On the evening of Halloween, I found myself stretching at a familiar pace during my regularly scheduled yoga class. Arms up, forward fold, flat back, jump to plank. Somewhere between upward dog and downward dog, my mind started wandering. What happened to my favorite holiday? Why hadn’t I dressed up this year? Inhale, exhale. Where are the Halloween parties? If I’m not hearing about the parties, does that mean I’m doing something wrong with my life? Or am I just too old for them?
There I was, hanging upside down on my hands and feet, flashing back to college. At this time five years ago, I thought, I’d be asking my roommate Grace for help with my Princess Leia buns. Later that night, I’d be dancing around to Thriller with my friends—each a different character with a sloshing red Solo cup in hand.
I went home feeling all stretched out and sentimental. I poured myself a glass of wine and nibbled on a dark chocolate mini peanut butter cup. That wasn’t cutting it. I missed my roommates and our three-day Halloween extravaganzas. I briefly considered taking a shot of whiskey for old time’s sake (bad idea). Then I recalled that Grace wanted a pumpkin scone recipe. She mentioned it when I went to visit her in Minneapolis this summer. Grace loves to spend quiet mornings with a cup of black coffee and a scone.
I set down my glass of wine, got up and made pumpkin scones at midnight. Two batches later, I ended up with a simple whole wheat, vegan pumpkin pecan scone topped with a sweet maple glaze. I opted for coconut oil instead of butter in this scones, which is even easier to work with than butter and works just as well. I think you’ll like these, G.
I know some people try to avoid powdered sugar, whether it’s because the store-bought kind is usually cut with corn starch or simply because it’s refined sugar. I thought you might like to know that you can make your own powdered sugar in a blender or food processor. I used fine organic cane sugar (see above photo, left side) but read that you can also make it with turbinado sugar or sucanat. Just pulse the sugar until it’s nice and fluffy (see above photo, right side)!
More Pumpkin Treats to Enjoy
- Easy Pumpkin Cheesecake Cups
- Gluten-Free Pumpkin Pancakes
- Healthy Pumpkin Bread or Healthy Pumpkin Muffins
- Perfect Roasted Pumpkin Seeds
- Whole Wheat Pumpkin Pancakes
View more pumpkin recipes here.
Pumpkin Pecan Scones with Maple Glaze
- Author:
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 8 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegan
Vegan (or not), whole wheat pumpkin pecan scones topped with a delightful maple glaze. This healthy pumpkin scone recipe will be a hit with your family and friends!
Ingredients
Pumpkin scones
- 1 cup raw pecans
- 2 cups white whole wheat flour or regular 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 or 5 tablespoons cold butter
- ¾ cup pumpkin puree
- ¼ cup milk of choice (almond milk, low fat milk, etc.)
- ½ teaspoon vanilla extract
Maple glaze
- 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
Instructions
- 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.
- In a medium mixing bowl, combine the flour, ¾ths of the chopped nuts, baking powder, sugar, spices and salt in a bowl and whisk 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, or use a knife to cut the butter into tiny pieces and mix it into the flour.
- Stir in pumpkin puree, milk and vanilla extract. At first it will seem like there isn’t enough liquid to wet the dough, but keep mixing until you have thoroughly incorporated the wet and dry ingredients. If you must, use your hands to knead the last of the flour into the dough.
- Form dough into a circle that’s about an inch deep all around. Use a chef’s knife to cut the circle into 8 even slices.
- Separate slices and place on the baking sheet covered with parchment paper. Bake for 15 to 17 minutes or until lightly golden brown.
- While the scones are baking, whisk together the glaze ingredients in a small bowl until smooth and creamy. Drizzle the glaze generously over the scones (I preferred mine with a solid layer across the top). While the glaze is wet, sprinkle it with the remaining chopped nuts. Enjoy!
Notes
Recipe adapted from my blueberry lemon scones and this maple cinnamon glaze. Glaze and chopped nut combination was inspired by Laura’s gorgeous baked maple doughnuts.
Change it up: You can modify this recipe by omitting the nuts altogether and/or adding chopped dark chocolate. If you want a heartier, less sugary topping option, try serving the scones with pecan butter and maple syrup instead of the glaze.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Abby@TheFrostedVegan
I am so right there with you girlfriend! I made the mistake of going out with friends on Halloween night and as soon as I walked in the bar I thought “I am TOO old for this!”. These scones look divine and I am always mesmerized by your photos, taking inspiration from this post my dear!
