Pumpkin Pecan Scones

Pumpkin is a pantry staple at Two Hours From Manhattan. No doubt we are a pumpkin family. We love Pumpkin Alfredo, Pumpkin Soup, Pumpkin Muffins, Pumpkin Pancakes…we love anything pumpkin. Today? A first for us: vegan pumpkin pecan scones! I cannot believe how easy these scones were to make. And even better, they taste delicious! Big time vegan yumminess.

Vegan Pumpkin Pecan Scones

  • Servings: 8 scones
  • Difficulty: easy
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  • 1 1/2 cups whole wheat pastry flour
  • 1/4 cup old fashioned oats
  • 1/2 Tbsp baking powder
  • 1 Tbsp brown sugar
  • 1/4 tsp salt
  • 1 tsp pumpkin pie spice (or, 1/2 tsp cinnamon and 1/8 tsp each of nutmeg, allspice, ginger, and cloves)
  • 8 tablespoons very cold vegan margarine or shortening
  • 1/2 tsp vanilla extract
  • 1/4 cup non-dairy milk
  • 1/4 cup pumpkin puree
  • 1 flax egg (1 Tbsp ground flax mixed w/3 Tbsp water)
  • 1/4 cup chopped pecans


  1. Preheat your oven to 400ºF and prepare a baking sheet with parchment paper.
  2. Make your flax egg and set aside.
  3. Place all dry ingredients (flour, oats, baking powder, brown sugar, salt) into the bowl of a food processor and pulse until the ground oats are finely integrated with the other ingredients.
  4. In a small bowl, whisk together the wet ingredients: vanilla, non-dairy milk, pumpkin puree, and flax egg. Set aside.
  5. Add the very cold vegan margarine to the food processor and pulse until you have pea sized pieces of margarine incorporated with the dry ingredients.
  6. Pour the dry ingredients into a large mixing bowl. Make a well in the middle.
  7. Pour the wet ingredients into the well and gently mix the wet and dry ingredients together. Your dough will be sticky.
  8. Add the pecans and mix gently to incorporate the pecans into the dough.
  9. Turn this mixture onto a floured surface. Adding small amounts of flour to reduce the stickiness, work with the dough until you have formed a circle about 1″ thick and the dough is no longer sticking to your hands.
  10. Cut the circle into 8 pieces and place on prepared baking sheet and put in the oven.
  11. Bake for about 20 – 22 minutes. You want the bottoms a golden brown.
  12. Remove and let cool.

Maple Glaze


  • 1/2 cup powdered sugar
  • 1 teaspoon maple syrup
  • 1/2 teaspoon vanilla extract
  • Non-dairy milk, about 1 Tablespoon…but adjust as needed.


  1. Place all the ingredients into a small bowl and whisk together.
  2. Drizzle over cooled scones.
  3. Sprinkle with chopped pecans.

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