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
- 1 cup icing sugar
- 1-2 tbsp oat milk
- 1/2 tsp pumpkin pie spice
- Preheat your oven to 350F and line a baking sheet with parchment paper.
- Make your flax egg by mixing the flax and water into a small bowl and let it sit for 5 minutes.
- Add all of your scone ingredients into a large bowl and mix until it comes together.
- Using your hands, roll the dough into a large ball and place on baking sheet.
- Flatten into a disc about 1inch thick and try to make sure it's an even circle.
- Cut the disc into 8 even triangles and separate on the baking sheet about 2 inches apart.
- Brush the tops with either a bit of plant milk, oil, vegan butter or water to get a nice crisp.
- Bake for 18-20 minutes until the edges are lightly golden. Make sure to not overcook as they will dry out after cooking.
- 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.
- 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