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The restaurant I worked at throughout college changed my life. I think it would be amazing if everyone had the chance to work in the service industry at some point, because it definitely teaches you a thing or two about how you should treat other people, and gives you more patience than you ever had before.
Working in a restaurant also taught me to love REAL food. Up until that point, I pretty much relied on drive-thru windows and packaged foods you could pop in a toaster or microwave. I was a “picky” eater in the sense that I didn’t stray outside of my usual convenience foods. However, being a server changed all of that, because I had to taste the specials each night– and I realized that made-from-scratch salad dressings and sauces tasted way better than the bottled versions I was accustomed to.
Many of the recipes you’ll find here on the blog are inspired by dishes we served at that restaurant, including these scones. Our in-house baker would show up at 3am to whip up scones from scratch every morning, and they were the best I’d ever tasted. I’d describe them as a cross between a biscuit and a muffin– slightly moist like a muffin, but still crumbly and almost flaky, like a biscuit. These vegan and gluten-free scones aren’t quite as decadent, but they make a delicious Fall treat that won’t leave you with a morning sugar crash later.
I hope you’ll enjoy them!
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Gluten-Free Vegan Pumpkin Scones
Makes 8 to 9 scones
Ingredients:
Pumpkin Scones:
2 cups gluten-free oat flour*
1 cup coconut sugar
1/2 cup coconut oil, chilled
1/2 cup pumpkin puree
2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon apple cider vinegar
Creamy Maple Glaze:
2 tablespoons raw cashew butter
1 tablespoon arrowroot starch
1 tablespoon maple syrup
2 to 3 teaspoons water
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*Note: You can make your own oat flour by simply grinding gluten-free rolled oats in a blender or food processor.
Directions:
Preheat the oven to 350ºF and line a large baking sheet with parchment paper or a silicone liner. In the bowl of a large food processor fitted with an “S” blade, process together the flour, sugar, and coconut oil until crumbly. Add in the pumpkin, cinnamon, ginger, cloves, salt and baking soda and process again until a thick dough is formed. Add in the vinegar last, and process once more to incorporate it thoroughly.
Use a heaping 1/4 cup to scoop the dough and drop it into 8 or 9 evenly-sized mounds on the lined baking sheet. Bake until the centers of the scones are firm to the touch and your kitchen is filled with a fragrant Fall scent, about 20 minutes. Allow the scones to cool completely before topping with the Creamy Maple Glaze.
To prepare the glaze, stir together the cashew butter, arrowroot, maple syrup and 2 teaspoons of water. Add more water if needed to thin, then spoon the glaze over each scone and serve. Thanks to the use of arrowroot, this glaze will “set” to an extent, similar to a glaze made with powdered sugar, after a few hours. (I noticed the glaze was dry to the touch after 4 hours.)
These scones can be stored at room temperature for up to 3 days, or in the fridge for up to one week.
Ingredients
Pumpkin Scones:
- 2 cups gluten-free oat flour*
- 1 cup coconut sugar
- 1/2 cup coconut oil , chilled
- 1/2 cup pumpkin puree
- 2 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon apple cider vinegar
Creamy Maple Glaze:
- 2 tablespoons raw cashew butter
- 1 tablespoon arrowroot
- 1 tablespoon maple syrup
- 2 to 3 teaspoons water
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper or a silicone liner. In the bowl of a large food processor fitted with an "S" blade, process together the flour, sugar, and coconut oil until crumbly. Add in the pumpkin, cinnamon, ginger, cloves, salt and baking soda and process again until a thick dough is formed. Add in the vinegar last, and process once more to incorporate it thoroughly.
- Use a heaping 1/4 cup to scoop the dough and drop it into 8 evenly-sized mounds on the lined baking sheet. Bake until the centers of the scones are firm to the touch and your kitchen is filled with a fragrant Fall scent, about 20 minutes. Allow the scones to cool completely before topping with the Creamy Maple Glaze.
- To prepare the glaze, stir together the cashew butter, arrowroot, maple syrup and 2 teaspoons of water. Add more water if needed to thin, then spoon the glaze over each scone and serve. Thanks to the use of arrowroot, this glaze will "set" to an extent, similar to a glaze made with powdered sugar, after a few hours. (I noticed the glaze was dry to the touch after 4 hours.)
- These scones can be stored at room temperature for up to 3 days, or in the fridge for up to one week.
Notes
Nutrition
Per Serving: Calories: 348, Fat: 17g, Carbohydrates: 49g, Fiber: 7g, Protein: 5g
Note: If you want to keep these scones nut-free, use sunflower butter instead of cashew butter in the glaze, or omit it all together. The scones are delicious on their own! For those following proper food combining, these scones are considered a starch if you omit the glaze.
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Reader Feedback: Have you ever worked in a restaurant? If so, what was your favorite dish on the menu?
These are fabulous! I cut the coconut sugar to 3/4 C and didn’t do the glaze. They were still very sweet to me (I’ve been off cane sugar and honey for about 5 months). A real winner at my house! Thanks.
Made these today for my husband’s birthday breakfast and a women’s group- everyone loved them! One note of warning- I didn’t realize my cashew butter had added oil etc so the topping did not com together as well as it could. Love your recipes Megan- thank you for sharing your passion and skill with food!
I made these with half coconut sugar, half honey/maple syrup. They needed sbout 3 extra minutes in the oven, but they came out great! I made the glaze using almond butter and some added vanilla, and threw a few dark chocolate chips on top of half the batch, and glazed the other half.delicious! Thanks, Megan:)
AMAZING. Seriously, just amazing. Thank you so much for sharing this recipe! I followed it to the tee except for I didn’t have just clove and ginger so i added 1 tsp and 1/2 of pumpkin spice.
I am allergic to OATS can you use another flour instead?
I haven’t tried it with another flour yet, but please let us know if you do!
Just made these delicious scones. Using the 1/4 cup measure I ended up with 10. Since I didn’t have arrowroot I used tapioca flour in the topping.
Just made them for the second time this morning. SO good! I used almond butter in the icing and turned out good.
This recipe looks delicious have you tried it without the oat flour. I have celiac disease and I am too sensitive to oat due to it’s high cross contamination issues. I would love to try this I am just not certain of the oat flour’s texture and consistency compared to other flours.
This recipe is fantastic! I have made 3 different batches. I made first batch as written, second batch I added chocolate chips and the third batch I used banana in place of pumpkin, added cocoa powder, craisins and pepitas and they all turned out beautifully delicious!! Thanks Megan, I love your recipes, always so simple and call for ingredients I have on hand.
I made these and we devoured them – fantastic! I did, like a couple other commenters mentioned, only get 6 out of the recipe, and that was with a smaller measuring cup (1/3 cup each scoop). Super easy recipe and delicious – will be making them again! Thanks!