Pumpkin Spice Scones

Pumpkin Spice Scones
GFHPV

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.

Pumpkin Spice Scones

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

High in protein and delicious all year long, these Pumpkin Spice Scones are the perfect addition to your Pumpkin Spice Latte!

Course Breakfast, Dessert, Snack
Keyword gluten free, High Protein, vegan
Prep Time 35 minutes
Cook Time 14 minutes
Servings 6

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

  1. In a large bowl, mix together all the ingredients except for the butter.
  2. Once combined, cut in the cubed butter with a fork until it resembles coarse chunks (should be slightly bigger than pea-sized).
  3. Pop the bowl into your freezer and preheat your oven to 400 degrees.
  4. While the oven is preheating, line a baking sheet with parchment paper and do a few minutes of self-care.
  5. Once the oven has reached baking temperature, place the chilled dough on your baking sheet.
  6. Using your hands (wet them, it helps!) pat the dough out into a circle that’s 1 -1 1/2 inches thick.
  7. Cut the circle into 6 triangles and bake for 11-14 minutes. Let them completely cool before glazing!

Glaze

  1. Whisk the ingredients for either glaze option in a small bowl.
  2. Dunk or spoon the glaze over the scones.
  3. Let them sit on a cooling rack to harden.

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