Fastest, Easiest, Yummiest Plant-Based, No-Oil Sugar-Free Pumpkin Scones

We love baked goods around here, yet after discovering Dr. Esselstyn and his
research, we knew typical white flour, sugar, oil/butter and salt were no longer
things we wanted to regularly consume. Inspired by the drop-scone recipe in
Robin Robertson’s 1000 Vegan Recipes cookbook, I heavily modified it and
exchanged oil for applesauce, and added cinnamon and pumpkin.…

Servings: 12

Author: Crystal Pirri

Prep Time:
5 minutes

Cook Time:
15 minutes

Total Time:
20 minutes

Course:

Breakfast Dessert Snack

Cuisine:

American

Keywords:

Vegan Vegetarian scones pumpkin esselstyn plant-based nooil oilfree whole food

🧂 Ingredients

3 cup old-fashioned oats

(not instant)
1 cup pumpkin puree
1 cup unsweetened applesauce
1 tsp cinnamon
1/2 cup raisins

(or blueberries)

Instructions

1 Preheat oven to 425°
2 Blend oats in Vitamix or regular blender until it becomes flour-like. The finer
the texture, the yummier the recipe.
3 Pour into large bowl and whisk in cinnamon. Add pumpkin puree and applesauce,
adding more applesauce if too dry.
4 Drop onto silipat- or parchment-lined baking sheet in 2-2.5″ scones. They will
have a rustic, drop-scone look.
5 Bake at 425° for 12 minutes or until just barely golden brown on the edges.
Keeps well for a day or two. Makes 10-12 scones.

Nutrition Info

Name	Amount
Serving	1 scone
Calories	110 kcal
Carbohydrates	22 g
Protein	3 g
Fat	1 g
Saturated Fat	0 g
Cholesterol	0 mg
Sodium	4 mg
Potassium	180 mg
Fiber	3 g
Sugar	2 g
Vitamin A	3185 IU
Vitamin C	1.4 mg
Calcium	20 mg
Iron	1.4 mg