Pumpkin Spice Scones (vegan, grain-free, low-glycemic)

picture of scones on cooling rack

This genius recipe was developed by my good friend Jed Gaylin. In addition to his many other talents, Jed is a gifted cook who loves to create recipes that work for his vegan, low-glycemic diet. I recently sampled one of these scones at his house and talked him into letting me share the recipe with you.

Makes 15 scones


  • 1/2 cup unsweetened almond milk or oat milk
  • 2 tablespoons ground flax seed
  • 2 teaspoons cider vinegar
  • 1 3/4 cup almond flour
  • 3/4 cup chickpea flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup avocado, grape seed, or canola oil
  • ½ teaspoon vanilla extract
  • ¼ cup coconut or white sugar
  • ½ cup dried currants or raisins
  • 1 tablespoon pumpkin spice (or make your own combo of cinnamon, ginger, nutmeg, and clove)
  • Grated zest of one large orange or 1 tsp dried, optional


  1. Preheat over to 350 degrees and line la baking sheet with parchment paper.
  2. In a small bowl, gently warm almond milk (about 30 seconds in microwave) and stir in flax seed and vinegar. Let stand at least 5 minutes.
  3. In a large bowl, sift together the flours, baking powder, baking soda, salt, sugar, and pumpkin spice. Mix in currants or raisins and orange zest (if using)
  4. Drizzle the oil over the flour mixture and mix lightly with spoon until a bit clumpy
  5. Stir in the liquids, mixing just until combined
  6. Form into golf-ball sized balls and arrange on parchment paper. Do not flatten
  7. Bake for 15 minutes and cool on a wire rack

Store cooled scones in fridge and warm briefly before serving.



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