Bakerita · by Rachel Conners★ 5.0 (10)
Gluten-Free Vegan Pumpkin Scones
NUTRITION · PER SERVING100M COOK
CAL 23%·PRO 17%
CARBS 37G31% OF CAL
6G FIBER17G OTHER13G TOTAL SUGAR
FAT 34G67% OF CAL
14G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Flaky, soft scones infused with warm pumpkin spice and topped with pecans and maple glaze. These are naturally paleo and vegan, perfect for breakfast or an afternoon treat.
mainamericanbaked good⚙️ food processor🍪 sheet pan🔥 ovengluten freepaleovegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2¾ cups (264g) blanched almond flour
- 1 cup (128g) arrowroot flour
- ¼ cup coconut sugar
- 1¼ teaspoons baking powder
- 2 teaspoons pumpkin pie spice (or use 1¼ teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg, and ⅛ teaspoon allspice)
- ½ teaspoon sea salt
- ½ cup (100g) refined coconut oil (firm)
- ¼ cup full-fat canned coconut milk
- ⅓ cup (81g) pumpkin puree
- 1 flax egg (see notes for how to make, a regular egg can also be used)
- 1 teaspoon vanilla extract
- ¼ cup chopped pecans
- Raw Turbinado sugar (to sprinkle on top)
- Maple glaze (see Notes for the recipe, you can also use maple butter!)
At a glance
PER SERVING · TIME 100M
CAL 23%·PRO 17%
CARBS 37G31% OF CAL
6G FIBER17G OTHER13G TOTAL SUGAR
FAT 34G67% OF CAL
14G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 27mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 75mg
- Calcium
- 99mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 27MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.