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. You can also omit the pumpkin and add a little bit more applesauce (not too much or it will be too wet.)

If you don’t add enough applesauce these can be dry- make sure the dough is a bit tacky to the touch when you drop spoonfuls onto the baking sheet. If you add too much applesauce, they’ll actually be delicious as the apple adds a bit more sweetness- however, you’ll want to bake them a little longer to ensure they’re not soft inside.

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.…

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Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: esselstyn, nooil, oilfree, plant-based, pumpkin, scones, vegan, vegetarian, whole food

Servings: 12

Calories: 110kcal

Author: Crystal's Recipes

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)

US Customary - Metric

Instructions

• Preheat oven to 425°
• Blend oats in Vitamix or regular blender until it becomes flour-like. The finer the texture, the yummier the recipe.
• Pour into large bowl and whisk in cinnamon. Add pumpkin puree and applesauce, adding more applesauce if too dry.
• Drop onto silipat- or parchment-lined baking sheet in 2-2.5″ scones. They will have a rustic, drop-scone look.
• 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

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

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