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    Recipes » Recipes » Baking & Desserts

    Gluten-Free Vegan Pumpkin Scones

    Last updated - July 11, 2021; Published - November 11, 2019 By Rhian Williams 8 Comments

    Jump to Recipe Print Recipe
    Three triangular pumpkin scones drizzled with white icing on a marble background

    These Gluten-Free Vegan Pumpkin Scones are moist and fluffy, fragrantly spiced and perfectly rich. They're great for dessert, breakfast or a snack and perfect for Thanksgiving and Christmas! 

    Three triangular pumpkin scones drizzled with white icing on a marble background

    Why you'll love these Gluten-Free Vegan Pumpkin Scones:

    • they're undetectably vegan and gluten-free
    • they're seriously moist
    • they're perfectly spiced
    • they're rich and "buttery"
    • they're refined sugar free
    • they're easily customisable
    • they're easy to make
    • they come together in one bowl!

    What is the difference between American and British scones?

    These Pumpkin Scones are American scones, which are quite different from British scones. Differences between American and British scones:

    1. The shape: American scones are triangular, British scones are circular
    2. The way they’re baked: American scones are made by making a round shape with the dough and cutting before baking, whereas British scones are made by cutting out individual circles from the dough
    3. The way they’re eaten: British scones are sliced in half and eaten with clotted cream and strawberry jam whereas American scones are often covered with a glaze and eaten whole

    How to make these Gluten-Free Vegan Pumpkin Scones

    Scroll down to the bottom of the page for the full recipe.

    • Mix together all the ingredients for the dough in a glass mixing bowl.

    Tip: Add the plant-based milk a bit at a time to ensure you don’t add too much - the dough should be soft, but firm enough to mould easily.

    Raw pumpkin scone dough in a glass mixing bowl
    • Line a rectangular baking tray with greased baking paper.
    • Use your hands to shape the dough into a slightly circular shape about 2 cm (1 inch) thick.

    Tip: You can use a rolling pin, but I like to avoid floured surfaces and all the faff that comes along with that, so I prefer to just use my hands as it’s easier. You can use a floured rolling pin if you like, but there’s no need to use a floured surface as the baking paper works to stop the dough from sticking. 

    A circle of pumpkin scone dough in a baking tray
    • Once you’ve got that circular shape, just use a knife to carve lines into the surface of the dough - it's kind of like cutting a pizza, but don't cut it all the way through to the bottom!
    A circle of pumpkin scone dough in a baking tray cut into eight
    • Bake in the oven for 15-20 minutes until browned and an inserted skewer comes out clean.
    A circle of pumpkin scones in a baking tray cut into eight
    • Leave to cool on a cooling rack before cutting up properly.

    Tips for making the glaze:

    • Mix together the coconut oil and the maple syrup - if coconut oil is solid then use a small whisk to combine.
    • If the mixture is quite liquidy, I’d recommend placing in the fridge for a bit for it to firm up slightly.
    • Make sure the scones have cooled completely before drizzling over the glaze (if you want it to look nice), otherwise hot scones will melt the glaze.

    How long do these Gluten-Free Vegan Pumpkin Scones keep for?

    These Pumpkin Scones do taste best when fresh, but keep covered in the fridge for up to a few days - they're delicious reheated in an oven toaster!

    Substitutions you can make to this recipe:

    • you can use any type of oil: coconut oil, olive oil or vegetable oil
    • you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc
    • you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc
    • you can replace the ground almonds (almond meal) with ground walnuts or ground sunflower seeds
    • you can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free
    • for a nut-free version: use ground sunflower seeds instead of ground almonds and a nut-free plant-based milk
    • you can use shop-bought pumpkin purée or make your own
    • you can replace the pumpkin purée with sweet potato purée
    • you can sprinkle over coconut sugar before baking
    • you can sprinkle over chopped pecan nuts before baking
    • you can add dried cranberries to the dough.
    Three triangular pumpkin scones drizzled with white icing on a marble background

    More vegan pumpkin recipes:

    • Pumpkin Sugar Cookies
    • Chocolate Pumpkin Bread
    • No-Bake Pumpkin Pie
    • Pumpkin Brownies
    • Pumpkin Muffins
    • Pumpkin Cake

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    A triangular pumpkin scone drizzled with white icing on a marble background

    Gluten-Free Vegan Pumpkin Scones

    These Gluten-Free Vegan Pumpkin Scones are moist and fluffy, fragrantly spiced and perfectly rich. They're great for dessert, breakfast or a snack and perfect for Thanksgiving and Christmas! 
    4.80 from 5 votes
    Print Pin Rate
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Keyword: gluten-free vegan scones, pumpkin scones, vegan thanksgiving recipe
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 8 scones
    Calories: 295kcal
    Author: Rhian Williams

