5 from 7 reviews

Here comes a big batch of Vegan Pumpkin Scones hot out of the oven! They are made with oats, walnuts and sweetened naturally with pure maple syrup.

the scones on a baking sheet with a spoon of the glaze on it

I originally shared these Vegan Pumpkin Scones on October 3rd, 2014. I have updated the images and text to share it with you again today. This post contains affiliate links.

Table of contents

Why Try This Recipe For Vegan Pumpkin Scones

Grab your PSL from Starbucks, a bowl and whisk, and let’s get ready for PUMPKIN season! These Vegan Pumpkin Scones are the perfect way to celebrate the flavor of fall and they will give you all the cozy feels!

This recipe came from Kathy Hester’s beautiful cookbook of vegan oat recipes, OATrageous Oatmeals. All of the recipes are vegan. Though on first glance, I don’t think that’s what you would notice about it. Some are gluten-free or have gluten-free alternatives and some are even oil free. (These scones are in fact oil free.) I think the first thing you’d notice is the variety of recipes in this book. She goes way beyond the bowl here.

I picked out these scones, since I had never done a scone recipe for the blog, and have been in a real mood for baking recently. To be honest, when I read through the recipe, I was a little worried that these would be too dry without any added oil or butter.

I was happily surprised that the oats and pumpkin kept them very nice and moist. They are soft, moist and lightly flaky. I loved that they were sweetened with maple and had an extra crunch from the walnuts. And the best part? They come in at less than 200 calories a piece! (Much better than the Starbucks Pumpkin Scones.)

All in all, they’re a delicious scones recipe to make for a weekend brunch or any slow morning. Your kids, guests, and everyone else around you will definitely enjoy them.

Key Ingredients For This Recipe

the scone ingredients on a white table with text overlays

Whole wheat flour

You can use either whole wheat flour, whole-wheat pastry flour or a gluten-free baking mix for these vegan pumpkin scones.

Rolled oats

Use any rolled oats you’d like. If you’re gluten-free just make sure to get oats that are labeled ‘gluten free’.

Pumpkin puree

For efficiency purposes, I often buy canned pumpkin puree for my pumpkin recipes. However, if you’re not rushed you can always try making your own pumpkin puree.

Maple & Maple Sugar

You’ll need some form of maple in two parts of this recipe. You’ll need to use either maple sugar or brown sugar to sweeten the scones, then you’ll need maple syrup to make the glaze.

Granulated maple sugar is available at health food stores, whole foods and online. My sister in law makes and sells maple sugar through her website. If you cannot find it, use brown sugar instead.

Ground Flax Seed

Instead of egg, Kathy uses a “flax egg” instead. This is a combination of ground flax meal mixed with warm water. The combination will have to sit to “gel” for several minutes.

Step-by-Step Instructions to Make This Vegan Pumpkin Scone

line a baking sheet with parchment, mixing the wet and dry mixes

Step 1: Preheat oven

Preheat the oven to 350 degrees and oil a large cookie sheet (*or line with parchment to make oil-free).

Step 2: Mix dry ingredients

Mix the dry ingredients in a large mixing bowl well. Mix the wet ingredients in a smaller bowl.

mixing the walnuts into the dough, scoring the scones

Step 3: Add wet ingredients & walnuts

Right before baking, add the wet ingredients into the dry ones and mix until just combined, then gently mix in the finely chopped walnuts. Try not to overmix as this will make the scones too dense.

Step 4: Shape scones

Scoop out the batter to the middle of your prepared cookie sheet and pat it into a big circle about 3/4-inch thick. Using a chef ’s knife, score into 12 triangles by cutting halfway through the dough.

the baked scones, adding in the glaze

Step 5: Bake scones

Bake for 25 to 30 minutes until golden brown.

Step 6: Make glaze & drizzle over scones

Place confectioner’s sugar in a small bowl. Make glaze by whisking a few drops of maple syrup into the confectioners’ sugar. Add more as necessary to achieve desired texture. Drizzle over the scones.

a metal pie tin with pumpkin scones piled in it, and a dish of walnuts

FAQs and Expert Tips

What is the flax seed and water mixture?

This is what we call a flax egg. It’s not an egg at all, but it’s supposed to mimic an egg in vegan baking. When you combine ground flax seeds and water it forms a thick paste that acts as a binder for the rest of the ingredients.

What are the best gluten-free mixes to use?

I stand by King Arthurs gluten-free mix, but Cup 4 Cup is also great. You can swap regular flour for them in a 1:1 ratio.

How do you keep fresh baked scones fresh?

To keep them nice and moist, store them in an airtight container at room temperature, or cover tightly with foil or plastic wrap. This way they’ll stay good for at least 1 to 2 days.

the scones on a cooling rack being drizzled with icing

Additional Pumpkin Recipes to Try

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

Print
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drizzling glaze over the scones

Vegan Pumpkin Scones {Oil-Free}

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

Print Recipe

Description

Adapted from Butternut Squash Maple Walnut Scones
Recipe from OATrageous Oatmeals by Kathy Hester

These scones are only slightly sweet so they are just as great with a soup or salad as they are as a delicious breakfast.

Ingredients

Units Scale

Dry Ingredients:

  • 1 1/2 cups (198 g) whole wheat flour or whole-wheat pastry flour or gluten-free baking mix
  • 3/4 cup (72 g) rolled oats
  • 1/4 cup (60 g) granulated maple sugar or brown sugar
  • 1 tablespoon (15 g) baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt

Wet Ingredients:

  • 1/2 cup (123 g) pumpkin puree
  • 2 tablespoons (14 g) ground flax-seed mixed with 4 tablespoons (60 ml) warm water
  • 1/4 cup (60 ml) almond or oat milk
  • 1/4 cup (60 ml) pure maple syrup, dark or amber
  • 1 teaspoon maple extract, optional
  • 1/2 cup (55 g) finely chopped walnuts

Glaze

  • 1/4 cup confectioner’s sugar
  • 5 to 6 teaspoons maple syrup

Instructions

  1. Preheat the oven to 350 degrees and oil a large cookie sheet (*or line with parchment to make oil-free).
  2. Mix the dry ingredients in a large mixing bowl well. Mix the wet ingredients in a smaller bowl.
  3. Right before baking, add the wet ingredients into the dry ones and mix until thoroughly combined, then mix in the walnuts.
  4. Scoop out the batter to the middle of your prepared cookie sheet and pat it into a big circle about 3/4-inch thick. Using a chef ’s knife, score into 12 triangles by cutting halfway through the dough.
  5. Bake for 25 to 30 minutes until golden brown. Let cool 20 minutes, then cut into individual scones.
  6. Place confectioner’s sugar in a small bowl. Make glaze by whisking a few drops of maple syrup into the confectioners’ sugar. Add more as necessary to achieve desired texture. Drizzle over the cooled scones.

Notes

Cooking Tip:

The flax-water mixture is what we call a flax-egg. It’s not an egg at all, but it’s supposed to mimic an egg in vegan baking. When you combine ground flax seeds and water it forms a thick paste that acts as a binder for the rest of the ingredients.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 scone
  • Calories: 162
  • Sugar: 10 g
  • Sodium: 120 mg
  • Fat: 3 g
  • Saturated Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 3 g
  • Protein: 3 g

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