Pumpkin Pecan Scones

I’m writing this post from the Washington-Reagan National Airport, getting ready to fly home for the holidays.  Thankfully, my flight is a quick one. While waiting in the terminal, it’s easy to feel rather at the mercy of airline officials. The healthy food options are scarce and there is rarely an explanation as to why flights are delayed. After my incredibly underwhelming breakfast of a banana + roasted almonds, I started dreaming up Christmas morning treats.

I made these scones a few weeks ago and they popped right into mind. Perhaps I’m sleep deprived, but look how PILLOWY!


Can you tell I’m excited for the holiday?

I’ve made vegan scones in that past that were sadly reminiscent of Hagrid’s “rock cakes” (any HP fans out there?). I am happy to report that this recipe is everything you want a pastry to be–light, flaky, and flavorful. I hope you’re not yet sick of pumpkin (I never will be). These scones taste decadent yet are still full of good-for-you ingredients.

This recipe was inspired by Ambitious Kitchen and make 6-8 scones. I recommend serving immediately.


  • 3/4 cup pumpkin puree
  • 1/3 cup maple syrup
  • 1/3 cup almond milk
  • 1 TBS molasses
  • 1 tsp vanilla extract
  • 1 tsp vinegar or lemon juice
  • 2 cups whole wheat flour (pastry is best)
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp each ground ginger and nutmeg
  • 1/4 tsp each allspice and salt
  • Small pinch of cloves
  • 1/4 cup coconut oil, NOT melted
  • 1/2 cup oatmeal
  • 18 whole pecans
  • Granulated sweetener of choice (optional, for topping)


  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. In a medium bowl, mix first six ingredients and set aside.
  3. In a large bowl, combine flour, baking powder, cinnamon, ginger, nutmeg, allspice, and salt. Add coconut oil one TBS at a time, using a fork + knife to “cut” the mixture while combining. The oil should make the mixture nice and crumbly. Alternatively, you could place all ingredients in a food processor and pulse a few times.
  4. Add wet mixture to dry, along with oats. Blend until just combined, taking care not to over mix.
  5. Place dough onto parchment-lined sheet and tamp down slightly. Using a sharp knife, barely cut into 6-8 triangles. You do not need to separate the scones now (see photo for reference). Add a few pecans on top of each scone and sprinkle with sugar, if using.
  6. Bake for 23 minutes, or until golden.
  7. Serve with vegan butter, agave, jam, or spread of your choice! Best when hot.


2 thoughts on “Pumpkin Pecan Scones

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