Kate
I probably would have had that exact reaction if I’d gone out! Better to stay in and bake scones?
Maria Tadic
These look SO good. Everything about them! Especially that glaze…i’d eat that on anything! I think I’ll make for work!
Jenny Leiser (@triki
Thank you so much for posting a vegan scone recipe. I have been looking for one that is not so ridiculously complicated and this one looks great. I can’t wait to make these!! Just out of curiosity did you use butter or coconut oil for the scones in the pictures?
Kate
You’re welcome, Jenny! I used coconut oil in the pictures. I was really happy with how they turned out. I don’t think anyone would be able to tell the difference.
Katrina @ WVS
Dang, girl! This sounds fabulous. I especially love that maple glaze – I can’t wait to try!
Lauren
“Thus says The Lord YahuShua: Those who knowingly celebrate Easter and its deplorable traditions hate My resurrection. Therefore, join not in the error of the people; have no part in their sin.” Excerpt from: Trumpet Call of God online . com
Aimee @ Simple Bites
I wouldn’t say no to a plate of these on our first really frost day of November… So beautiful!
ashley-BakerbyNature
That photo of cookie made my heart leap! And so did these scones. Yum yum, Kate! P.S. Come visit nyc soon! We’ll do yoga, dance to thriller, and take a whiskey shot ;) xo
Kate
Cookie got to eat a lot of pecan crumbs during that shoot. :) Ok, I’ll try to come to NYC soon! Whiskey shots await.
dana
Just gorgeous friend. I kind of love how simple these are PLUS how they’re doused in glaze. Like wow.
Kate
The more glaze the better! If I haven’t mentioned it yet, I’m pretty envious that you’ve been galavanting around in Europe lately. And how on earth are you still posting so often?! Teach me your tricks.
G Fred
This is amazing Kathryne, thanks! Pumpkin scones are to me like dress-up parties are to our college house–season-less and always awesome!
The timing of this post is perfect–not just because this friendly shout-out is just what I needed during a somewhat turbulent personal time, but especially because I have been cut off from my usual pumpkin scone fix!! I always get pumpkin scones at Starbucks (the one in my office building had them year-round!), but they’ve recently changed all their baked goods to “La Boulange” and stopped carrying my go-to scone! Boo!!
I can’t wait to bake these up in my new kitchen! Thank you friend!!!
Kate
Hugs! I thought you had said your favorite pumpkin scones came from Starbucks, but I also thought you said they came with candied pepitas on top. I couldn’t find any evidence of such Starbucks scones on the internet. I’m pretty sure you’ll like this version, though. I smile when I think of you at the kitchen table with your reading material, coffee and scone! You always look perfectly content in that moment.
G-Fred :)
Good memory! Yes, years ago they had candied pepitas placed atop the frosting, but that was pretty short lived (unfortunately).
I finally made these today–because I have formed this very sad habit of feeling that my weekend morning is not complete without coffee and pastries! The scones were great! I’m considering sharing with my family–considering! I had frosting left over, so I took the opportunity to have my scone with a spoon-full of frosting on the side, in order to smear some extra on to each bite! hehe :)
Thanks for the holiday cheer friend!
★★★★★
Jamie Lee
Beautiful photos! I’ve never made scones before but have been interested in trying it. These look absolutely delicious & I love that it is seasonal. Thanks for sharing!
Kate
Thanks, Jamie! Scones are actually pretty easy, especially this recipe. I’d say the most tedious part is chopping up those nuts! No mixer required.
Lily @ Life, Love, a
These sound delicious!! I haven’t made enough pumpkin things this year!! I feel like I didn’t take full advantage of the holiday despite LOVING halloween…and I didn’t even get a single trick or treater! Disappointing. :(
Kate
Boo! Sorry to hear you didn’t get a single trick or treater. More candy for you, at least?
Jess @conveganence
These scones look amazing, and your photography is simply gorgeous! And I’d MUCH rather spend Halloween going to yoga and cooking something delicious than dealing with the bar scene…
Kate
Thank you, Jess! And good point on the bar scene. Ugh.
