So I’ve adapted (and tried) this recipe with different variations (regular, gluten-free, vegan, vegan-GF) and it worked fantastically every which way…

Customize to you wildest dreams…these babies are super yum.

Adapted from Recipe Girl

Pumpkin Scones


  • 2 cups all-purpose flour / 3 cups Bob's Red Mill GF flour
  • 3/4 cup granulated white sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 cup canned pure (unsweetened) pumpkin
  • 3 tablespoons half and half cream / 3 tbsp So Delicious® Coconut Milk Creamer
  • 1 large egg / 1 tbsp ground flax seeds mixed with 1/4 cup warm water
  • 6 tablespoons cold butter, cut into cubes / 6 tablespoons Earth Balance, cut into cubes
  • 1/2 cup powdered sugar (sifted)
  • 1 tablespoon milk (any kind)
  • 3/4 cup powdered sugar (sifted)
  • 1 to 2 tablespoons milk (any kind)
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • pinch of ground ginger
  • pinch of ground cloves


  1. Preheat oven to 425°F. Spray baking sheet with cooking spray or line with parchment paper. Give it a light dusting of flour on top of that.
  2. In a large bowl, whisk together dry ingredients (through ginger).
  3. In a separate bowl, whisk together pumpkin, half and half (coconut creamer) and egg (flax and water).
  4. Use a pastry cutter or two knives to cut butter (Earth Balance) into the dry ingredients. Continue cutting until the mixture resembles fine crumbs. (You may also use a food processor for this step. Pulse until the mixture resembles fine crumbs).
  5. Fold wet ingredients into dry ingredients, then form the dough into a ball. The dough will be wet, but if it seems super sticky... just go ahead and sprinkle a little more flour into the dough until it's easier to handle. Remember, you want it to be somewhat sticky, and that's okay- but you also don't want it to stick to the baking sheet. Pat out dough onto the lightly floured baking sheet and form it into a 1-inch thick circle. Use a large knife or a pizza cutter to slice the dough three times through the middle, making six triangular slices of dough. Gently pull the triangles apart (might be a little more difficult with the GF ones, but keep at it...using flour on your knife works well), leaving about 1/2-inch space between each one.
  6. Bake 14 to 16 minutes on prepared baking sheet. Scones should begin to turn light brown.
  7. While scones are cooling, prepare plain glaze by whisking ingredients in a medium bowl. Mix until smooth.
  8. When scones are cool, use a knife to cut them apart and then pull them apart so that they are ready for glazing. Use a brush to paint a coating of the glaze over the top of each scone.
  9. As the white glaze firms up, prepare spiced icing by whisking the ingredients in another medium bowl until smooth. Drizzle this thicker icing over each scone (or brush it on) and allow the icing to dry before serving.