Oatmeal Butternut Squash or Pumpkin Scones

These offbeat mini oatmeal butternut squash or pumpkin scones are a cool-weather treat. Plant-based and with a gluten-free option, anyone can enjoy them. A great grab-and-go breakfast, or a wholesome treat to serve with hot coffee or tea, or cold 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.

A bit about pumpkin seeds

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.

High in protein and readily available, pumpkin seeds are usually purchased roasted (in which form they’re called pepitas). They have a unique flavor that makes them especially pleasant to eat as a snack, or a fantastic addition to a range of recipes. You can expect a warm, nutty flavor and plenty of crunch with each bite.

Pumpkin seeds are rich in nutrients and valuable antioxidants. Even small amount can provide a substantial quantity of good fats, magnesium, and zinc. See lots more in our Guide to Pumpkin Seeds.

Variations to the recipe: Make sure to see the variations in the recipe box — 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.

Explore more …

• Vegan Apple or Pear Crumble
• Pumpkin Seed and Hemp Seed Brittle
• Homemade Crunchy Granola

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Yield: 16

Vegan Oatmeal Butternut Squash or Pumpkin Scones

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These offbeat little oatmeal butternut squash or pumpkin scones are a cool-weather treat.

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Ingredients

Dry ingredients

• 1 1/2 cups light spelt or whole wheat pastry flour (or use a GF flour blend)
• 1 1/2 cups rolled oats (use GF oats if need be)
• 1/2 cup natural granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon

Wet mixture

• 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

Topping

• 1/3 cup shelled pumpkin seeds (pepitas), lightly salted or plain

Instructions

1. Preheat the oven to 350º F.
2. Combine the dry ingredients in a mixing bowl and mix together.
3. Combine the wet ingredients in a smaller bowl and whisk together until smooth.
4. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir together until completely blended.
5. Drop onto a parchment-lined baking sheet in approximately 2 tablespoon measures.
6. Sprinkle the pumpkin seeds evenly over the tops of the mini-scones. Lightly flatten each with your (clean) palm. 
7. 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.
8. Since these little scones have fresh produce in them, store what’s not devoured immediately in a covered container in the refrigerator. 

Notes

Variations

• 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.

• See lots more easy vegan desserts & sweets