Whole Wheat Vegan Pumpkin Scones with Cinnamon Orange Glaze

The most flavorful Vegan Pumpkin Scones thanks to loads of spices and a cinnamon orange glaze! These are an absolute must.

First of all… Happy Thanksgiving to my Canadian peeps! Yes, I celebrate two Thanksgivings a year, and YES it is awesome. i.e. all the food.
Don’t tell anyone (okay you’re speaking to the world wide web, you’re obviously telling EVERYONE, Ashley) but I kind of like Canada’s Thanksgiving a little tiny bit better than ours. Why? Because it’s still warm enough–usually–to go CAMPING. Which is exactly what I was doing over the weekend on Lake Huron with our Canadian family. I know… camping in October? But actually it is so fun. Hoping to share some pictures with you all later this week!

When my family first started joining in on the Canadian Thanksgiving holiday we were camping all the way up on the Georgian Bay. It was such a different experience camping there in the Fall compared to the summertime that I was used to. The air was so refreshing. All of the leaves on the trees were this beautiful golden yellow that contrasted against the dark blue water. I was the only person riding my bike on the trail, likely belting out lyrics to Yellowcard because the park was so empty and I was just having the time of my life. I was also 15 and melodramatic.

But really, camping in October is amazing.

Vegan Pumpkin Scones

Anyways, do you guys want to talk about these pumpkin scones?!? YES, of course you do.

I mean, you had to know these seasonal scones were coming right? Somehow I managed to forget about sharing pumpkin scones with you last year… maybe that was before I got obsessed? I’m not sure, it doesn’t matter. Because here we are with some bomb dot com vegan pumpkin scones that I think you guys are going to go crazy over.

I’ve created this scone recipe as part of the Simply Organic Bake-Off, where nine other bloggers and myself have teamed up to share delicious dairy-free recipes during one of the most beloved seasons for baking, AKA FALL.

One reason I love vegan baking is because anyone and everyone can enjoy them. And I truly want all of you here to enjoy my recipes. When I go the route of vegan baking, my aim is to make the vegan-baked good just as tasty as the traditional recipe. Sometimes that can pose a challenge. Especially when, traditionally speaking, baking=butter=flavor.

But honestly… you’re not going to miss the butter one bit in these pumpkin scones because we have so much flavor coming from the spices AND the cinnamon orange glaze–which I’ll get to in a second.

For the pumpkin scones we’re using a homemade pumpkin pie spice <– obviously.

• cinnamon
• nutmeg
• ginger
• all spice
• cloves

Of course you can also do a pre-made pumpkin pie spice too if you’d rather go that route. I just always have all of the above spices on hand, so I might as well make my own!

Now let’s chat about scones… I don’t think they should be overly moist or cake-like, because then you might as well be eating a muffin. You want scones to have a definite texture. And these ones have just that: soft in the middle with just the right amount of crumb and a nice crisp edge.

what you need

• whole wheat white flour
• coconut sugar
• pumpkin pie spice
• baking powder
• salt
• frozen coconut oil
• canned pumpkin
• canned coconut milk
• vanilla or almond extract

All you have to do is combine the dry ingredients in one bowl, grate the frozen coconut oil and work that into the dough (this hand blender is really great!), then stir in the combined wet ingredients.

TIP: I like to portion out the coconut oil into a lined bowl using plastic wrap before placing in the freezer. Then when the coconut oil is frozen solid, you can just peel back the plastic wrap and get to grating!

Once the dough has come together you shape it into a circle on a baking sheet and make slices into the dough. Bake the pre-sliced dough for about 15 minutes before removing from the oven to completely slice and separate the scones, then bake for an additional 3-5 minutes. It’s not entirely 100% necessary, but I always do this so each scone gets a crisper edge! And it’s harder to separate the wet dough out completely.

So now we have amazing vegan pumpkin scones! Oh, yes… the glaze. It’s just a simple combination of orange zest, a tiny bit of orange juice, a few dashes of ground cinnamon, and powdered sugar. It’s kind of amazing…

Oh oh, can we talk about zesting real quick? My life has forever been changed by this Microplane. I can’t tell you how many times last year I would get angry at my old zester. I thought zesting was the absolute WORST. All the zest from my oranges and lemons just stuck in the little grates! And then I would bang it ferociously on the counter trying to get it all out. And then I would resort to scraping it out with a toothpick. Honestly, it was not a pretty sight. But then one of my old co-workers (aware of my previous complaints) was kind enough to get me this Microplane as a going away gift. I actually used it for the first time on this recipe. As soon as I started rubbing the skin of the orange against the grates I looked under to see this beautiful pile of orange zest just waiting for me. No banging necessary, it was just THERE. Yes, I am swooning over a zester…

But back to the pumpkin scones… These MUST be on your baking list this ASAP. They are such a lovely breakfast treat.

