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Pumpkin Raisin Walnut Scone (Vegan)

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22 Comments
dried fruit, pumpkin, vegan, walnuts, wholegrain

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My latest scone du jour: Pumpkin Raisin Walnut Scone: Another great nutrient trio! I have decided to call my new line of Cuisinicity scones my trifecta scones (check my other 2 so far: Pear Fig Walnut Scones, Apple Date Walnut Scones and I have many more in mind that I am working on)! It makes sense: the definition of trifecta is  “a perfect group of three” or ” winning three times” and that’s what all my wholegrain scones are based on: 3 wholesome main ingredients: one fresh fruit or vegetable, one dried fruit, one nut. I vary any one of them to create a new flavor.  I am having so much fun creating these moist luscious scones and one more thing…they have no added sugar! I hope you enjoy them as much as I and my family do!

pumpkin-raisin-walnut-scone-recipe-photo-copyright-ckatz

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4 from 4 votes

Table of Contents

  • Pumpkin Raisin Walnut Scone (Vegan)
    • Ingredients
    • Instructions
    • Nutrition

Pumpkin Raisin Walnut Scone (Vegan)

My latest scone du jour: Pumpkin Raisin Walnut Scone: Another great nutrient trio! I have decided to call my new line of Cuisinicity scones my trifecta scones. All my wholegrain scones are based on 3 wholesome main ingredients: one fresh fruit or vegetable, one dried fruit, one nut.
Course Dessert
Cuisine Scottish
Keyword acorn wow, fig scone recipe, king arthur flour pumpkin scones, king arthur pumpkin scones, pumpkin raisin scones, pumpkin scones king arthur, pumpkin scones vegan, pumpkin walnut scones, trifecta canola, vegan pumpkin scones, vegan raisin scones
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 scones
Calories 400kcal
Author Catherine Katz

Ingredients

  • Wet Ingredients:
  • 1 cup canned organic pumpkin 100%--no added salt or sugar
  • 1/3 organic raisins packed
  • 1/2 cup organic expeller pressed canola oil
  • 1/2 tsp pure vanilla extract
  • Dry Ingredients:
  • 2 cups white whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/3 cup raw walnut halves or pieces

Instructions

  • Preheat oven 350 F
  • Coarsely chop the raisins and place with the canned pumpkin and canola oil in the bowl of an electric mixer and beat for a couple minutes until creamy.
  • Add the dry ingredients and beat again (it will form a very thick dough and that's OK).
  • Scoop out the dough in large heaping spoonfuls, and place each scoop (you'll have enough for 9 small scones) on top of a baking sheet lined with parchment paper.
  • Bake in preheated oven for 20 minutes until golden.

Nutrition

Serving: 114g | Calories: 400kcal | Carbohydrates: 58g | Protein: 8g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 20mg | Sodium: 400mg

I like to use King Arthur white whole wheat flour for this recipe: it’s filled with fiber, yet is very light in texture!king arthur flour package perfect for Cuisinicity's Pumpkin Raisin Walnut Scone

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More Breakfast, Healthy Vegan Recipes - Sweet Other recipes with: dried fruit, pumpkin, vegan, walnuts, wholegrain

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Comments

  1. Carolina says

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    I made this recipe yesterday and will be making it again today! Absolutely loved it!
    I added cranberries instead of raisins, skipped the walnuts but added a little almond butter drizzle as a topping.

    Reply
    • Catherine Katz says

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      YUM Carolina!!!

      Reply
  2. Omali says

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    Hello!

    I really enjoy your videos and have fun watching them. You are an inspiration! I wanted to ask if I do not have access to white whole wheat flour what can I use instead to have the same results? Thank you!

    Reply
  3. Ginger Colla says

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    5 stars
    Hi Catherine,

    Any change I could substitute apple sauce for the canola oil in this recipe?

    Reply
    • Catherine Katz says

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      Ginger, if that’s what you prefer, by all means, I just can’t say if the texture will be the same!

