Fall baking at its best! These pumpkin cranberry scones are soft, spiced, and studded with tart cranberries and crunchy pepitas (pumpkin seeds). Perfect with a hot cup of coffee or tea on a crisp autumn morning.
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Pumpkin Scones
- Total Time: 35 minutes
- Yield: 4-6 servings (8 scones)
Description
There’s something about the aroma of pumpkin spice that instantly says fall. These pumpkin scones are a celebration of the season—soft and moist on the inside, with a tender crumb that practically melts in your mouth. Sweet pumpkin puree brings richness and moisture, while warm spices like cinnamon, nutmeg, and cloves fill your kitchen with that unmistakable autumn fragrance. Tart, ruby-red cranberries add a pop of color and a tangy contrast that makes these scones truly special.
Ingredients
Units
Scale
- 2 cups oat flour
- 1 1/2 cups super fine almond flour
- 3/4 cup white rice flour
- 6 tablespoons coconut sugar
- 1 tablespoon baking powder
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 2/3 cup full-fat coconut milk
- 2 teaspoons pure vanilla extract
- 1 teaspoon apple cider vinegar
- 1 cup craisins (or raisins if you prefer)
- 1/4 cup pepitas (pumpkin seeds)
- 1/2 cup cashews
- 1/2 cup water
- 2 tablespoons maple syrup
- 1 teaspoon lemon juice
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the oat flour, almond meal, baking powder, pumpkin pie spice, sugar, and salt.
- In a separate bowl, whisk the pumpkin puree, coconut milk, vanilla, and apple cider vinegar until thoroughly mixed.
- Pour the wet mixture into the dry ingredients and mix until just combined. Stir in the cranberries as you go. The dough will be stiff, similar to the texture of very soft Play-Doh, and you may need to use your hands to bring it together. If the dough feels too sticky and won’t form a ball, add additional rice or oat flour, about 3 tablespoons at a time, until it thickens. On the other hand, if the dough seems too dry or crumbly, add more coconut milk, 2 tablespoons at a time, until the flour is fully absorbed and the dough comes together smoothly.
- On the parchment-lined baking pan, shape the scone mixture into a 7-8-inch circle that is about 1 ½ inches high. Cut into 8 wedges, and gently pull them apart so there’s at least an inch between them. Sprinkle pepitas over the top of the scones and bake for 20-25 minutes or until lightly golden brown.
- While the scones are baking, place the frosting ingredients into a high-speed blender and blend until smooth and creamy. Set aside.
- When the scones are finished baking, allow them to cool for 10-15 minutes. Drizzle frosting over the top and serve.
- Prep Time: 10
- Cook Time: 25
- Method: Baking
I made these last night and they were outstanding. These had the right amount of sweetness, good crumb, a little bit of salt from the pepitas and a little bit of crunch. The only thing I changed was baking them in a clay scone pan. Oh and I didn’t make the frosting because I was lazy. They didn’t really need it though 🙂 Thank you Kim!!
I’m glad you enjoyed them! I thnk I need a clay scone pan, but maybe my pizza stone can substitute for now. Thanks for testing and sharing your kind thoughts. ❤️
I always loved scones before I went WFPB so I was eager to see how closely these matched my memory. They were perfect! I substituted oat flour for white rice flour, date sugar for coconut sugar and soy milk for coconut milk. I also halved the sugar and didn’t make the frosting. Great with almond butter! Recommend downloading to the Paprika 3 recipe organizer app rather than printing out.
I’m glad they worked with those substitutions! We often leave out the frosting and include it for special occasions. Thank you!
These pumpkin scones sound like a delightful slice of autumnal magic, quite literally bursting with color thanks to those tart cranberries! Who knew pumpkin puree could be such a party host, mixing so well with coconut milk and vanilla? The method seems straightforward, though I suspect the dough might try to play hide-and-seek with the flour measuring cup. The frosting, blending cashews into smooth creaminess – now thats a plant-based twist I can get behind! Definitely trying these for my next #vegan gathering; the scones look like theyd charm everyone, especially with those pepitas looking all cheerful on top. High five for #glutenfree goodness!Nano Banana free
Thank you!
I hope you try them soon-we love them for a special breakfast treat!