Easy Pumpkin Almond Butter Scones (Vegan + Small Batch recipe)

With thanksgiving round the corner, I thought I would bring one last Pumpkin recipe to celebrate: the classic Pumpkin Scone! They aren't that much of a craze here in the UK and I honestly only heard of them from my American friends but boy are they delicious!

I changed up this original scone by replacing your traditional butter/coconut oil with almond butter for a subtle hint of flavour! This is a small batch recipe as requested from you guys on instagram, however you could easily double up to make more!

Ingredients: (serves 4)

- 150g plain flour

- 30g sugar or sweetener

- 1/2 tsp cinnamon

- 1/4 tsp ginger

- 1/4 tsp nutmeg

- 1 tsp baking powder

- 40g smooth almond butter

- 80g pumpkin puree

- 2 tbsp non-dairy milk


  1. Preheat oven to 200C (180C fan) and line a baking tray with parchment paper.

  2. In a bowl, mix together all the dry ingredients. Add in the almond butter and mix in to form "pastry crumbs" (you can use your fingers for this part if you like!).

  3. Finally, using a wooden spoon stir in the pumpkin and milk to form a firm, smooth dough - add more flour if too sticky (alternatively add a dash of milk if too dry and crumby).

  4. On a clean work surface shape into a thick round circle and slice into 4 triangles. Bake in the oven for 15 minutes until lightly browned and firm.

  5. Allow to cool on a wire rack before decorating with icing (optional). For the icing just mix together 30g icing sugar with approx 2 tsp water.

  6. Enjoy with a spread of almond butter or some dairy-free spread!

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