I don’t have toast this Tuesday but I got single-serving scones for dayz 👌

What do you think of eating pumpkin outside of Fall? That thing comes in a can so it’s season-less as far as I’m concerned.

This one is real easy to make and if you wanna make it a dessert, mix some powder sugar with maple syrup and drizzle on. I also added some mashed strawberry to my drizzle for that color, because I’m random like that.

Let me know if you give this a try!

Print Recipe

5 from 3 votes

Single-serving Pumpkin Maple Scone

An easy plant-based recipe for making a single Pumpkin Maple Scone!

Prep Time5

Cook Time20

Course: Breakfast, Dessert, Snack

Keyword: easy recipes, gluten-free, low sugar, plant-based, pumpkin, scone, scones, single-serving, small-batch, vegan

Servings: scone

Calories: 177kcal

Ingredients

1 tsp coconut oil, melted (5 g) sub other oils
1 tsp any milk (5 g) I use unsweetened almond milk
1/2 tbsp maple syrup (10 g)
1 heaping tbsp pumpkin puree (about 20 g)
1/4 cup flour (30 g) gf all purpose if desired
1/4 tsp baking powder
1/4 tsp pumpkin pie spice or cinnamon
pinch of salt

Instructions

Preheat oven to 350F and line a cookie sheet with parchment.
In a bowl, mix oil, milk, syrup, pumpkin puree.
In a small bowl, whisk together all flour, baking powder, pumpkin spice, salt.
Combine wet and dry by folding together, don’t overmix. It should make a shaggy dough that sticks together but not too wet. If the dough is too wet, add a pinch of flour. If it's too dry and won't stick together, add a drop of water/milk.
Drop batter on the cookie sheet and form into a triangle (or disk).
Bake 20 min, let your scone cool and enjoy!

Notes

If you want to make an icing for your scone, mix 1 tbsp powder sugar with 1 tsp maple syrup. Mine was pink because I also added some strawberry puree for fun.
Here’s a video to give you an idea of the kind of dough you want to make: https://youtu.be/1WnItrntnR8?t=327