★★★★★

5 from 1 reviews

How to Make...

Whole Wheat Vegan Pumpkin Scones with Cinnamon Orange Glaze

The most flavorful Vegan Pumpkin Scones thanks to loads of spices and a cinnamon orange glaze! These are an absolute must.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins

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Ingredients

for the scones:

• 2 cups whole wheat white flour*
• 1/4 cup coconut sugar (or dry sweetener of choice)
• 2 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground all spice
• 1/4 tsp ground cloves
• 1/3 cup coconut oil**, frozen & grated
• 3/4 cup canned pumpkin (pure pumpkin puree)
• 1/3 cup canned coconut milk*** (lite or full-fat both work)
• 1 tsp almond or vanilla extract

for the glaze:

• 2/3 cup powdered sugar
• 1/4 tsp ground cinnamon
• zest of medium orange
• 1 TBS fresh orange juice

Instructions

1. Preheat oven to 350F and line a large baking sheet with parchment paper.
2. In a medium bowl add canned pumpkin, coconut milk and extract. Stir until combined, set aside.
3. In a large bowl add flour, sugar, baking powder, salt, & spices. Stir until well combined. If not using homemade spice blend, use about 2 tsp of pumpkin pie spice.
4. Grate frozen coconut oil into large bowl of dry ingredients. Using dough blender, work coconut oil into flour mixture until a grainy, meal texture forms.
5. Gently stir in the pumpkin mixture to large bowl of dry ingredients, careful not to over work the dough. The dough should be thick and slightly sticky. (If your dough seems dry, add 1-2 more TBS of milk.)
6. Shape dough into large circle, about 8″ in diameter, on prepared baking sheet. Using a large, sharp knife, make 8 triangle slices into dough. Bake dough for 15-17 minutes, then remove from oven to re-cut slices and pull apart triangles slightly. Bake for another 3-5 minutes, until edges and tops are lightly browned.
7. Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely. While scones are cooling, make your glaze: combine sugar, cinnamon, zest, and 1 TBS of orange juice in medium bowl. Stir together until ingredients are thoroughly mixed and no clumps of powdered sugar present. If you want a thinner glaze, add another tablespoon of orange juice. If you want thicker, add a few more tablespoons of powdered sugar. Glaze scones in zigzag pattern and allow to set.
8. Now, enjoy!

Recipes Notes:

*May sub half whole wheat flour and half unbleached all-purpose, or use whole wheat pastry flour. You should also be fine to sub with a 1:1 gluten-free baking flour like Bob’s Red Mill.

**May sub with butter if not vegan

***Canned coconut milk yields the best texture, however any milk will ultimately work.

Scones are best enjoyed same day but will stay fresh in airtight container up to 3 days.

You can also double wrap un-glazed scones with plastic wrap and store in freezer up to 1 month. Thaw at room temperature or in microwave.

Nutrition approximate and based on 8 scones, including glaze.

Nutrition Information:

• Serving Size: 1/8
• Calories: 265
• Sugar: 18g
• Fat: 11g
• Saturated Fat: 9g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 4g

Category: Breakfast Method: oven Cuisine: American Author: Ashley Yield: 8 1x

Keywords: pumpkin scones, vegan scones, pumpkin pastries

recommended tools

OXO Dough Blender

glass mixing bowls

Microplane fine grater/zester

Simply Organic and Go Dairy Free have teamed up with 10 talented food bloggers and authors for a bake-off! The bloggers will create sweet and savory recipes that are filled with flavor, but fit for dairy-free and other special diet needs. To enjoy more recipes from Simply Organic, follow the hashtag #OrganicMoments. To follow this event, vote, enter to win prizes, and find more exclusively dairy-free recipes, visit http://www.godairyfree.org/news/simply-organic-bake-off.

NOTE: This post contains Amazon affiliate links. By purchasing products through the various links, I receive a small commission. Thank you for your support!

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