For years, I was intimidated to make scones. However, once I got over my fears, I found out just how easy and fun they can be to bake! After creating these Pumpkin Spice Scones, I never looked back!
Gluten-free, festive, high-protein, I’m determined to tackle them all starting with these incredible Pumpkin Spice Scones. Sweet and just a little bit spicy with hints of pumpkin pie spice, this recipe turned out even better than expected. It’s everything you love about your favorite fall dessert in a healthier, convenient package.
To add even more nutrition to this recipe, I used Nuzest Probiotic Vanilla Protein. Luckily, they were kind enough to give me a discount to offer to all of you (code: thekellykathleen). You can swap this ingredient if you prefer! No pressure, but if you choose to try Nuzest, I would appreciate you sharing the love through my code. Either way, Nuzest is the BEST! I wouldn’t share it otherwise.
To make this recipe, mix together all your ingredients minus the butter. Once combined, cut in the butter with a fork until the mixture forms cubes chunks.
Then, pop the bowl in the freezer, and preheat the oven. In the meantime, line a baking sheet with parchment paper, and brew a cup of coffee (I know you want one).
Now, place the chilled dough on your baking sheet, and use wet hands to flatten the mix into a circle. Cut the circle into 6 triangles, and bake them for 11-14 minutes. Finally, let them cool completely, glaze, and enjoy once hardened!
Dying to tell everyone you made this recipe and loved it?? Don’t forget to share a picture and tag @thekellykathleen so that I can profess my love to you and re-share it for all to see!
Pumpkin Spice Scones
Ingredients
- 2 cups Oat Flour
- 1 1/2 servings Nuzest USA Probiotic Vanilla code: thekellykathleen (can be swapped for more oat flour!)
- 1 1/2 tsp Pumpkin Pie Seasoning
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 2 tbsp Pumpkin Purée
- 1/2 cup Maple Syrup can be subbed for milk + stevia drops
- 1/2 cup Vegan Butter chilled
Glaze:
- 1/2 cup Powdered Sugar + 1 tbsp of Milk + 1/4 tsp Pumpkin Pie Seasoning OR 1/4 cup Powdered Sugar + 1/2 serving Nuzest + 1 tbsp of Milk + 1/4 tsp Pumpkin Pie Seasoning
Instructions
- In a large bowl, mix together all the ingredients except for the butter.
- Once combined, cut in the cubed butter with a fork until it resembles coarse chunks (should be slightly bigger than pea-sized).
- Pop the bowl into your freezer and preheat your oven to 400 degrees.
- While the oven is preheating, line a baking sheet with parchment paper and do a few minutes of self-care.
- Once the oven has reached baking temperature, place the chilled dough on your baking sheet.
- Using your hands (wet them, it helps!) pat the dough out into a circle that’s 1 -1 1/2 inches thick.
- Cut the circle into 6 triangles and bake for 11-14 minutes. Let them completely cool before glazing!
Glaze
- Whisk the ingredients for either glaze option in a small bowl.
- Dunk or spoon the glaze over the scones.
- Let them sit on a cooling rack to harden.
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