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.
[tasty-recipe id=”34490″]
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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!