Gluten-Free Vegan Pumpkin Scones
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 8
  • 1 cup raw pecans, chopped
  • 1 cup sorghum flour
  • 1 cup almond flour
  • 1 tbsp baking powder
  • ¼ cup coconut sugar
  • 1 tsp cinnamon
  • 1¼ tsp pumpkin pie spice
  • ½ tsp salt
  • 5 tbsp vegan butter (I used Earth Balance)
  • ¾ cup pumpkin puree (NOT pumpkin pie filling)
  • ¼ cup non-dairy milk (I used almond milk)
  • 1 tsp vanilla
  • 1 cup powdered sugar
  • ½ tsp cinnamon
  • 3 tbsp non-dairy milk (I used almond milk)
  1. Preheat oven to 425F and line a baking sheet with parchment paper or a non-stick baking mat.
  2. In a large bowl, combine ¾ cup pecans, the flours, baking powder, coconut sugar, cinnamon, pumpkin pie spice and salt. Mix together until combined.
  3. Add the butter and with a pastry cutter, a fork, or your hands, mix together until the mixture resembles sand. (If you're using your hands, work quickly so that the butter doesn't get too warm - it needs to be very cold).
  4. Add in the pumpkin puree, non-dairy milk and vanilla, and mix well until everything is combined. Form the dough into a large circle and cut into 8 slices.
  5. Put the slices on the baking sheet and bake for 15 minutes, or until lightly browned.
  1. Whisk together the icing sugar, cinnamon and non-dairy milk. Spread generously over the cooled scones and top with the remaining ¼ cup chopped pecans.
Recipe by Vegan Recipes from Cassie Howard at