Pumpkin Scones with Cream Cheese Glaze

VG - GF - RF
Serving Size:
8 Scones

Vegan, gluten and refined sugar free, these fall inspired pumpkin spice scones with cream cheese glaze are the perfect fall breakfast or dessert! Paired perfectly with hot tea and a good movie.

Pumpkin Scones

  • 2 cups gluten free 1:1 flour
  • 1/3 cup coconut sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 tsp sea salt
  • 8 tbsp chilled diced vegan butter
  • 1 vegan egg replacement
  • 5 oz. Culina non-dairy pumpkin yogurt (or non-dairy yogurt of your choice)
  • 2 tsp vanilla extract
  • 1/3 cup pumpkin puree

Cream Cheese Glaze

  • 1 cup raw soaked cashews
  • ¼ cup maple syrup
  • Juice from 1 lemon
  • 1 tsp vanilla extract
  • Non-dairy milk to thin

Serving Suggestion:

Serve warm drizzled with non-dairy cream cheese glaze and toppings of your choice, like pumpkin seeds or chopped pecans!

How To:

  1. Start by preheating your oven to 400 degrees Fahrenheit.
  2. Then, prepare your vegan egg by adding in 1 tbsp vegan replacement with 2 tbsp of water. Stir until fully combined and let sit for about 5 minutes.
  3. Next, in a large mixing bowl add your flour, coconut sugar, baking powder, baking soda, cinnamon, pumpkin pie spice and sea salt. Stir until fully combined.
  4. Then using a pastry cutter or fork, add in your chilled and diced vegan butter and cut butter into the dry mixture until it resembles a coarse meal. Once you're done cutting it in with pastry cutters I usually use my fingers to crumble it.
  5. Next, using the same bowl you used for the vegan egg, add your non-dairy yogurt, vanilla extract and pumpkin puree to the vegan egg and stir to combine.
  6. Then, add this mixture to your dry mixture and stir until fully combined, using your hands press the dough down against the bowl. Make sure not to overwork the dough, stop once the mixture is combined.
  7. Next, to a floured surface, pat into an 8 inch wide disk and slice into 8 triangles.
  8. Place each scone on a lined cookie sheet and bake at 400 degrees for 15-18 minutes.
  9. While scones are baking, prepare your cream cheese glaze by combining raw soaked cashews, maple syrup, juice from 1 lemon, vanilla extract in a high speed blender. Blend until smooth, adding non-dairy milk to thin as needed. Stir until fully combined. Taste and adjust flavor as needed.
  10. When scones are done and golden brown on the bottom, remove from the oven and let cool on a cooling rack. Once scones have cooled for 10-15 minutes, top with your cream cheese glaze and any other topping you choose! Serve warm and enjoy!

a sip

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