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drizzling glaze over the scones

Vegan Pumpkin Scones {Oil-Free}

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5 from 7 reviews


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.


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


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


  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.


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


  • 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