Vegan Pumpkin Scones

If you like scones, you’ll love these whole grain, vegan ones created by my friend and excellent recipe developer Angela Grow.  She generously shared this recipe with me for my book 60 Seconds to Slim and now with Care2 readers!  The coconut sugar (also called coconut sap) adds sweetness without too many grams of sugar, making these scones delicious without being excessively sweet.

Here’s the recipe for Angela’s Spelt Pumpkin Scones.  Enjoy!

2 cups spelt flour (or a gluten-free flour if you prefer gluten-free scones. If using gluten-free flour, double the amount of flax seeds and water.)
1/4 cup coconut sugar
1/2 tsp vanilla flavored liquid stevia
1 Tblsp
aluminum free baking powder
1/2 salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
6 Tbls coconut oil, chilled
1/2 cup canned pumpkin
3 Tbls almond milk
1 Tbls ground flax seeds mixed with 3 Tbls water, allow to sit until it forms a gel
1/2 cup raw, unsalted walnuts or pecans, chopped (optional)

 

Preheat oven to 425 degrees Fahrenheit.

In a bowl combine dry ingredients. Add the coconut oil to the dry ingredients using a fork or pastry blender to combine the coconut oil until it resembles a coarse mixture.

In a separate bowl combine all wet ingredients, including stevia and flax/water mixture.

Next, add wet ingredients to dry. Mix until a soft dough forms.  Turn dough onto a lightly floured surface and pat into a 1 inch thick circle of about 6 inches by 6 inches.  Using a knife cut the dough into 8 equal parts.  Place the scones onto a lightly greased baking sheet. Bake at 425 for about 12-15 mins.  Remove from oven and cool on a wire rack. Enjoy!

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Related:
10 Sweet & Savory Pumpkin Recipes (All Vegan!)

98 comments

krysta Ice
Past Member 9 months ago

Sounds delish!

Tracie Padykula
Tracie Padykula10 months ago

Having diabetes, and loving ice cream, I have found pumpkin to be a life saver. I freeze it by the small spooonful. Then I put it into my Ninja with enough soymilk so it will blend, some vanilla, a teaspoon (or packet) of Stevia, some cinnamon, and a little nutmeg, whirl, and I have low carb pumpkin ice cream! For those who might find the pumpkin too strong, use half frozen pumpkin and half frozen bananas. It increases the carbs, but not a bad as just using bananas (which I use to make many flavors of my homemade "ice cream.").

Tracie Padykula
Tracie Padykula10 months ago

Having diabetes, and loving ice cream, I have found pumpkin to be a life saver. I freeze it by the small spooonful. Then I put it into my Ninja with enough soymilk so it will blend, some vanilla, a teaspoon (or packet) of Stevia, some cinnamon, and a little nutmeg, whirl, and I have low carb pumpkin ice cream! For those who might find the pumpkin too strong, use half frozen pumpkin and half frozen bananas. It increases the carbs, but not a bad as just using bananas (which I use to make many flavors of my homemade "ice cream.").

Angela K.
Angela K.1 years ago

Thank you for posting

Spencer Young
Spencer Young2 years ago

I think I'll give this a try tonight, thanks

Edgar Zuim
Edgar Zuim2 years ago

It seems tasty. Thanks.

Jade N.
Jade N.2 years ago

thanks!

Jarmila Bernathova

thanks

M Quann
M Quann2 years ago

Sound yummy, thank you.

Virginia Belder
Virginia Belder2 years ago

tyvm...