It’s the season of all the pumpkin things, and these gluten free and vegan pumpkin scones are an excellent way to soak up all the vibes. Made with cassava flour for a nut free treat, breakfast or snack, these pumpkin scones will be a new favorite pumpkin recipe.
What’s the best gluten free flour for pumpkin scones?
We kept these gluten free pumpkin scones Paleo and Vegan friendly, and used cassava flour. It’s a nut free baking flour option that is similar to traditional wheat flour. It’s often touted as a 1:1 ratio for wheat flour replacement in recipes. While I think this is pretty true…there is one major thing about cassava flour to be aware of.
The most important thing to know is that while it’s fine like traditional wheat flour, cassava flour is denser. You need to whisk it before measuring. And measure right away before it settles. Otherwise, you will feel like you end up with much too dense baked goods.
What is coconut butter? And can I just use regular butter?
The short answer is no. Coconut butter and regular butter are not interchangeable. Coconut butter is just shredded coconut processed in a food processor until it is buttery in texture. You can buy it in a jar at a health food store like Whole Foods, but it’s spendy. And you can make it with a food processor at home for a fraction of the cost. I like to use it in Vegan baking, especially with cassava flour. It helps to bind, and it also helps to give levity in baked goods with cassava flour, which can get a little dense.
Other gluten free and vegan baked goods
- GLUTEN FREE HOMEMADE SNICKERDOODLES
- COFFEE CAKE MUFFINS (PALEO, VEGAN + NUT-FREE OPTION)
- GLUTEN-FREE APPLE CAKE
- GINGER MOLASSES COOKIES
- EDIBLE COOKIE DOUGH RECIPE
Your turn to try these gluten free vegan pumpkin scones
Go ahead and make a batch of these pumpkin scones! Then, enjoy them warm with a drizzle of icing on top, and maybe even some chopped pecans. Leave a comment and rating below to let us know how it goes. Also, take a pic to share on Instagram. Tag us @realsimplegood so we can check it out. We love to see what you’re cooking up! And give us a follow if you don’t already. Let’s stay connected!
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Gluten Free Vegan Pumpkin Scones
- 1.5 cups cassava flour
- 2 tsp paleo baking powder
- 1/2 tsp sea salt
- 2 tsp pumpkin pie spice
- 2 tsp cinnamon
- 1/2 cup coconut butter, softened
- 1/4 cup coconut oil, room temperature
- 1/2 cup pumpkin puree, (not the pumpkin pie filling, just puree)
- 1/3 cup pure maple syrup
- 1/4 cup non-dairy milk, plus more for icing, (almond or coconut work well)
- 1/4 cup unsweetened applesauce
- 1 tbsp apple cider vinegar
- 1/2 cup powdered maple sugar, (Pulse maple sugar in a high powered blender or food processor until powdery. Coconut sugar works or regular powdered sugar.)
- 1 tbsp non-dairy milk
- chopped pecans
- In a large mixing bowl, whisk together the dry ingredients with a fork.
- Cut coconut butter and coconut oil into dry mixture. Just use a fork to mix them in until the mixture is crumbly.
- Add the rest of the wet ingredients. Continue mixing until the dry ingredients are fully incorporated into the wet.
- Place in the fridge for 15 minutes. Preheat oven to 400° Fahrenheit and line a baking sheet with parchment paper.
- Once chilled, remove from fridge and place dough on parchment paper. Place another sheet of parchment paper on top, and use your hands to press the dough out into a circle about 8" in diameter.
- Remove the top sheet of parchment and cut the dough into 8 slices, like pizza. Spread out a couple inches apart on the lined baking sheet and transfer to oven. Bake for about 20 minutes until they start to brown on top. For crispier tops, brush a little non-dairy milk on top.
- While the scones bake, whisk together the powdered sugar and milk to make the icing. Set aside until scones are done baking.
- Once done, remove from oven. Top with icing, and sprinkle chopped pecans on top if you'd like. Enjoy! Store in an airtight container on the counter or in the fridge to make them last longer. These scones are best enjoyed warm.
Are you sure of the measurement for the milk for the icing? I had to add a lot of powdered sugar to make the right consistency.
I think I doubled it when I did the photos to have extra icing, but it should be 1 tbsp non-dairy milk and 1/2 cup of powdered sugar. It’s correct in the recipe card now. Hope you enjoyed it, aside from having a ton of icing. Sorry about that!
I substituted tapioca starch for cassava flour, and the dough didn’t thicken. The scones came out flat and looking sad. Not sure if the flour substitution caused the issues or something else. What a bummer. ☹️
It’s definitely the flour substitution unfortunately. Tapioca flour and cassava flour absorb liquid very differently. Cassava flour is a lot more absorbent and therefore the resulting dough is much thicker. Even more the brands of cassava flour even have different results. We work with either Bob’s Red Mill or Otto’s Naturals. Hope that helps.