Vegan Pumpkin Snickerdoodle Scones
Fluffy and tender pumpkin scones with a crisp cinnamon sugar topping and an optional pumpkin spice glaze. Warmly spiced and perfect on a cool fall morning.
Servings: 8 scones
Equipment
- medium sized mixing bowl
- measuring cups and spoons
- baking sheet + unbleached parchment paper
- sharp knife
- small bowl for cinnamon sugar and glaze
Ingredients
- 2 cups blanched almond flour, packed
- ½ cup oat flour, packed gluten-free
- ¼ cup arrowroot flour
- ¼ cup brown sugar, packed
- ½ teaspoon sea salt
- 1 tablespoon baking powder
- 1 tablespoon ground cinnamon
- ½ cup pumpkin purée
- ¼ cup pure dark maple syrup
- 1 tablespoon raw apple cider vinegar
- 1 teaspoon vanilla extract
Cinnamon sugar topping
- 1 tablespoon cane sugar
- ⅛ teaspoon cinnamon
Pumpkin spice glaze, optional
- ¼ cup vegan powdered confectioners sugar
- 1 teaspoon plant-based milk
- few dashes pumpkin pie spice
Instructions
- Prep: Preheat the oven to 350°F. Line a baking sheet with parchment paper and drizzle with a scant teaspoon of oil.
- Combine dry, then add wet: Add all dry ingredients to a medium mixing bowl and stir until combined. Add all wet ingredients directly to the dry and stir until a dough forms. The dough will be slightly sticky.
- Shape: Add the dough to the parchment paper and form into a circle roughly the size of a dinner plate, about 1–2 inches thick, with lightly oiled or damp hands. The scones rise only slightly so the shape you form is close to the shape they come out.
- Sprinkle and cut: Combine the cinnamon and sugar in a small bowl and sprinkle generously over the dough. Cut into 6–8 triangles. Do not separate after cutting.
- Bake: Bake for 25–30 minutes or until the edges are golden brown. Remove and let cool for 5–10 minutes. If adding the glaze, whisk ingredients together and drizzle over cooled scones.
Notes
To pack flour: place the measuring cup directly into the bag of flour and scoop, pressing firmly and leveling the top. If the scoop doesn't fit directly into the bag, pour flour into the measuring cup and press down with your fingers, adding more until packed and level.