Stefanie
Awww, Cookie! I love that picture of her. I think I was in your position, aside from the yoga, last year. I was missing Halloween plans. This year I am well adjusted and had just enough of a fun time handing out candy to the neighborhood kids. The glaze on these is ridiculous! It looks perfect for a quiet morning at home.
Kate
Oh, I wish I’d passed out candy! That would have been fun. I also really love carving pumpkins with friends. I’ll have to plan a pumpkin carving party next year.
Brooke
These look so delicious and a super original pumpkin recipe! Can’t wait to make them.
Rachel @the dessert
pumpkin and pecan anything floats my boat. Add the maple glaze and these look unbelievable! Making them for sunday brunch!
Kate
Hope the scones are a hit at brunch! Please let me know!
Jenna
I, too, was Princess Leia five years ago and went out with friends from college. And I, too, went to a gym class on Halloween this year instead of going out. Funny how we all age in the same way (even if we’re not that old!). Pumpkin scones sound delicious!
Kate
Ha, awesome! Hope you’ll give these scones a try. (Maybe after your next gym class? It’s all about balance these days.)
Katie @ Produce on P
Wow these are perfect for November and look absolutely wonderful. YUM! :) Thanks for sharing!
Tina
These look amazing and I can’t wait to try out the recipe! As for your last remark “in case you’re not all pumpkin-ed out” is there really such a thing? =) Pumpkin recipes are perfect for any time of year!
★★★★
Kate
Thanks, Tina! I don’t think I ever get pumpkin-ed out (really, I just love all the warming spices that come with!). Maybe it’s just other food bloggers who suffer from pumpkin exhaustion. :)
Emma
I love night-time or early-morning baking! These scones look ridiculously perfect. So nutty!
Angela@eatspinrunrpt
Wow, you have totally outdone yourself girl! These look gorgeous! I used to be big on Halloween as a kid, but definitely don’t eel the same way about it now. Yoga, maple and pumpkin sound like far more fun to me! ;)
Kate
Thank you, Angela! You’re right, yoga and scones are pretty nice these days.
Grace
Gorgeous as always. Yet again, I was just dreaming these up the other day having never made pumpkin scones and BAM you post a recipe. I’ll have to adapt these GF this weekend.
Kate
Thanks, Grace! Please let me know how the gluten-free version turns out.
Joanne
I definitely think back on college parties with a TON of nostalgia…but sipping tea with a good scone is pretty darn awesome also!
Kate
Cheers to that!
Laura (Tutti Dolci)
Your scones look scrumptious, I adore the maple glaze!
Whytney
I swear I was born on the wrong continent. I LOVE Halloween, and all things spooky, yet it’s barely celebrated here and people think I’m weird for liking it or maybe that I’m a closet goth (I’m not). I love maple syrup in EVERYTHING, love pecans (albeit they are expensive and not widely found here) and moreover I ADORE pumpkin and squash in any form, yet we don’t have the tinned kind here that is so widely used in America. Therefore – what’s a girl to do? I guess I must resort to laboriously slaving over an oven and waiting for it to roast so I can scoop out the pulp. Will that still work with these scones? I used pumpkin in that same method in muffins once and they came out a treat. Looking forward to making this recipe!! :) -Whytney
Kate
Well, I for one don’t think your love for Halloween is strange at all! It’s such a fun day. Sweet potato puree or butternut squash puree would probably also work well in these! If nothing else, you could use yogurt instead of the puree (see my blueberry scones recipe) and add spices like I did in the pumpkin version. Walnuts would be good, too!
thelittleloaf
I love a good midnight baking session! And looks like these came out perfectly. Great tip re icing/powdered sugar too :-)
Amy
I am a therapy baker, so I get how you found yourself up in the middle of the night baking. I also love myself a good scone, so thank Grace! xo
Anne
YUM! That looks delicious!
Analida
These look fantastic. It makes me crave a nice cup of coffee to go with them. I’ll definitely have to make them for my next brunch party.
