Midnight Kitchen: Pumpkin spice scones (Vegan + GF)


I should warn you off the bat that these will not be as fluffy or doughy as the a regular flour-based scone, but they are nonetheless DELICIOUS and I found they tasted better as the days went on, the pumpkin flavor really shines through! 

I had been seeing "Starbucks copycat scones" online for the last couple of weeks and then I came across Rachel wolfson's gluten-free version and thought - let's make a vegan/gf version! Bonus; you can make these in 1 bowl!!

Look out for the * for possible swaps. 

Pumpkin Spice Scones

Serves: 8 scones



  • 1 + 1/4 cup almond flour
  • 1 cup oat flour
  • 3 tbsp coconut sugar*
  • 3 tbsp pumpkin puree*
  • 1/2 tsp vanilla extract
  • 2 tbsp grapeseed oil*
  • 1 tsp pumpkin pie spice**
  • 1 flax egg* (1 tbsp ground flax + 3 tbsp water)
  • 1/2 tsp baking powder
  • pinch of salt

ICING (optional)

  • 1 cup icing sugar
  • 1-2 tbsp oat milk
  • 1/2 tsp pumpkin pie spice


  1. Preheat your oven to 350F and line a baking sheet with parchment paper.
  2. Make your flax egg by mixing the flax and water into a small bowl and let it sit for 5 minutes.
  3. Add all of your scone ingredients into a large bowl and mix until it comes together. 
  4. Using your hands, roll the dough into a large ball and place on baking sheet.
  5. Flatten into a disc about 1inch thick and try to make sure it's an even circle. 
  6. Cut the disc into 8 even triangles and separate on the baking sheet about 2 inches apart. 
  7. Brush the tops with either a bit of plant milk, oil, vegan butter or water to get a nice crisp. 
  8. Bake for 18-20 minutes until the edges are lightly golden. Make sure to not overcook as they will dry out after cooking.
  9. For the icing, mix ingredients together in a bowl and adjust with more sugar or milk to get desired consistency. Wait about 30 minutes to ice them once they have completely cooled. 
  10. Place icing into either a piping bag, ziploc and cut a small hole on one side - or just use a spoon to drizzle over the cooled scones. 

The scones will stay fresh at room temperature for 4-5 days or in the fridge (but will dry out faster). You can also freeze them and let them thaw at room temperature! 


  • Can I freeze them? YES! I tested and they freeze very well just make sure to thaw them at room temperature and not the oven or else the icing will melt everywhere. 
  • I always make my own oat flour by grinding up quick oats but you can buy them at the store if you prefer.
  • These are naturally GF but if you're serving to someone who has intolerances, make sure to buy GF oat flour. 
  • I make my own pumpkin pie spice but you can buy this one if you don't want to make it!


  • Coconut sugar: you can replace this with brown, yellow sugar if you prefer. 
  • Pumpkin: can be replaced with banana, applesauce or sweet potato puree but it will change the flavor. 
  • Grapeseed oil: can be replaced with melted vegan butter or other neutral oil like coconut (refined), canola or avocado.
  • Flax egg: can be replaced by a chia egg, 2 tbsp vegan yogurt or a regular egg if you're not vegan. 

Tag us on instagram or Tiktok @theparkersbakery if you make them. Enjoy! xx 

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