Cinnamon + Maple Pumpkin Scones

Vegan – Five Ingredients – Dairy Free – Egg Free – Nut Free – Gluten Free Option


For every savoury recipe you need a sweet equivalent

I’ve already shared my recipe for savoury pumpkin scones, so today it’s all about sweet and spice with these cinnamon + maple pumpkin scones. They’re so moist, yet light and fluffy, and just the right combination of sweet and spiced.

You can enjoy them as is, along with a coffee for morning tea, or perhaps as an after-dinner snack by cutting them in half and topping with some vegan butter, or even some pumpkin butter or cookie butter – it’s all good.



2 1/4 cup self-raising flour (gluten free, if needed)
50g vegan butter or margarine
3/4 cup pureed pumpkin
1/4 cup maple syrup
3-4 tsp ground cinnamon (or as more or as little as you prefer)




Preheat your oven to 200 degrees Celcius fan-forced
Add the flour and ground cinnamon to a a large bowl and mix to disperse the cinnamon
Dollop small bits of the vegan butter into the bowl and rub it into the flour with your fingertips
Make a well in the center for the pureed pumpkin and maple syrup and, using a flat butter knife, combine the wet with the dry ingredients
Transfer the dough to a lightly floured surface and knead gently until it forms a smooth ball
Press the dough into a 2cm high/thick shape and use a 5cm scone or biscuit cutter to cut out the scones
Gently press scraps of the dough back together to cut out the remaining scones
Place the scones on a silicone mat or a baking paper lined tray
Arrange the scones in two rows allowing them to just touch one another
Brush with a little non-dairy milk so they’ll brown nicely in the oven
Bake the scones for 15-17 minutes and allow to cool slightly before consuming


Makes 8 scones