Belinda
These are stunning. I love the topping and the use of pecans and pumpkin is classic. I am a therapy baker too, stress baker and hobby baker. Mostly any time I can bake I do it!
erin @ yummy supper
Oh my Kathryne, the way the light is hitting your maple glaze is just killing me!
xoxo
E
Sophie
These could not be prettier! Gorgeous dough, beautiful scones, and I love the artful sprinkle of nuts. I’m glad food blogs exist so I know I’m not the only one who gets excited about such things :)
Halloween has lost me, too. We never seem to get invited to parties and in our current home, we never get a single trick-or-treater. I don’t wanna grow up! I just wanna eat these beauties!
Laura
Oh, I’ve been catching myself in those decidedly “adult” flashback moments as well. I think searching for moments of peace and a clearer emphasis on personal wellness has blown away any concerns over Halloween partying madness for now. The mornings after feel a bit nicer, I will say that. These scones sound perfect for those peaceful times and I love, LOVE your photos on this one, Kathryne.
honeywhatscooking
You managed to take some gorgeous pics considering you baked at midnight. I’ve been wanting to make Pumpkin Scones… there is just so much stuff to make with pumpkin. Love the recipe… not crazy amounts of butter.
Kate
I took the pictures of my second batch during the day! I wish I could take photos at night. That would make my life so much easier.
Kasey
Somewhere along, I kinda lost Halloween, too (maybe partially because it’s also the same day as Matt’s birthday). But this year, I realized…it’s coming back. We didn’t do much (dressed Neko up as a ladybug, and I made Matt some birthday cupcakes), but I just had this feeling…it’s coming back around :) Whiskey + chocolate sound like a great Halloween to me (you shoulda done that shot hehe)
ela@it's better...
Great recipe, beautiful pics! The whole site smells great! Thank :)
Kate
You’re welcome, Ela!
shinyi
Hi, I’m from Taiwan. I often watch your blog that had many delicious foods and excellent photos. Even, reading English is really difficult to me, but I like each one of yours essays.
I’d like to try your recipes by myself. And, THANK YOU for Cookie+Kate.
Kate
Hi Shinyi, thank you for reading!
Kathryn
These are true beauties and a much better way to spend Halloween in my opinion!
Lindsey
These look incredible! Do you think they would be good with sweet potato rather than pumpkin? I recently found out I’m highly intolerant to pumpkin. (Sad!)
Kate
Hey Lindsey! That is unfortunate. Yes, I think they’d be great with sweet potato, too. It’s really all about the spices in these things anyway. Hope to see you around the holidays!
Michalea
Hi Kate!
Do you think the cook time/temp would be the same if I make this recipe into mini scones instead? As in, if I make 16 little guys instead of 8?
New to your blog, but LOVE your recipes [we are huge fans of the pumpkin/banana breads already!]
Thanks :)
Kate
Hi Michaelea. Mini scones are a fun idea! I think you could keep the oven temperature the same but you would definitely need to decrease the baking time. I’d start checking a little before half of the time specified in the recipe (so around 8 minutes).
Ala
Love the quiet and the reflection time–it’s been a tough time in our own family with two recent losses, but it’s funny–and touching–that such a simple recipe can have such a calming effect. I really feel lighter after perusing some of my favorite blogs, and this post is no exception. Thanks for the thoughts, Kate!
Kate
I’m sorry to hear about your losses, Ala. All my best!
Sylvie@GitK
Those look so inviting with that gorgeous drippy maple glaze!
Madeline
yummm!! is there anything better than Pumpkin and Pecans?! I can’t wait to whip these up for the boyfriend this weekend! Perfect lazy brunch!
Erica {Coffee & Quin
Whoa, love the powdered sugar trick! These scones look amazing. I also went to yoga on Halloween… but at least my teacher was dressed up as a zombie bride and we danced to Thriller during class. Does that count as a party? Haha.
Kate
Totally! :)
Diane
Omg i just made these and they are amazing. I cannot cook AT ALL and it still came out great, thank you for posting this it was very easy to follow and was super yummy <3
★★★★★
Kate
Diane, I’m happy to hear that! Thank you!
Skye
These look so tasty – I love that golden glaze and the sprinkling of crunchy nots. Irresistible.
Funny – my mind always wonders to baked goods during yoga too…
Tora
Your recipes are really helping me work whole wheat into my family’s diet. My daughter who called scones “hard yucky little biscuits” had a change of heart and loved them. On days you wonder if you are really helping people out in the world, I hope you remember that we are really out hear listening and baking!