      Reply
  4. Rochelle says

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    I made this recipe today! My first “cuisinicity” recipe 🙂 I doubled the recipe and added two eggs, two TBS backstrap molasses, and two tsp cinnamon. Delicious! For whatever reason, after doubling the recipe I ended up with 21 scones instead of 18, but I’m happy with that result! When I first bit into the scone, I expected a sweeter flavor. I finished the scones and realized that I did not miss the added sugar! These will make great breakfast scones! Thanks Catherine!

    Reply
    • Catherine Katz says

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      I am glad you are happy with there result Rochelle! Do note though that the molasses you added are added sugar!

      Reply
  5. Caroline Yourcheck says

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    5 stars
    Hi Catherine,

    I have a brunch coming up and I’m going to make these! I’ll let you know how they come out!! I really appreciate the time you put into coming up with such healthy, delicious recipes for all of us to enjoy!!

    Kindly,
    Caroline 🙂

    Reply
    • Catherine Katz says

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      Yay Caroline!! I have been meaning to let you know about our beautiful Figuerita who is doing great!! 🙂

      I can’t wait for you to try these scones! I also love my apple date walnut scones, another yummy autumn treat for breakfast! Enjoy!!

      https://cuisinicity.com/apple-date-walnut-scones-vegan/

      Reply
  6. ellen says

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    1 star
    canola oil? ru serious??? Get that out of your kitchen. Please use coconut oil instead.

    Reply
    • Catherine Katz says

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      Ellen,
      It sounds like you have made up your mind already! However,if you are interested, I have written about the “verdict” on canola oil before and you are welcome to it:
      https://cuisinicity.com/verdict-canola-oil/

      Reply
      • ellen says

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        thank you

        Reply
        • Catherine Katz says

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          My pleasure Ellen 🙂

          Reply
          • cis says

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            Neither canola nor EVOO seem good options for a cooking oil to me. Have you double-checked their smoke point?
            Plus, canola is GMO by definition so not something I would EVER consider.

      • ellen says

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        i appreciate your response but i am with th Esselstyn/McDougall/Campbell court and do not consume oil. I LOVE my diet. Check out Dr Esselstynn’s “No Oil” on YouTube. “No oil”. i will try them with applesauce replacement fo the oil. thank you

        Reply
        • Catherine Katz says

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          Yes, then of course Ellen, I understand! I hope the applesauce worked for you (would love to know!) 🙂

          Reply
  7. Caroline Yourcheck says

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    5 stars
    Hi Catherine,

    This scone recipe could not be easier!! Do you think dates could be substituted for the raisins? I’m not a big raisin fan :))

    Thanks for another healthy, delicious sounding and perfectly seasonal recipe!!
    Caroline

    Reply
    • Catherine Katz says

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      Absolutely Caroline! that’s the beauty of my “trifecta” scones. You can use the same amount of medjool dates that I use in my apple date walnut scones instead: https://cuisinicity.com/apple-date-walnut-scones-vegan/

      Reply

Trackbacks

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    […] I am featuring some recipes on my home page that are more geared toward the holidays, from desserts (you HAVE to check out my gluten-free Pumpkin Pie, Flourless Chocolate Cake, my Vegan Creme au Chocolat, my latest masterpiece, my Vegan Chocolate Lave Cake!!) and my beautiful Fresh Fruit Trifle which is absolutely spectacular as a centerpiece on a dessert Holiday buffet table!–REALLY, go check it out, if only to see the photo!) to breakfast for your overnight guests with my yummy Pumpkin Cinnamon Walnut Pancakes, Banana Hazelnut Pancakes, or any of my luscious easy scones with no added sugar! yep, you heard right, no added sugar! here they are: Pear Fig Walnut Scones, Apple Date Walnut Scones, Pumpkin Raisin Walnut Scones. […]

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  2. Apple date walnut scones vegan says:
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    […] have decided to call my new line of Cuisinicity scones my trifecta scones (check my other 2 so far: Pumpkin, Raisin Walnut scones, Pear Fig Walnut scones and I have many more in mind that I am working on)! It makes sense: the […]

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