These offbeat mini oatmeal butternut squash or pumpkin scones are a cool-weather treat — great to serve with hot coffee or tea, or a cold glass of plant-based milk.
While these look like big cookies, they have a more cake-like texture. They’re filled with orange goodness — pureed butternut or pumpkin, of course, plus some frozen orange juice concentrate for extra color and vitamin C.
I like these with lightly salted pumpkin seeds (pepitas) for a nice flavor contrast. But unsalted pumpkin seeds work, too. Have a couple for breakfast or for an anytime snack.
Variations: Make sure to see the variations — adding currants or mini chocolate chips make this tasty treat even better. And you have the option of using sweet potato in place of the squash or pumpkin.
- 1 1/2 cups whole wheat pastry flour
- 1 1/2 cups rolled oats
- 1/2 cup natural granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 cup smooth butternut squash or pumpkin puree
- 1/3 cup frozen orange juice concentrate, thawed
- 1/2 cup applesauce
- 2 tablespoons safflower or other neutral vegetable oil
- 1 teaspoon vanilla extract, optional
- 1/3 cup shelled pumpkin seeds (pepitas), lightly salted or plain
- Preheat the oven to 350º F.
- Combine the dry ingredients in a mixing bowl and mix together.
- Combine the wet ingredients in a smaller bowl and whisk together until smooth.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Stir together until completely blended.
- Drop onto a parchment-lined baking sheet in approximately 2 tablespoon measures.
- Sprinkle the pumpkin seeds evenly over the tops of the mini-scones. Lightly flatten each with your (clean) palm.
- Bake for 10 to 12 minutes, or until the bottoms are very lightly browned. Remove from the oven and let stand for a few minutes, then transfer to a rack or plates to cool to room temperature before serving.
- Since these little scones have fresh produce in them, store what’s not devoured immediately in a covered container in the refrigerator.
- Add 1/3 cup currants or vegan chocolate mini-chips in step 4.
- Use 1 cup well-pureed sweet potato in place of the butternut squash or pumpkin.
- Use good-quality canned pumpkin if you don't have the fresh vegetables.
If you like this wholesome treat, you might also enjoy …
- See lots more easy vegan desserts & sweets