Go Back
–+ servings
4 from 4 votes
Print

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 400 kcal
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

  1. Preheat oven 350 F
  2. 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.
  3. Add the dry ingredients and beat again (it will form a very thick dough and that's OK).
  4. 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.
  5. Bake in preheated oven for 20 minutes until golden.