As mentioned in a few posts already this fall, I’ve officially given into pumpkin season. These wholesome vegan pumpkin oat scones are a perfect way to celebrate fall baking while also indulging the desire for treats that are a little less sweet, and a little more nutritious, than others.
I’ve found that there tend to be two types of scones: ones that are only mildly sweet and relatively dry—kind of like biscuits—and those that are softer, richer, and easy to categorize as sweets. I really like both kinds, and my dark chocolate cashew cream chocolate scones are a good example of the latter.
These pumpkin scones are more the former, though they’ve still got some moisture in the center and a nice, mild sweetness that makes them appropriate for either breakfast or as an afternoon treat. One of the things I love about them is that they’re made with quick oats as well as flour. It was my first time preparing scones this way, and it created a lovely texture. They’re more toothsome than most scones I’ve made at home, and I like that.
To make the scones as wholesome as they are, I used a combination of sprouted whole wheat and all-purpose flours, plus the quick oats. The wheat flour and oats were courtesy of One Degree Organics, a brand I’ve come to love for its oats, cereals, granolas, breads, flours, and legumes.
One Degree products are sourced transparently, with traceable ingredients from trusted farming partners. They’re all organic, non-GMO, and free of artificial ingredients. Many of them are not only 100% plant-based, but also veganic, which means that they’re grown and cultivated without any animal inputs.
One Degree’s Sprouted Whole Wheat Flour gives a rich, nutty flavor to the scones. You can try using all whole wheat flour in the recipe, though the combination of white and whole wheat gave the scones a lightness that I really liked.
As for the oats, both the One Degree Sprouted Rolled and Sprouted Quick Oats are staples in my home. It was fun to bake with them here; I used quick oats for the dough itself and rolled for decorating.
I decided to be extra seasonal and serve my scones with a homemade pumpkin latte (non-dairy milk, pumpkin leftover from making the scones, a dash each of cinnamon and turmeric, and maple syrup). They’re great with herbal tea, jam, or an extra little pat of vegan butter. I bet pumpkin butter would be lovely with them, too.
While I’m usually a fan of pretty pronounced sweetness in baked goods, I like the fact that these scones are only subtly sweet—it makes it easier to taste the whole grains. And there aren’t too many foods I love more than grains, or oats.
Hope you’ll have a chance to try this autumnal treat out soon maybe for your day-after-Thanksgiving breakfast or maybe just for fun. You can get the recipe on the One Degree Organics website, here!