    Ingredients

    • 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
    • 8 tablespoons maple syrup (or sub any other sweetener)
    • 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
    • 1 teaspoon vanilla extract
    • Pinch salt
    • 225 g (1 cup) pumpkin purée (store-bought or make your own)
    • 150 g (1 ¼ cup) ground almonds (almond meal) *
    • 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
    • 4 teaspoons baking powder (ensure gluten-free if necessary)
    • ¼ teaspoon bicarbonate of soda (baking soda)
    • 2 teaspoons pumpkin pie spice to taste (or sub a mixture of cinnamon, nutmeg, cloves and ground ginger)
    • 30 ml (⅛ cup) unsweetened almond milk (or any other plant-based milk)

    For the glaze (optional):

    • 2 teaspoons coconut oil
    • 6 teaspoons maple syrup (or sub any other sweetener)

    Instructions

    • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
    • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
    • Once melted, add the maple syrup to the same bowl along with the vinegar, vanilla, salt, pumpkin purée and ground almonds
    • Sift in the flour, baking powder, bicarbonate of soda and pumpkin pie spice
    • Mix well until a dough forms, adding the milk a little bit at a time to ensure you don’t add too much - it should be soft, but firm enough to mould easily. You can add a tiny splash more milk if it’s looking too dry
    • Line a baking tray with greased baking paper
    • Use your hands to shape the dough into a slightly circular shape about 2 cm (1 inch) thick - you can also use a floured rolling pin for this, but I prefer to do it with my hands because it’s easier. There’s no need to use a floured surface as the baking paper works to stop the dough from sticking
    • Keeping the dough in that shape, use a knife to carve the surface of the dough into eight - cut in half first, then each half into half, and each quarter into half again until you end up with eight even triangles. It's a bit like cutting up a pizza, but make sure not to cut all the way down through the dough
    • Bake in the oven for 15-20 minutes until browned and an inserted skewer comes out clean
    • Leave to cool on a wire rack before cutting up properly

    For the glaze:

    • Mix together the coconut oil and the maple syrup - if coconut oil is solid then use a small whisk to combine
    • If the mixture is quite liquidy, I’d recommend placing in the fridge for a bit for it to firm up slightly
    • Make sure the scones have cooled completely before drizzling over the glaze (if you want it to look nice), otherwise hot scones will melt the glaze
    • Tastes best when fresh, but keeps covered in the fridge for up to a few days - delicious reheated in an oven toaster!

    Notes

    *You can alternatively use almond flour
    • You can replace the pumpkin purée with sweet potato purée.
    • You can sprinkle over coconut sugar before baking.
    • You can sprinkle over chopped pecan nuts before baking.
    • You can add dried cranberries to the dough.
    Nutrition Facts
    Gluten-Free Vegan Pumpkin Scones
    Amount Per Serving
    Calories 295 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 7g35%
    Sodium 44mg2%
    Potassium 305mg9%
    Carbohydrates 33g11%
    Fiber 5g20%
    Sugar 14g16%
    Protein 6g12%
    Vitamin A 4377IU88%
    Vitamin C 1mg1%
    Calcium 174mg17%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Baking & Dessert Recipes

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    • 35 Vegan Thanksgiving Dessert Recipes (Gluten-Free)
    • Vegan Baked Pumpkin Cheesecake (Gluten-Free)
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      Recipe Rating




    1. Stefanie

      May 16, 2020 at 6:40 pm

      5 stars
      I just made these and they are amazing. I will make these again. Thank you for the recipe! 🙂

      Reply
      • Rhian Williams

        May 16, 2020 at 7:02 pm

        Thank you so much, so happy to hear that!

    2. Beth

      October 12, 2020 at 6:00 pm

      Help! I don’t need to add milk or anything to mine-I seem to have a sticky batch-there is no way to even roll this out. I’ve checked and used the correct amounts of everything.

      Reply
      • Rhian Williams

        October 13, 2020 at 1:33 pm

        Sorry to hear that. What type of gluten-free flour did you use?

      • Ashley

        October 25, 2020 at 8:48 pm

        I made these yesterday and had the same problem. I used King Arther Measure 4 Measure GF flour. I ended up just adding more flour until it was workable and skipped milk. I crossed my fingers and put it in the oven and it actually turned out beautifully! Tasty and nice soft fluffy texture. So I guess the milk isn't absolutely neccessary.

      • Rhian Williams

        October 25, 2020 at 10:45 pm

        So glad they turned out well!

    3. Sandy

      November 02, 2021 at 1:52 am

      5 stars
      I will make these again! I skipped the glaze but added the optional cranberries, pecans, and coconut sugar. Delicious!

      Reply
      • Rhian Williams

        November 07, 2021 at 11:39 pm

        Thank you so much, so happy to hear that!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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