Kate
Tora, I’m really happy to hear that! Thank you!
erin
These WERE AMAZING. I used butter, and worked out beautifully. Thanks for this recipe! Is sure to make a few appearances before fall is over.
★★★★★
Kate
Awesome! Thanks for commenting, Erin!
Vanessa
Absolutely can not wait to make these scones! Being in your 20’s it feels proper to go out I feel…now I question as to why I do when I’d much rather bake, like you. Highly looking forward to sharing this recipe, right up my alley! Thanks :)
Rebecca JAne
These little guys look ridiculously good! thank you for the tip on powdered sugar- never occurred to me! xx
LisaB
I sat down with these scones fresh from the oven and a cup of chai latte and nearly cried they were so good. I hadn’t had a scone is at least four years because I am lactose intolerant and can’t stand baking with yucky vegan margarine. You have outdone yourself. Even my butter-loving friends were impressed with the leftovers. THANK YOU!!!!!
Kate
Lisa, I’m just delighted to hear that you enjoyed the scones so much! Thank you for commenting to let me know! You might also enjoy my gluten-free chocolate chip cookies, which can be made with coconut oil! I’ve had pretty good luck replacing butter with coconut oil in a 1:1 ratio lately.
Elisha
These were really good, but is it really supposed to be one Tablespoon of baking powder, not one teaspoon?
Kate
Hi Elisha, glad you liked the scones. Yes, I really meant 1 tablespoon baking powder. That’s the amount specified in the original recipe and the amount I have used for all my scones. Maybe there’s a little more than usual because the scones are eggless?
Dawn
Ours came out kind of bitter… definitely too much baking soda
Mary Ann
Hi Kate,
I made your pumpkin pecan scones on Sunday. What a great and easy recipe. I have to say that I never made scones before, always short on time or intimidated by a recipe. But I decided, after reading your post, I just had to give these a try. Scrumptious!
Thank you!
Mary Ann and 7 happy, healthy collies
Kate
Thank you, Mary Ann! I’m so glad you enjoyed the scones!
Anahi C Felch
These look so amazing! Unfortunately I cannot have gluten, any recommendations for a gluten free flour substitute?
Kate
I’m sorry, I wish I knew what to suggest. Perhaps an all-purpose gluten-free flour mix would work? Please let me know if you give them a try.
Carlene
I made them the other day, they looked exactly like the photo and were really easy. This is a great recipe! So good.
Kate
So glad to hear it, Carlene! Thank you for commenting!
Maggie
Just tried these — yum! I couldn’t detect any pumpkin though, I thought maybe cutting the whole wheat with all-purpose would help them be a little less dense (pumpkin especially makes everything extra dense) and let the flavor shine through a bit. Maybe I’ll play with the glaze to give it a little extra pumpkin flavor — though the maple glaze was so delicious!
★★★★
Kate
Hey Maggie, sorry there wasn’t enough pumpkin flavor for you. I find pumpkin to be pretty bland on its own so it’s really all about the warming spices! You could add more spices to the next batch, maybe some extra salt would help, too.
Sonja
These look super good – mmmm… the icing! And thanks for the tip on making powdered sugar from cane sugar.
Allison
I had great luck with this recipe, I actually turned it into a loaf and baked at 400 for 40 minutes. Perfect.
Caitlin
I just made these. As in, these lovely dairy free delights came out of the oven 5 minutes ago. They are so good! Thanks for an easy and fantastic dairy free recipe!
★★★★★
Kate
Caitlin, so glad that you enjoyed the scones! Thank you for commenting!
Tal
These are AMAZING!!! I decided, right off the bat, to make two batches because my dad and boyfriend always finish everything before I can save any for the next day…Today, the morning after i made over 20, there are only about 6 left…They are amazing!
Kate
So glad you all loved the scones, Tal! Thanks for commenting!
