnamon.
• 1/4 tsp ground ginger + 1 pinch.
• 1/8 tsp ground cloves.
• 1/4 tsp nutmeg.
• 1 stick (1/2 cup) of vegan or non-vegan butter cold and cubed.
• 3 tbsp dairy free milk.
• t tbsp chia seeds.
• 2 tbsp water.


preheat the oven to 425•f

make the chia egg by combining the chia seeds and water. Let sit for 10 minutes or more.
mix all the ingredients except the chia egg together in an electric mixer. Add the chia egg and continue to mix.
flour a clean, flat surface and shape the dough into a chubby flat circle. Cut like you would a pizza into 8 pieces.
grease a baking sheet or baking dish and even space out the scones.

After baking

bake at 425•f for 10-15 minutes.

let cool and glaze if desired.

pumpkin scones


Published by Healthy little vegan

Lilee is a self taught cook who loves making vegan food with a healthy twist. She can be found cooking up recipes with her rabbits in Florida.

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