Low FODMAP Vegan Pumpkin Scones

Total time57 min

Prep time20 min

Cook time22 min

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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
See all
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
Ingredient note
A serving of up to about 1/4 cup of pumpkin puree is low in FODMAPs. This recipe contains only about 3 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid pumpkin puree, please tap it and change its rating to Red.
4 tbsp oat milk
Ingredient note
Counting all occurrences of oat milk in this recipe, the combined amount remains within the reviewed Low FODMAP serving. If you prefer to always avoid oat milk, please tap it and change its rating to Red.
1 tsp vanilla extract

For the glaze

1 cup powdered sugar
2 tbsp maple syrup
1–2 tbsp oat milk
Ingredient note
Counting all occurrences of oat milk in this recipe, the combined amount remains within the reviewed Low FODMAP serving. If you prefer to always avoid oat milk, please tap it and change its rating to Red.
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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