These Pumpkin Pecan Maple Scones are a favorite, combining the flavors of pumpkin and maple, with a crunchy bite of pecans for a taste match made in heaven. With real pumpkin and pumpkin pie spices, vegan yogurt for moisture, these will easily become your Fall and Holiday breakfast specialty. They’re light, flaky, stay moist for several days, and glazed with a glossy maple icing.
I’ve loved scones ever since I first discovered them. I’m thinking back to growing up in Seattle and going to the Washington State Fair, known locally as “the Puyallup Fair” and waiting in long lines for the scones. They were plain vanilla sweet scones, warm out of the oven, sliced open and filled with butter and jam.
Fast forward, Starbuck’s became known not only for their coffee concoctions, but the Fall arrival of Pumpkin Scones for several years in a row. Prior to the elimination of dairy in my diet, I indulged in my fair share of those sweet treats. My Pumpkin Pecan Maple Scones are influenced by these memories, however these are vegan and gluten-free for a healthier guilt-free treat.
FODMAPs: Check your yogurt for offending ingredients. Also, make sure you use a gluten-free flour blend that does not include chickpea or other bean flours. The amount of pumpkin used is low-FODMAP in a single scone.
Pumpkin itself is full of great nutrition. Native to North America, Its orange color signifies it has beta carotene in it, vitamin A, which contributes to eye and skin health. It is antioxidant-rich, which helps prevent many diseases. High in potassium and vitamin C, it may boost immunity. It's low in fat, and high in fiber, which supports cholesterol and heart health.
If you make this vegan, gluten-free and low-FODMAP recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️ below and leave a comment! We'd love to hear your feedback.
This post may contain affiliate links. Please read my disclosure and privacy policy.
Comments