Robin
My family didn’t like these. We LOVED them! This was my first crack at making homemade scones and they were perfect. We enjoyed them even a little more the next day after they’d rested and firmed up a bit. I also added a handful of chopped frozen cranberries and used half vegan butter/half coconut oil. For the glaze I used a homemade maple-cinnamon cashew cream. I can’t wait to make these for a family gathering! Next I think I’ll try out the blueberry version. Thanks :)
★★★★★
Christy
I had a can of pumpkin in the pantry I was looking to get rid of, but I didn’t have a recipe in mind. Stumbled across this recipe. I’d never made scones before, but you encouraged me to branch out (can you even call making simple scones branching out?). Anyway, they turned out great, and I love your site! I grew up in KCMO, and I’m happy to know you’re enjoying it there. Check out La Bodega for me sometime…I miss their sangria and tapas!
★★★★★
Kate
Thanks, Christy! I’m glad your scones turned out well. Now I’m craving sangria! I haven’t been to La Bodega since last summer. :)
Ali
My mind is basically blown that I can make my own powdered sugar. Useful info!
Kate
Right?! Have fun!
Sarah
I just made these and I am totally in love. They came out tasting and looking like something from a gourmet bakery. I am one of those pumpkin-obsessed people and have made a ton of pumpkin recipes, and I gotta say this is one of my new favorites!
Kate
Hooray! So glad to hear it. Thank you, Sarah!
Jodi
These look amazing! Thank you for the recipe!
Felicia
I made this recipe today and paired the scones with a pumpkin chai tea. They were amazing! I absolutely loved this recipe. Keep the pumpkin recipes coming
★★★★★
Kate
Hooray! Thanks, Felicia!
Maci
Randomly found your site while searching for a pumpkin scone recipe. I just whipped these up, and immediately ate one with a cup of coffee. They are fantastic!! Incredible texture and taste. Soft and moist. And don’t get me started on the glaze… Now I need to check out your other recipes!
Kate
Hooray! Thank you, Maci! Hope you find some other recipes to enjoy.
Princess Brittney Cooper
OMG my mouth is watering! I can’t wait to try this. I might even add some cranberries
Lorraine
I just found your fabulous blog this morning – yeah I’m always late to the party.
I JUST made these and they turned out amazing!!!! I was showered with praise by my family. Even the non-Vegan in the house was wolfing his down. And they looked so beautiful too! The Pumpkin Scones were perfect with a cup of coffee on this frigid morning.
You don’t know how much you’ve helped my damaged baking self-esteem :D I’ve only attempted making scones one time before and it wasn’t good. They were so hard that I expected the Department of Defense to knock on my door and demand my “formula” – to be used as a weapon no doubt – the “stones” were that heavy and dense.
★★★★★
Kate
Hi Lorraine! Thank you for your comment! I’m so glad you all enjoyed the scones. I would probably never make scones again if mine turned out like hockey pucks, so I’m glad you gave these a shot!
Samantha
These and your banana nut scones are delicious. How easily could I tweak either recipes to make blueberry scones? Thanks in advance!
Kate
Thanks, Samantha! I actually based both of those scones off my blueberry scone recipe, which is not vegan, so I hope that’s ok. If you are vegan, I’d suggest substituting coconut oil for the butter and non-dairy yogurt.
Lucie
These are amazing (currently eating my third)
I made my own pumpkin puree, and used walnuts instead of pecans. Also I used Nuttelex instead of coconut oil which worked perfectly.
So moist and go beautifully with maple syrup and a cup of tea. Thanks!
★★★★★
Kate
Awesome! Thanks, Lucie!
Trish
Could I use regular all purpose flour?
Kate
I think so!
T. Walker
I made this recipe tonight using coconut oil and it turned out pretty good. Mine came out more doughy but I was hoping for a harder crumbly texture. I don’t know if it’s from the coconut oil or if it could have baked longer? I left it in the oven for 18 minutes. Is the texture the same with vegan butter? I felt the icing was on the thick side at first as I am used to drizzling my frosting. I just slathered it on like a cake and with the heat it melted perfectly.. in hindsight it was the perfect thickness. My husband already downed two of them so I doubt they will last very long.
