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Pumpkin Scone

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


  • 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


  • 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!
Keyword Gluten Free, Vegan