vegan-pumpkin-oat-scones-with-walnuts

Vegan Pumpkin Scones with Walnuts and Maple {Oil-Free}

Have you ever tried the classic pumpkin scones at Starbucks but wanted a healthier vegan alternative? This easy pumpkin scone recipe is dairy-free, egg-free, refined sugar-free, and can be made gluten-free. Oh-snap!

This recipe radiates fall with cinnamon, nutmeg, ginger, cloves, maple syrup, and vanilla for extra cozy vibes. 

If you have recently made the transition to a plant-based diet, you might be worried you’ll be missing out this fall. Don’t worry I’ve got you covered! This pumpkin spice scone recipe is (dare I say it) even better than the non-vegan pumpkin scones at Starbucks.

Dry Ingredients:

  • 1 1/2 cups (198 g) whole wheat flour or whole-wheat pastry flour or gluten-free baking mix
  • 3/4 cup (72 g) rolled oats
  • 1/4 cup (60 g) granulated maple sugar or brown sugar
  • 1 tablespoon (15 g) baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt

Wet Ingredients:

  • 1/2 cup (123 g) pumpkin puree
  • 2 tablespoons (14 g) ground flax-seed mixed with 4 tablespoons (60 ml) warm water
  • 1/4 cup (60 ml) almond or oat milk
  • 1/4 cup (60 ml) pure maple syrup, dark or amber
  • 1 teaspoon maple extract, optional
  • 1/2 cup (55 g) chopped walnuts

Gaze:

  •  1/4 cup confectioner’s sugar
  • maple syrup

Cooking Tip:

The flax-water mixture is what we call a flax-egg. It’s not an egg at all, but it’s supposed to mimic an egg in vegan baking. When you combine ground flax seeds and water it forms a thick paste that acts as a binder for the rest of the ingredients.

Instructions:

  1. Preheat the oven to 350 degrees and oil a large cookie sheet (*or line with parchment to make oil-free).
  2. Mix the dry ingredients in a large mixing bowl well. Mix the wet ingredients in a smaller bowl.
  3. Right before baking, add the wet ingredients into the dry ones and mix until thoroughly combined, then mix in the walnuts.
  4. Scoop out the batter to the middle of your prepared cookie sheet and pat it into a big circle about 3/4-inch thick. Using a chef ’s knife, score into 12 triangles by cutting halfway through the dough.
  5. Bake for 25 to 30 minutes until golden brown.
  6. Place confectioner’s sugar in a small bowl. Make glaze by whisking a few drops of maple syrup into the confectioners’ sugar. Add more as necessary to achieve desired texture. Drizzle over the scones.