If you love pumpkin everything just as much as we do, these Maple Pumpkin Scones are for you! This no-fuss recipe is super easy and ready in 30 minutes.
I first discover scones when I moved to the US and started school. A visit to Starbucks became part of my daily routine: I would sit there for hours, with my venti cup of coffee and cranberry orange scone, savoring every single morsel...
Since pumpkin season is upon us, and of course we love everything pumpkin, here are some vegan maple pumpkin scones for you! This super easy recipe is:
- Ready in 30 minutes
- All you need to prepare it basically are 2 bowls, a whisk and your hands (well, and an oven).
- Made with real pumpkin
- Sweetened with maple syrup
- Egg and dairy free
- The amount of pumpkin pie spice can be adjusted to your liking
And what takes these pumpkin scones over the top? The crunchy sparkling sugar on top! (Don;t worry, if you don't have any at home, granulated sugar will do)
These are the steps to make them:
- Combine the flour, baking powder, pumpkin pie spice an salt in a large bowl and mix well.
- Add the coconut oil and work it into the flour, mixture using your hands or a pastry cutter.
- The mixture will resembles coarse corn meal.
- Whisk together the pumpkin and maple syrup until well combined. Slowly add the coffee, whisking constantly until it's well incorporated. Pour the mixture over the dry ingredients and mix well using your hands, until just combined and it forms a dough (don't overmix the dough, or it will turn out dry and tough!)
- Pat the dough on a floured surface into an 8 inch circle, approximately 1 inch thick.
- Place it on a baking sheet lined with slightly greased parchment paper, and using a pizza cutter or a large knife, slice the dough to form 8 equal triangles (see picture above). Sprinkle with sparkling sugar and bake at 400F for 20 minutes.
We love eating these pumpkin scones slightly warm, with a little coconut oil and a drizzled maple syrup!
A little trivia for you: do you know where pumpkin scones originated? (Hint: NOT Starbucks). Leave us a comment if you know the answer!
Check out these pumpkin recipes to get your pumpkin fix all fall long!
Easy Maple Banana Pumpkin Cinnamon Rolls
Pumpkin Mousse Cashew Cheesecake
Pumpkin Vegan Cannelloni with Cashew Cream
Maple Pumpkin Scones
- Total Time: 35 minutes
- Yield: 8 scones 1x
Description
If you love pumpkin every thing just as much as we do, these Maple Pumpkin Scones are for you! This no fuss recipe is super easy and ready in 30 minutes!
Ingredients
2 ⅓ cups flour
1 1//2 tablespoon baking powder
2 tsp pumpkin pie spice
¼ tsp salt
½ cup coconut oil
½ cup canned pumpkin puree
⅓ cup maple syrup
2 shots espresso (or 2 ounces strong brewed coffee)
2 tbsp sparkling sugar (you can also use regular granulated sugar)
Instructions
Preheat the oven to 400F. Line a baking sheet with parchment paper and coat it lightly with cooking spray
Combine the flour, baking powder, pumpkin pie spice an salt in a large bowl and mix well. Add the coconut oil and work it into the flour, mixture using your hands or a pastry cutter, until the mixture resembles coarse corn meal
In a separate bowl, whisk together the pumpkin and maple syrup until well combined. Slowly add the coffee, whisking constantly until it's well incorporated. Pour the mixture over the dry ingredients and mix well using your hands, until just combined and it forms a dough (do not overmix)
Pat the dough on a floured suface into an 8 inch circle, approximately 1 inch thick. Place it on the lined baking sheet and using a pizza cutter or a large knife, slice the dough to form 8 equal triangles (see picture above). Sprinkle with sparkling sugar and bake for 20 minutes
- Prep Time: 10
- Cook Time: 25
Nutrition
- Serving Size: 1 scone
- Calories: 287
- Sugar: 11
- Sodium: 75.6
- Fat: 14.4
- Saturated Fat: 11.4
- Unsaturated Fat: 1.6
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 4
- Protein: 4.7
- Cholesterol: 0
Michael Williams
I made a double batch of these yesterday and brought them to work. These are incredible! They were easy to make and turned out great. Great flavor and texture - will definitely make these again. Thank you for sharing!
Vicky & Ruth
Thank you so much!! We're so glad to hear you enjoyed them!! 🙂
Raquel
Loving the idea of adding pumpkin to scones- perfect for the upcoming fall season!
Tina
Hello,
Have you made these gluten-free?
Vicky & Ruth
No, we haven't, but they should work with a 1 to 1 gluten-free flour. Let us know the results if you try.
Paula Zevin
Easy to make and will fill your kitchen with the aromas of fall! Taste flaky and delicious too! I used my food processor to pulse in the coconut oil, it worked well. They needed a scant TBS of sparkling sugar for an accent. In my personal opinion, 2 shots of espresso are a bit overwhelming, I'm using 1 shot of decaf ristretto next time (25 ml), without changing anything else. And I may experiment with making 12 to 16 minis - probably will need to be baked at 375F.
Vicky & Ruth
Thank you Paula. We are so glad so enjoyed our pumpkin scone recipe.
Hadassah Miriam Gold
Scones originally come from England, traditional with a spot of tea. this sounds yummy will make these for Sukkot
Vicky & Ruth
Thank you for letting us know. We will serece our next scone recipe with tea! Chag Sameach!
Jane
Do these freeze well? Thank you .
Vicky & Ruth
Yes, they freeze great!
Ellie
These are fantastic! Not a coffee person so I infused some cashew milk with some rooibos chai and used that instead. Divided the loaf and made 16 minis! The texture is terrific and they're a hit with everyone. Thank you!
Vicky & Ruth
Thank you! We love the idea of making this recipe into mini scones.
Vicky & Ruth
Thank you! We love the idea of the mini scones, thank you for sharing.
Yvonne
Hi there, I am going to make these scones in a few days but I wanted to check with someone who has tried them..... the coconut oil I have got all liquid (because I live in Florida...) so I guess I am going to measure the 1/2 cup oil and let it harden a bit in the fridge.... Otherwise, I don't object to using butter instead, would you suggest the same amount of butter?
Vicky & Ruth
Hi Yvonne, yes you can use the same amount of butter for this scone recipe or let the coconut oil harden in the fridge as you suggested.