★★★★
Kate
Hi! I don’t recall my scones being doughy, so maybe try baking them a little longer next time. I’m sorry, I don’t have any experience with vegan butter!
kesh
Dear Kate, love all your recipes.. most recipes indicate substitution for gluten; this doesn’t. Have you tried baking these with gluten-free flour blend and is one better than other? Thanks
Kate
Hi Kesh! I’m sorry, I haven’t tried GF flour here and haven’t heard from anyone who has. I think GF blend would work! My banana scones are basically the same recipe and I heard from a commenter that her scones turned out great when she substituted one cup brown rice flour and one cup almond meal/flour for the two cups whole wheat flour.Also heard from another person that all rice flour worked well for her.
Lori
Kesh, Hi! I made this recipe using Pamela’s Baking and Pancake Mix which is gluten free. I didn’t make the traditional scone shape though because the dough is too sticky to shape and cut and I am too lazy to figure out how to do it right. However, I made scone cookies using a small ice cream scoop, which I kept chilled in a glass of ice water, which helped with the sticky dough situation. I would scoop a few cookies onto the bake sheet and then dip the scoop in the ice water again and then make some more. These turned out fantastic with the maple glaze and chopped pecans sprinkled on top. They were a hit at the Halloween party I attended. I hope this helps. Here is a link to the picture I took of the scone cookies. https://www.instagram.com/p/9b-L3qyVnl/?taken-by=gavintiegirl
★★★★★
Kate
Lori, thank you so much for sharing your tips!
kesh
Thanks Kate. i will try that.
Robin
Made these last night- so easy and delicious!!
Kate
Hooray, thanks Robin!
Tara
Could you use pumpkin pie spice instead of all the individual spices? If so, how much would you use?
Thanks! The recipe looks amazing.
Kate
Yes! I’d just around 1 1/2 to 2 teaspoons.
Colleen
Could you add frozen cranberries to this recipe?
Kate
I think so! Don’t defrost them. Really like that idea…
Naomi
I just made these on Sunday. I modified with spelt flour and added chocolate chips instead of pecans, but did make pecan butter. delicious!
Kate
Glad to hear it! Thanks, Naomi!
Lissa
My kids are in love with these scones & request them constantly!
Erin
Asia just made these — delicious!!!!
Cat
I just made those, and they are delicious!!
thank you
★★★★★
Colleen
Made these this morning with almond milk and coconut oil. Used pumpkin pie spice as a substitute for the cinnamon, ginger, nutmeg, and cloves – increasing to 3 tsp total as my family loves their pumpkin full of spice. Cut them into 10 pieces and baked for 14 min so everyone could have 2. Came out fantastic! Showing my family that whole wheat and dairy free can still be delicious in small steps. Thanks for a great recipe!!
★★★★★
Kari
Silly question, but do you use refined or unrefined coconut oil? I am newly dairy free and still trying to figure out baking without butter ;-)
Kate
That’s not a silly question. :) I always use unrefined, but either would work here. My brother picked up on the coconut flavor in the scones (unrefined tastes like coconut; refined doesn’t), but I couldn’t.
Kristina Manion
This recipe hit the spot for my family as we are looking forward to fall! I wanted to comment , in case it helps others in the future. I made this gluten free. I substituted 1.5 cups gluten free flour. I make the gluten free flour blend from @minimalistbaker. And then did 1/2 cup almond flour. It was great that it was so easy to substitute . I did make it with butter btw. Thanks for a great recipe- it’s a keeper!
★★★★★
Kate
Thank you, Kristina! Glad to hear you successfully made these gluten free. I tried to use Bob’s Red Mill’s all-purpose GF flour in another scone recipe the other day, and they turned out like pancakes! No good.
HANNAH
“We’re not worthy, we’re not worthy!” (A little Waynes World joke). I must say, these are the most well balanced pumpkin scones I have ever had! No need to find another recipe, I’ll be making these little, warm nuggets of joy all season!
★★★★★
Kate
Haha! Thanks, Hannah! I appreciate it. :)
Virginia
Do you know if I can substitute spelt flour for the whole wheat flour in the scone recipe??
Kate
Probably, but I’m not 100% sure!
Carla
Great recipe! Turned out perfect. I used spelt flour
★★★★★
Kate
Glad to hear it! Thank you, Carla.
Kim
I did half the glaze and it was plenty for 8 scones. These were a big hit!
★★★★★
Kate
Thank you, Kim!
