This Vegan and Gluten Free Pumpkin Scone is nutty, sticky, moist and it’s just perfect for the fall season.

pump scone
Pumpkin Scone with Almond Flour
Pumpkin Scone with Gluten Free Flour

WHAT’S IN THESE PUMPKIN SCONE?

Since it’s Thanksgiving, I thought what’s a better way to celebrate other than to share these super delicious vegan and gluten free pumpkin scones! (I have made two versions, one with almond flour and one with gluten free flour as you can see in the pictures above).

The differences between these two version is very different in taste and texture. The ones made with almond flour tastes nuttier, has a sticky texture like macaron, LESS dry and uses WAY more flour than gluten free flour. And the ones made with gluten free flour only resembles scones more and is more fry and bready for sure! I encourage you to try both and see which version you like!

Here are the ingredients you’ll need!

Almond flour OR Gluten Free Flour

Brown sugar

Vegan butter

Pumpkin puree (Homemade recipe can be found HERE)

Oat milk

Apple sauce

Vanilla extract

Baking powder/baking soda/ salt

Before we start making these scones, let’s learn about the ingredients in this recipe and just how it can effect our body from both beneficial and “things to watch out for” point of view.

DISCLAIMER ALERT! All of my posts are not intended to treat or override the decision to see your personal doctor or physician. I strongly advise everyone to discuss any serious condition or to your medical health provider. Everything I say and write are all based on personal experience and through reading materials provided by medical professionals. I believe everyone’s body is unique and there’s no one miracle diet or medicine for everyone! I am here only to provide and share knowledge I have learned from the general holistic wellness point of view. All of the information and recipes that I am providing are safe for majority of people. All of the information listed can be found through the reference

BENEFITS:

Pumpkin Puree:

  • High in antioxidants.
  • Regulates blood sugar.
  • Promotes weight loss.

Apple Sauce:

  • High in antioxidants.
  • Reduces chance of developing diabetes.

THINGS TO KNOW:

  • Its a great breakfast, snack, dessert choice for a little energy and mood lift, however it still contains brown sugar, so It’s best to consume in moderation!

References:

Raman, Ryan M. “9 Impressive Health Benefits of Pumpkin.” Healthline, 28 Aug. 2018, http://www.healthline.com/nutrition/pumpkin.

Castillo, Matty. “The Properties and Benefits Associated with Pumpkin.” Wellnessbeam, 31 Aug. 2021, wellnessbeam.org/the-properties-and-benefits-associated-with-pumpkin.

Rating: 5 out of 5.

Pumpkin Scone

This Vegan and Gluten Free Pumpkin Scone is nutty, sticky, moist and it's just perfect for the fall season.
Course Dessert, Snack
Cuisine American, British
Keyword Gluten Free, Vegan
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 8 Scone
Author Yu-Hua Golnick

Ingredients

  • 4 cup almond flour or 2 cup gluten free flour may need to add more almond flour 1/4 cup at a time.
  • cup brown sugar
  • 2 tsp pumpkin spice
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 1 stick vegan butter
  • ½ cup pumpkin puree
  • 2 tbsp oat milk
  • ¼ cup apple sauce
  • 1 tbsp vanilla extract

Instructions

  • Preheat oven to 400°F and line a baking pan with parchment paper.
  • In a clean bowl, combine almond flour with brown sugar, pumpkin spice, baking powder, baking soda, and salt together and mix well.
  • Add in cold cubed butter and chop with pastry cutter or crumble with hands until crumbly. Add in pumpkin puree, almond milk, apple sauce and vanilla and mix well.
  • If the batter is too wet, add in more almond flour or gluten free flour ¼ at a time until a firm dough forms.
  • Form into a ball and cut into 8 pieces like a pizza pie and bake in oven for 45-50 minutes or until golden brown. Serve warm or cold with a cup of coffee!

Have you tried out this recipe? If so, feel free to tag me @brainbeautybody for a chance to get featured. I also would love it if you comment below and let me know if you have made any substitutions and how it turned out for you!

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