Low Histamine 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
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg H-E-B Organics Unbleached All Purpose Flour
True Goodness Organic All Purpose Flour
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⅓ cup organic cane sugar
1 tbsp baking powder
1 tsp ground cinnamon
Ingredient note
Some low histamine plans limit cinnamon, but counting all uses, this recipe has about 1/6 teaspoon per serving and likely stays within the reviewed range. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
½ tsp ground ginger
Ingredient note
Small amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe uses only a very small amount of ground ginger per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
¼ tsp ground nutmeg
Ingredient note
Low histamine diets often limit warming spices like nutmeg. The trace amount used here is likely tolerated. If you prefer to always avoid nutmeg, please tap it and change its rating to Red.
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
Ingredient note
Some low histamine plans limit cinnamon, but counting all uses, this recipe has about 1/6 teaspoon per serving and likely stays within the reviewed range. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.

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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