Mocha Pumpkin Scones offer a rich, buttery,Β chocolaty flavor, yet free from all that ails you–not your average biscuit!
Mocha Pumpkin Scones
Gluten-free, Plant-based & Refined Sugar-free Scones
Merriam-Webster defines the word free many different ways. OneΒ meaningΒ is beingΒ relieved from or lacking something unpleasant or burdensome. The Mocha Pumpkin Scones are exactly that–free of gluten, non plant-based ingredients, refined sugar and oil!!
Flax Egg
Mocha Pumpkin Scones – Mixing Ingredients
While we are discussing definitions, it seems prudent to mentionΒ that the one for scones varies depending on geography. Some countries define scones and biscuits as two very distinct and different treats.Β Other countries feel they are one in the same, and still some wouldΒ say that scones, biscuits and cookies are allΒ identical.
A Flexible Scone Recipe
This recipe is so flexible you can satisfy any country’sΒ definition! They can be prepared with a crispy outside and a soft, doughy center.Β Add a little more baking time and they will have a crispy outside with a delicate, crumbly inside. And yet a third option, they can be flattenedΒ and baked to a delightful cookie perfection!
Scooping Dough
Mocha Pumpkin Scones – On Baking Sheet
Good for What Ails You
As if the delicious flavor and lack of unhealthy ingredients are not enough, the pumpkin, almond flour, and flaxseedΒ in theseΒ Mocha PumpkinΒ Scones make them a nutrient-dense confection. Pumpkin is one of the best known sources of the antioxidant beta-carotene. Research has suggested that a diet rich in beta-carotene may reduce the risk of certain cancers, asthma, and heart disease, while delaying aging and contributing to eye health.
Mocha Pumpkin Scones – On Cooling Rack
Collectively, these ingredients offer plant-based protein, omega 3 fatty acids,Β and numerous other vitamins and minerals such as vitamins A,Β C, andΒ B-6, as well asΒ magnesium and iron. With all that to offer what are you waiting for?! It’s time to get your pumpkin on!!
Mocha Pumpkin Scones
Mocha Pumpkin Scones
One of the awesome things about this recipe isΒ the Mocha Pumpkin Scones stay fresh much longer than traditional scones.Β Although, we don’t have to worry about that in our house. By the time they have made their rounds through breakfast, snacks, and dessert another batch is in demand! Enjoy!!
If you’re looking for other scone possibilities, check out my Golden Pomegranate Scones! Or if you want to take advantage of all that pumpkin has to offer, you can also try my Peanut Butter Pumpkin Muffins!
Mocha Pumpkin Scones offering a rich, buttery, chocolaty flavor, but free from all that ails you--not your average biscuit! (Gluten-free, Vegan/Plant-based, Refined Sugar-Free, Oil-free)
Ingredients
- Flax Egg
- 3 tablespoons ground flax seed (I use golden flax seed meal)
- 1/2 cup very strong coffee (hot or warmed up if cold)
- Dry
- 3 cups almond meal flour
- 1/3 cup coconut palm sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 teaspoon cinnamon
- 3/4 cup vegan, mini chocolate chips (I use Enjoy Life brand)
- 1/4 cup vegan, mini chocolate chips (if chocolate drizzle is desired)
- Wet (to be added to flax egg)
- 1 tablespoon pure vanilla
- 2/3 cup mashed pumpkin ( I use Farmer's Market brand organic canned pumpkin but any organic canned pumpkin should be fine. There should be no additives-just pure pumpkin.)
Instructions
- 1) In a small mixing bowl, stir together flax seed meal and coffee. Stir again after 1-2 minutes and set aside.
- 2) In a medium/large mixing bowl, mix together dry ingredients (almond meal flour, coconut palm sugar, baking soda, sea salt, cinnamon and chocolate chips).
- 3) Add pumpkin and vanilla to flax egg mixture and mix well.
- 4) Add wet ingredients to dry ingredients and mix well.
- 5) Using a standard ice cream scoop, scoop dough onto parchment lined baking sheets. I usually bake six or seven at a time. When baking, I place the baking sheet on top of an empty baking sheet as this prevents them from becoming too brown. Recipe yields between 12-13 scones.
- 6) Bake in 350 degree Fahrenheit oven for approx. 20 minutes, until firm and beginning to brown. If a less moist and more crumbly texture is desired, baking time should be increased by 5-10 minutes. After baking, let stand on baking sheet for an additional 10 minutes, then move to cooling rack. Once cool, if drizzle is desired, melt remaining chocolate chips and drizzle on top of the scones with a teaspoon. These may be stored at room temperature or in the refrigerator. They keep well for 5-7 days depending on circumstances.
Could you use coconut flour and arrowroot starch in place of the almond flour? We have a tree but allergy in our home.
Hi Heather, I have not tried using other flours in this recipe. Perhaps you could try coconut flour, arrowroot starch, and brown rice flour, sorghum flour, or gluten free oat flour — or some combination or one or more of them. If you use coconut flour for more than 1/3 of the flour it will tend to dry the recipe out as it is highly absorbent. You may need to shorten the baking time if you use a generous amount of coconut flour. Please let me know how it goes if you decide to give it a try! I hope this helps. π
what if im using fresh pumpkin? with the above coffee substitute.
would fresh pumpkin work well wpuld i just boil the pumpkin?
If you cook fresh pumpkin and puree it well, it will produce the same results as the canned. I recommend steaming it as it retains the most moisture and nutrients. I hope this helps! π
are these ok without the coffee? Gotta be careful of caffeine here.
Hi Sara, I completely understand about the caffeine! You could use decaf coffee or you can eliminate the coffee all together. If you choose the later just replace the 1/2 cup coffee with a plant-based milk (at room temperature) and add in 1 teaspoon of apple cider vinegar for an acid. The baking soda requires an acid to activate. In this recipe the coffee serves as the acid but if you replace it you can simply add the apple cider vinegar or lemon juice. I hope this helps! π
My goodness, this is perfect. I’ve been craving cider donuts and pumpkin things, and I used to make a mocha chocolate chip scone (not NEARLY as healthy as this) before going vegan that was stellar. These are going on my list for baking (and sharing)!
Hi Sam, thanks so much!! They are so yummy and taste especially great this time of year! I hope you like them and thanks so much for sharing! π -Jana
mocha, pumkpin and chocolate? it can’t get any better than this!
Hi Bethany! Right?! Thanks for saying so!! A couple of years ago I never would have thought to combine chocolate and pumpkin, much less adding coffee to the mix, but I am hooked!
These look so awesome!
Hi Shannon! Thanks so much!! They taste awesome too. Even after all of the recipes I’ve developed, I’m still amazed at how delicious dishes can taste when you substitute healthier options for the ingredients traditionally used to bring flavor to the table! : )