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Pumpkin Spice Scones Recipe: Paleo & Vegan Friendly!

Fall will be officially here in just a few more days and that means weekly batches of Pumpkin Spice Scones for my household, at least two trips to the Pumpkin Patch, roasted Pumpkin Seeds, Boots, sweaters, wine colored lipstick and beautiful flurries of leaves sprinkled all over in shades of red, amber, and brown.

Over the previous years, I have perfected some of my favorite recipes to be non-dairy friendly. And as of last March, the Paleo lifestyle has removed grains and gluten from my menu as well. This can be difficult as I no longer eat bread unless I bake it from grain free flours. However, I like the Paleo diet because I feel I have more energy.

I recommend this Pumpkin Spice Scone recipe to folks who aren’t Paleo or Vegan as well. The Pumpkin Spice Scones taste that good!


1 1/2 C Almond Flour

1/2 C Arrowroot Flour

1/2 C Pumpkin Puree

1/2 C Almond Milk

1/2 C Coconut Oil

1/2 C Agave Syrup

2Tsp. Vanilla Extract

1 Tsp. Apple Cider Vinegar

1 Tsp. Salt

1 Tsp. Baking Soda

2 Servings of Egg replacer + 4 Tsp. Water (I use EnerG Brand)

1-2 Tbsp. Cinnamon

1 Tsp Nutmeg

2 Tsp Ground Ginger

1/2 C Raisins/ Dried Cranberries

1/2 C Unsalted Cashews

1/2 C Dairy Free Chocolate Chips



Pour 2 servings of Egg Replacer into a small bowl, add appropriate water and blend. Let the egg mixture set for 10 minutes. Next add all of your dry ingredients into a large mixing bowl. Sift the almond flour, arrowroot flour, salt, baking soda, cinnamon, ginger and nutmeg. In a separate bowl mix all of the wet ingredients. Whisk the almond milk, pumpkin puree, agave, coconut oil, apple cider vinegar and egg replacer. Be sure to whisk until all of the wet ingredients are blended and fully incorporated. Slowly add the dry ingredients to the bowl of wet ingredients. Whisk all ingredients together until the batter is cohesive. Next, add in the cashews, raisins and non dairy chocolate chips and mix with a spoon. Place your scone batter in the fridge to cool for a half hour. Pre heat your oven to 350 degrees.

Once the scone batter is set  use a non stick baking surface, cover the surface with extra arrow root powder. Take half of the scone dough and roll in in the arrow root powder so it does not stick to your hands. Mold triangular scone shapes out of the dough with your hands and place your molded scones onto a non stick baking tray (I recommend the non stick silicone kind). Bake for 30 minutes. If you are using a metal baking tray, try baking for just 26-27 minutes.

Allow the scones to cool and enjoy. To take the flavor up a notch drizzle melted dark chocolate or Vegan white chocolate over your scones and sprinkle with ground cinnamon.

Sometimes I alternate the Pumpkin puree out and use pureed sweet potato…tastes just like a sweet potato pie cookie!

I hope you enjoy every bite!

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