Pumpkin Scones

Whether or not you have food allergies, you will LOVE these allergy-free pumpkin scones.  I mean, you can't go wrong with a flavor combo of pumpkin, cinnamon, and maple. When my oldest son (who has no food allergies) took a bite, his response was, 'Oh my gosh.....oh my GOSH!  These are good!!'

These scones take about 15 minutes to prepare. You start by whisking together all of the dry ingredients and then cutting in the butter with a pastry knife. Before I cut it in, I chop it up into small pieces.:

The pumpkin, yogurt, and 'egg' are then mixed together and combined with the flour mixture. The dough is then formed into a disk on a GF-flour dusted surface and cut into 8 triangles.

The triangles are placed on a parchment-covered cookie sheet, with an inch or two between each one.  If you look closely, you can see some lovely little bits of vegan butter.  These will help create a nice, flaky scone.

While the scones are cooking, I mix up the maple glaze and then drizzle it on the warm scones as soon as I take them out of the oven.


Pumpkin Scones with Maple Glaze
(makes 8 scones)


1/3 c brown sugar
2 c gluten-free flour (I used 1 c sorghum, 1/2 c millet, 1/2 c oat)
1 t baking powder
1/4 t baking soda
1/2 t xanthan gum
1/2 t salt
1 t cinnamon
1/2 t nutmeg
1/4 t ginger
1/8 t cloves
8 T vegan butter, chilled (I use Earth Balance)
1/2 c pumpkin puree
3 T vegan yogurt
1 'egg' (1 T ground flax or chia + 3 T water)

Maple Glaze
1 c powdered sugar
2 T maple syrup
1/2 t vanilla 
1 T dairy-free creamer (we use coconut)
pinch nutmeg

  1. Preheat the oven to 400 degrees. Whisk together all of the dry ingredients.
  2. Cut in the vegan butter with a pastry knife until the mixture has pea-sized crumbs.
  3. In a small bowl, combine the pumpkin, yogurt, and 'egg.' Stir pumpkin mixture into the flour mixture until just combined.
  4. Turn the dough out onto a lightly GF-floured surface. Shape into a 7 inch circle, approximately 3/4 inch thick, and cut into 8 equal pieces.  With space between each triangle, place on a parchment covered baking sheet. Bake 15-17 minutes. 
  5. In a small bowl, combine all of the glaze ingredients and whisk until smooth.   Drizzle glaze over warm scones.  Eat and enjoy!

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  1. I've gotta get myself a scone mold. These rock!

    I saw this post on Slightly Indulgent. I shared an apple protein donuts recipe, I'd love for you to check out as well :)

  2. Angie,
    I just found you via Circle of Moms. Sounds like we have common goals for slightly different reasons (I have a blog dedicated to getting recipes and information to those who suffer from or care for those who suffer from one to all of the top 8 allergens). I've added you to my reading list on my blog, and look forward to following you here. :)

    Best of luck to you as you aim to be in the TOP 25 Food Allergy Mom Blogs; you have my vote.

    Take care,

    1. Thanks so much, Julie! What is the name of your blog? I'd love to check it out!

  3. Oh, I'm on a total pumpkin bender right now, so I'll be adding these treats to my list! They look so delicious :)

  4. OH, once again you have me at pumpkin! :) I love all your recipes!! Got this one tweeted and pinned!

  5. I'm new to your blog, and I made a double batch of these scones over the weekend. They are so moist and so wonderfully delicious! I
    I have tried gluten free vegan scones at a variety of bakeries, and these were SO much better and easy to make.
    'm looking forward to making more of your recipes!

  6. These look absolutely amazing. I've never made scones before but these pumpkin ones have definitely made my "to make" list. Thanks so much for sharing and linking up on Thanksgiving Treats and Fall Fun!

  7. Very nicely written post it contains useful information for me.Now you make it easy for me to understand and implement the concept. Thank you for the post.