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Pumpkin Spice Scones

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


  • 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


  • 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


  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!


  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.