Leah
These are amazing!!! I’m super impressed. I’m not vegan, but I made them for a friend who is. I was very skeptical about them because of the lack of traditional ingredients (i.e., butter), but they turned out so well. The texture is perfect, and the flavor is great. Good job!!
Kate
Thank you, Leah! So glad you loved them!
Carlee
These are delicious! I was wondering what to do with the 2 small pumpkins in my CSA box this week and decided to make homemade pumpkin puree and use it for these scones! I love that the scones themselves are not too sweet and the glaze is perfect for sweetening them up a bit. Thanks for the recipe!
★★★★★
Kate
Awesome! Thanks for letting me know, Carlee!
Barbara
Do you actually bake the scones in a 425F oven? Or is that temp only for the nuts to toast? It seemed a bit hot. Please advise.
Kate
The temperature is correct!
Mike
I’m surprised you 7se wheat flour in your recipes. I learned that whatever is an inflammatory, can I substitute almond or rice flour for this and your other escapes?
★★★★★
Mike
I hate autocorrect- WHEAT is,what I meant to say
Kate
Hey Mike, I think that wheat can cause problems for people with autoimmune disorders/leaky gut syndrome, but I’m not convinced it’s inflammatory for everyone. You might research the potential arsenic content in rice flour before you start using it a lot. My recipes that use whole wheat flour aren’t configured for almond or rice flour, so it would be a trial and error process to figure out what works. I’ve had good luck with Bob’s Red Mill’s all-purpose gluten-free flour in some of my baked goods recipe and try to make a note below the recipe when it works well. It doesn’t work for scones, though.
Jill
I made these delicious scones today after roasting a couple of pumpkins (homemade pumpkin puree). Thank you for this great recipe. It is my new favorite fall treat!
★★★★★
Amy
Love these
★★★★★
Tracey
I made your pumpkin maple glazed scones this morning. They were fabulous. Thank you.
★★★★★
Fay Decker
Seriously delicious! I made them per the recipe and they surpassed my expectations. The hardest part was chopping the pecans. I put them in a coffee grinder but they kept mashing up under the blades.
★★★★★
Erin
I made these using spelt flour; they taste and look fantastic. The glaze takes them from good to addicting. Thank you for the recipe.
★★★★
Kevin in Colorado
Nice. I used 1c wheat and 1c whole wheat, turbinado sugar instead of brown. My brown sugar always turns to a rock after opening it, and I didn’t want to take the time necessary to recover it. Butter instead of coconut oil. Instead of using a pastry cutter, I pulsed cubed butter with the dry ingredients in a food processor. Better results, lots quicker, avoiding melting the butter in the process. The wife says these are the best pumpkin scones yet — moist, light, and flaky. (Also, we didn’t do the glaze. We thought it unnecessary. And it seems to be contrary to the spirit of making “healthy” mostly whole grain pastries.
★★★★
Ellen
I made these with my children yesterday and served them to a guest for brunch this morning. They’re delicious. Thank you!
A friend moved away this week, leaving me with some contents of her pantry; here’s how things went down in my kitchen: I used almost 1 cup white whole wheat flour, filling the remainder with regular whole wheat flour. 1/2 cup brown rice flour, 1/2 cup almond flour. I used 3/4 cup sweet potato that we had left over. Since they were cooked and soft, but not pureed, I added 3/4 cup almond coconut blend milk. To compensate for the sticky consistency, I refrigerated the dough for 30 min or so. I also opted for the less pretty, mash-in-my-hands round scone shape to make smaller scones for my kids. My chef’s knife dipped first in powdered sugar helped cut the remaining dough into the triangular shaped scones. I’m saving this recipe to make again!
★★★★★
Jean Sack
Amazing recipe and very easy to make! I didn’t have brown sugar on hand so I substituted 1/4 cup of honey and went easy on the milk.
★★★★★
Em
Hi Kate, I’d like to make these today and take them to work tomorrow, but do you think these scones will be just as tasty on the next day? Also, I would like to wrap these in individual clear bags – does the glaze harden and set once cooled, or will it get all over the clear bags? Beautiful looking scones and can’t wait to try them!
Kate
Hi Em, I wish I could remember those details more clearly. I think the glaze hardens pretty well, and I think they will still taste very good tomorrow, just maybe not *quite* as good.