Gluten Free Vegan Pumpkin Scones

Total time57 min

Prep time20 min

Cook time22 min

These cozy wedges are packed with warm autumn spice — cinnamon, ginger, nutmeg, and clove folded into a rich pumpkin dough. Grating frozen butter straight into the dry mix keeps every bite flaky and tender, with pockets that flake apart as you break into them. A pumpkin-oat milk mixture brings the dough together into a shaggy, easy-to-shape circle, cut into wedges and chilled briefly so they hold their bakery-style shape in the oven. Once golden at the edges, they're finished with a thick maple-cinnamon glaze that sets into a sweet, spiced shell. It's a great pick for a fall breakfast spread, and it fits neatly into a gluten free baking rotation.

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Ingredients

8 servings

For the scones

2 cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
⅓ cup organic cane sugar
1 tbsp baking powder
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
6 tbsp vegan butter, frozen
½ cup pumpkin puree
4 tbsp oat milk
1 tsp vanilla extract

For the glaze

1 cup powdered sugar
2 tbsp maple syrup
1–2 tbsp oat milk
¼ tsp ground cinnamon

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2
In a large mixing bowl, whisk together the flour, organic cane sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt until evenly combined.

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