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GF Vegan Pumpkin Scones

awesome gluten free vegan pumpkin scones recipe

This is one of the easiest pumpkin treats you’ll make this season. Made with a store-bought gf flour blend, these vegan scones mix up quickly by hand. And they’re just barely sweet, so great for a quick gluten free breakfast or snack.

Perfect for fall baking! I’m assuming actual fall weather is right around the corner . . .

GF Vegan Pumpkin Scones

7 or 8 pumpkin scones

Softer than a traditional scone, these are a must for pumpkin spice season! See notes after recipe for info on gluten free flour used, shortening sub, how to sour any kind of milk, and more.


  • 1 1/4 cups gluten free flour blend
  • 3 tablespoons sugar, any kind
  • 2 teaspoons baking powder
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons organic shortening
  • 3/4 cup pumpkin
  • 1/3 cup soured coconut or hemp milk
  • 1/3 cup apple cider
  • 1 tablespoon pure vanilla extract
  • Pumpkin seeds for topping


Preheat oven to 375 degrees. Line cookie sheet with parchment paper.

In a medium bowl, combine gf flour blend, sugar, baking powder, cinnamon, ginger, baking soda, and salt. If you're in the mood for nutmeg, go right ahead and grate some in. I was nutmegged out, so didn't add any.

Cut shortening into dry ingredients. Place bowl in fridge while you prep liquid ingredients.

In a large cup, combine pumpkin, soured milk, apple cider, and vanilla extract. Add liquid ingredients to dry, and blend thoroughly. Let dough chill in the freezer for a few minutes.

Use a number 12 disher to drop dough into a bowl of pumpkin seeds. Retrieve dough ball and place on parchment paper.

Bake for 17-18 minutes. Let scones cool for a few minutes before transferring to a cooling rack.



I used the Artisan Flour Blend from Pamela’s. If you sub a different all-purpose gluten free blend, you may need to add a small amount of guar gum.

No shortening? Substitute chilled butter (any kind) in place. Be sure to let the dough chill before baking; butter tends to make baked goods spread more than shortening.

Sour any kind of milk by pouring 1 teaspoon of apple cider vinegar into a cup. Add hemp or coconut milk to measure 1/3 cup.

If dough is too dry, add additional liquid (a tablespoon at at time) until all ingredients have been incorporated.

Otherwise known as an ice cream scooper, dishers come in a variety of sizes. I like the ambidextrous dishers as seen here.

Store extra scones frozen to defrost as needed.

gluten free vegan pumpkin scones recipe

Hungry for more? Here are 10 of my favorite pumpkin recipes, including a super easy pumpkin mug cake. Or check out what’s cooking at Gluten Free Wednesdays. Waffle pizza, here I come!


  1. Oh my goodness, these look wonderful, Linda! Especially with the pepitas as topping. Tea and scones will need to happen soon! 😉 Sharing …


  2. These look amazing and simple to make! I am definitely going to make these.

  3. Oh my goodness, I cannot wait to make these! Perfect weather today, so I should just head into the kitchen right now. It’s ok to eat scones between lunch and dinner, right? 😉

  4. Marcellina says:

    We love Pamela’s artisan blend and enjoyed these scones with dinner. Thank you for a wonderful recipe!