These homemade vegan, paleo and AIP Pumpkin Scones are soft, fluffy and flavorful with the perfect amount of sweetness and a delicious spiced maple icing.
This post is sponsored by Bob’s Red Mill. Products used in this recipe were sent to me by Bob’s and the opinions and text are all mine.
It’s Fall! And these Pumpkin Scones are the perfect welcome to the season. There are few things better than a warm, soft scone.
These dairy free, vegan, AIP and paleo scones are soft, fluffy and a little bit cakey. They’re delicately spiced with cinnamon, ginger and cloves and topped with a spiced maple icing that compliments the pumpkin perfectly. These Pumpkin Scones come together quickly with just a bit of advanced prep (freezing the shortening) and bake in under 15 minutes! What are you waiting on?
Here are the main ingredients in these Pumpkin Scones:
- Pumpkin puree – You can use either fresh or canned pumpkin in this recipe. If using the latter, you’ll want to ensure you’re using canned pumpkin puree without any additives. If you want to use fresh pumpkin, I’d recommend sugar or pie pumpkins. Here’s how you make homemade pumpkin puree.
- Cinnamon, powdered ginger, cloves – the ultimate AIP compliant pumpkin spice mix that adds the perfect amount of spice and warmth to this Fall treat.
- Coconut or maple sugar – I have used both with similar results here, the difference being the color of the dough. Coconut sugar is a lot darker than maple sugar so your scones will be a deeper orange hue if you opt for coconut sugar.
- Palm shortening – the butter replacement in this recipe and you’ll want to make sure it’s frozen! This is what helps create the texture you want with scones. I measure mine out and then pop it in the freezer for at least 30 minutes before using.
- Cassava flour
- Tapioca starch
Tips for these vegan Pumpkin Scones
- Ensure your fat is frozen. This recipe uses palm shortening. I typically measure it out and place it in the freezer for at least 30 minutes until it is solid. Frozen fat is key to the texture of these scones and you want to ensure that it melts only as it is baking and not beforehand.
- Use cold liquids to keep the palm shortening frozen. If you make your pumpkin puree fresh, you’ll want to cool it before baking with it, just so that it doesn’t melt the shortening when you are bringing the dough together. You should also use ice-cold coconut milk here.
- Ensure your coconut milk is both additive free and full fat. The fat content in the milk helps with the texture of these scones.
- Allow the scones to cool at least 15 minutes before slicing into them. Baked goods without eggs and made without gluten really need time to “set”. Cutting or breaking into them before they cool will affect the texture so exercise some patience here and it will pay off 🙂
FAQs about these Pumpkin Scones
Can I replace the palm shortening?
I’ve tested this recipe using coconut oil and the result is slightly more dense but still works. If you can’t find palm shortening you could give it a try, but the texture is far more desirable with the palm shortening and my advice is to try to source it if you can.
How do I store these?
Store un-iced scones in a sealed container in the fridge for 3-4 days. The moisture in the pumpkin puree does create a slightly more cake-y texture in these scones and I suggest serving them warm. Reheat in the oven, toaster or air fryer and then drizzle icing on top.
Can I freeze these?
Yes, these scones can be frozen and reheated as shared above. I’d recommend icing only those you plan to eat immediately. That way, you can freeze and then reheat the leftover scones in the oven or your toaster and drizzle with icing before serving.
Can I replace any of the flours?
I haven’t tested a cassava flour-free version of this recipe so cannot make any substitution recommendations for flours.
If you try these Pumpkin scones I would appreciate it if you would give the recipe a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious.
If you enjoyed these Pumpkin Scones you might also like:
- Pumpkin Chocolate Chip Muffins
- Pumpkin Spice Cake Donuts
- Pumpkin Banana Muffins
- Sweet Potato ‘Chocolate’ Chunk Bar
- Butternut Squash Biscuits