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5 from 3 votes

Single-serving Pumpkin Maple Scone

An easy plant-based recipe for making a single Pumpkin Maple Scone!
Prep Time5 minutes
Cook Time20 minutes
Course: Breakfast, Dessert, Snack
Keyword: easy recipes, gluten-free, low sugar, plant-based, pumpkin, scone, scones, single-serving, small-batch, vegan
Servings: 1 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

Nutrition

Serving: 1 scone | Calories: 177kcal | Carbohydrates: 31g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 114mg | Potassium: 62mg | Fiber: 1g | Sugar: 6g | Vitamin A: 157IU | Vitamin C: 0.2mg | Calcium: 84mg | Iron: 2mg