Pumpkin & Ginger Scones
Beautiful golden, tender scones with rich pumpkin flavour and warm, zingy ginger — soft and fluffy inside, lightly crisp at the edges. Sweetly spiced, wonderfully aromatic, and finished with a smooth maple-ginger glaze. Perfect for morning tea, breakfast, or a cosy afternoon treat — completely plant-based and utterly delicious!
Shared by jessy
Time
35 min
Serves
6
Difficulty
easy
🛒 Ingredients
- #Scones;
- 2 cups all-purpose flour.. ¼ cup coconut sugar or brown sugar
- 1 tbsp baking powder.. ½ tsp salt.. 1 tsp ground cinnamon
- ½ tsp ground ginger.. ¼ tsp ground nutmeg
- ⅓ cup solid coconut oil — chilled and firm
- ½ cup pumpkin purée — unsweetened, thick.. 3–4 tbsp unsweetened plant milk
- 1 tbsp grated fresh ginger (or 2 tbsp chopped crystallised ginger)
- 1 tsp vanilla extract
- #Maple-Ginger Glaze;
- ½ cup powdered sugar.. 1–2 tbsp maple syrup
- ½ tsp ground ginger.. 1 tsp plant milk — to adjust consistency
👩🍳 Instructions
- 1
Prep & preheat: Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
- 2
Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, ground ginger, and nutmeg.
- 3
Cut in coconut oil: Add chilled solid coconut oil. Rub with fingertips until mixture forms coarse, sandy crumbs — keep some larger chunks for flaky layers.
- 4
Combine wet ingredients: In a separate bowl, whisk pumpkin purée, plant milk, fresh ginger, and vanilla. Pour into dry ingredients and stir gently just until dough comes together — do not overmix! A few small lumps are perfect.
- 5
Shape & cut: Gently bring dough together on a lightly floured surface. Pat into a round disc about 2.5 cm thick. Cut into 8 even triangles.
- 6
Bake: Place scones on the tray, slightly apart. Bake 15–18 minutes until golden and firm to the touch. Transfer to a wire rack to cool slightly.
- 7
Glaze & serve: Whisk all glaze ingredients until smooth and drizzly. Drizzle generously over warm scones. Best enjoyed fresh and warm!