My twin sister and I get super excited at the beginning of September because we know a well-known coffee chain would start serving their infamous pumpkin scones. We start talking about the scones in June in anticipation of the mouth-watering treat.
Now let me be clear…I don’t eat pumpkins scones every day. Through the fall season, I eat maybe 4 scones as a treat. I certainly do not overdo it and I make sure I enjoy every morsel.
Now back to my story. This coffee chain changed the recipe of their pumpkin scone and I ‘m not happy. I also know they are probably not made with the best quality ingredients either so that’s another reason for me to create…drum roll please…
Paige’s Pumpkin Scones. They are vegan and gluten free.
You’re very welcome!
I scoured through many recipes and mixed and matched to get the delightful recipe below. They are delicious and not overly sweet.
I normally post healthy recipes especially for my ladies who are losing weight and maintaining their weight loss. This recipe is the healthiest version I could come up with that is still tasty. And let’s be honest, sometimes you need a delicious scone to remember the sweetness in life.
Invite your girlfriends over when making theses scones so everyone will get ONE and there will be no leftovers. They are yummy with Celestials Seasonings Bengal Spice Tea or a nice cup of water pressed decaf coffee.
Without further ado, here it is:
PAIGE’S PUMPKIN SCONES
- 1 cup raw pecans
- 2 cupsgluten free oat flour (if your not gluten free you can use whole wheat flour)
- 1 tablespoon baking powder
- ¼ cup brown sugar, packed
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves or allspice
- ½ teaspoon salt
- ⅓ cup solid coconut oil
- ¾ cup pumpkin puree
- ¼ cup unsweetened almond milk of choice
- ½ teaspoon vanilla extract
- 1 cup powdered sugar
- ⅛ teaspoon fine grain sea salt
- 1 tablespoon melted coconut oil or butter
- ½ teaspoon vanilla
- ¼ cup good maple syrup, more if needed
- Preheat oven to 425 degrees Fahrenheit. Place the nuts in a single layer on a rimmed baking sheet lined with parchment paper. Toast the nuts in the oven until fragrant, about 3 minutes. Chop the nuts into very fine pieces. Don’t skip this step as the roasting offers a wonderful flavor to the nuts and it is quick and easy.
- In a mixing bowl, combine the flour, ¾ths of the chopped nuts, baking powder, sugar, spices and salt in a bowl and stir together.
- Use a pastry cutter to cut the coconut oil or butter into the dry ingredients. If you don’t have a pastry cutter, use a fork to cut the coconut oil into the flour.
- Stir in pumpkin puree, milk and vanilla extract. If you feel like you don’t have enough liquid keep stirring and get your hands involved to get the ingredients mixed.
- Form dough into 8 rounded mounds.
- Separate scones and place on the baking sheet covered with parchment paper. Bake for 15 to 17 minutes or until lightly golden brown. (I find that I had to bake for 17 minutes).
- While the scones are baking, whisk together the glaze ingredients in a small bowl until smooth and creamy. Drizzle the glaze over the scones. While the glaze is wet, sprinkle it with the remaining chopped nuts. Enjoy!
* Note: If you want to experiment with cutting down the fat content of the scones try replacing half of the coconut oil with unsweetened applesauce. I have not tried this with a scone recipe but this trick has worked nicely in other recipes I’ve tried.
Leave a comment below and share your favorite pumpkin treat.