Savoury Pumpkin Scones in a Pumpkin Spiced Glaze

by Angela (Oh She Glows) on September 4, 2010

Happy Birthday Dan The Man!


Dan got lots of foodie birthday loot!


We had a fun night…just out too late as always. We didn’t get home until 2am. I only had 2 Organic Mill Street brews and I felt like I was hit by a truck this morning when I got up.

Read: Getting old. ;)

I don’t know what it is but whenever I have alcohol in me I toss and turn all night. It can be 1 beer or 5 and I still find my sleep is always disrupted!

Eric was the DD last night so he slept like a baby. ;)


Steve and Jesse…they are single and looking for love, ladies. ;)


Euchre was played!


Note: Not my hands.

Eric and I had fun playing with Phoenix, the 85 pound & only 6 month old English Mastiff!


Soooo…back to feeling hit by a truck this morning…

It was nothing a huge Green Monster and some baking couldn’t fix. ;)


I cannot even tell you how much better I felt after this Green Monster. A new lease on life, I had.

It contained = 2 cups kale, 1 cup almond milk, 1 frozen banana, 1 tbsp almond butter, 1 tbsp Vega chocolate powder, 1 tsp raw maca, 1 scoop Amazing Grass Wheatgrass powder, ice.


Anniversary flowers from the in-laws. :)



Then it was time to get down to business.

Today’s weather called for some Fall-inspired baking…it was a chilly 14C/57F this morning. The wind was blowing, it was raining, and there were new leaves on the ground. Yup, that would be Fall-like.

20100904-IMG_2168 20100904-IMG_2167

Pumpkin Scones it was. *evil cackle*



Recipe: Savoury Pumpkin Scones in a Pumpkin Spiced Glaze

By: Angela Liddon

Inspired by Starbucks Pumpkin Scones. See baking notes below before baking.

Prep Time:
25 min
Cook Time:
15 min
Total Time:
40 min
8 large scones


  • 1 cup all-purpose flour
  • 1 cup whole grain spelt flour
  • 1 tbsp. baking powder
  • 1/2 tsp. sea salt
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground ginger
  • Optional sugar- I would add 2-3 tbsp. next time!
  • 8 tbsp. Earth Balance butter
  • 1/2 cup canned pumpkin
  • 3 tbsp. almond milk
  • 1 tsp pure vanilla extract
  • 1 chia/flax egg (1 tbsp. ground chia/flax + 4 tbsp water)
  • Turbinado sugar, to garnish
  • Vegan Egg Wash:
  • 1 tbsp. cornstarch
  • 1/2 tbsp. water
  • Spiced Glaze:
  • 1 cup powdered sugar
  • 1.5-2 tbsp. almond milk
  • 1/2 tsp. pumpkin pie spice (or 1/4 tsp. cinnamon and a pinch of ginger and nutmeg)


  1. Preheat the oven to 425F and line a baking sheet with parchment of a non-stick mat.
  2. In a small bowl mix the chia/flax egg. Set aside.
  3. In a large bowl mix the dry ingredients (flours, baking powder, salt, cinnamon, nutmeg, cloves, ginger).
  4. Take the cold Earth Balance butter cut butter into dry ingredients until crumbly.
  5. In a medium sized bowl, mix the pumpkin, chia/flax egg, and almond milk.
  6. Add wet to dry and mix until a ball forms. I got down and dirty and mixed with my hands!
  7. On a flour surface place the ball of dough and kneed a few times with your hands.
  8. Shape the dough into a circle and then cut into 8 triangles.
  9. Now mix your vegan egg wash by mixing cornstarch and water and heating in microwave for 30 seconds. Stir well.
  10. With a pastry brush, brush on the glaze onto each scone.
  11. Sprinkle with turbinado sugar generously and bake for 14 minutes.
  12. Cool for 10-15 minutes.
  13. While cooling, make your spiced glaze by beating 1 cup powdered sugar with milk and spice until smooth.
  14. When scones are cool ice the scones and serve with a cup of tea or coffee!
Baking Notes: I forgot to add sugar to the recipe, so my scones turned into savoury scones! However, with the spiced icing glaze I found they were just perfect. Eric did too. If you prefer a sweeter scone I suggest you add some sugar (see original recipe). You may also have to add more almond milk. if I was not going to have icing on them I would definitely add some sugar to it.


These were really easy to make despite the long directions…it only took me about 25 minutes to prep I believe. That includes photography too!



Mix dry ingredients!


Cut in 1/2 cup Earth Balance Butter..


Note: That is only 1/4 cup pictured above.


until crumbly…


Mix wet ingredients (including chia/flax egg)…


Add wet to dry and form into a ball. Do not overmix the dough!


Flour surface…


Knead dough a few times and then shape into a circle…


I added a tiny splash of almond milk to the dough as it was a bit dry.

With a pizza slicer or a knife cut into 8 triangles..


Lay on baking sheet…


Spread with the Vegan egg wash!

This part is fun…no egg required and it turns out just as nice looking!!!


Vegan eggwash (1 tbsp cornstarch and 1/2 cup water mixed and heated for 30 secs.)- that’s it!

A gel forms…then spread each scone lightly with it. It looks gross, but hey, so do raw eggs. ;)


Bake 14 minutes at 425F. Note the bottom scones were glazed and the top ones were not.

Glaze = a much prettier scone! I would not skip this step. It also gave the Turbinado sugar something to adhere to.


Now spread that pumpkin spiced glaze on and decorate however you wish! I added some walnuts.




Awesome. I was so happy with how they turned out.

Next time I would probably experiment with adding some chopped pecans and raisins to the scones. That would be wonderful!



Enjoy with your favourite tea…




Fall you ain’t so bad after all.


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{ 5 comments… read them below or add one }

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Meredith (Pursuing Balance: Diary of a Dietetic Intern) October 8, 2010 at 2:25 pm

I just baked these! I will post them on my blog soon :)


Lauren October 24, 2010 at 11:42 am

I just baked these and they turned out amazing. Before I baked them my boyfriend told me he didn’t like scones. Umm…he’s already eaten two!


Anna December 25, 2013 at 2:49 pm

I started to make these Christmas morning and realized halfway through that I was out of pumpkin!!! I improvised with bananas – it turned out great too!


Heather February 20, 2014 at 9:19 pm

What would be a good substitute for spelt flour in this? CANNOT wait to make ’em! XX


Heather February 20, 2014 at 9:19 pm

PS. The guy on the right in the blue is adorable… BUT I live in Atlanta, so…


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