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Sometimes you come across a recipe you just have to share.  The pumpkin scones from Jess at Cupcakes & Kale is one of those recipes.  I know there are a lot of mediocre plant-based baked goods out there – but trust me, these scones are amazing.  If, like me, you prefer your baked goods on the less sweet side, please give these a try – you will not be disappointed. Thanksgiving is coming up and I can’t think of a better thing to serve guests, whether at brunch or as a snack with a cup of coffee or tea.  I brought these to work and everyone raved about them. Of course you don’t have to share them…

Cupcakes & Kale Pumpkin Scones



  • 1 cup organic all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 tbsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/8 tsp cloves
  • 1/2 tsp salt
  • 1/4 cup + 2 tbsp cup cold earth balance margarine (I used their solid coconut spread)
  • 1/2 cup pumpkin puree 
  • 2 tbsp non-dairy milk (I used vanilla almond milk)
  • 5 tbsp brown sugar (I used turbinado sugar)


Preheat the oven to 400f.  in a large bowl sift together all of the dry ingredients.  using a pastry cutter {or 2 forks} cut the cold earth balance into the mixture until it resembles coarse crumbs.

in another bowl, mix the pumpkin, milk & sugar.  Add this to the flour bowl and mix to combine.  You’ll end up with a fairly dry dough.

Turn this out onto a lightly floured surface and divide it into 3 equal balls.  flatten each one into a round disk that’s about 6 inches across and 1/2 inch thick.  using a sharp knife, cut each disk into quarters and place them on a parchment or silpat-lined baking sheet.  bake for 15-16 minutes.  remove from the oven, allow the scones to cool and then drizzle them with spiced glaze.

Spiced Glaze

  • 5 tbsp sugar
  • 1/2 tbsp flour
  • 1/4 tsp molasses
  • 1/4 tsp cinnamon
  • 1/8 tsp ginger
  • pinch cloves
  • 1 tbsp non-dairy milk 

Mix everything together in a small bowl and drizzle onto the scones either with a spoon, or from a plastic bag with the tip cut off.