Pumpkin Scones

Everyone except me likes pumpkin spice. (At least in our house.) So once a year I buy the necessary cans of pumpkin and the house turns into a pumpkin spice factory.

These plant-based pumpkin scones are a special treat that are very popular around here.


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/3 cup coconut sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 cup margarine
  • 1/2 cup pumpkin puree
  • 3 Tbsp soy milk
  • 1 flax egg (1 Tbsp ground flax seeds soaked in 2 1/2 Tbsp water for 5 minutes)
  • 2 tsp vanilla


In a large bowl, mix the flours, brown sugar, baking powder, baking soda, salt, and spices.

In a blender, mix the margarine, pumpkin, soy milk, flax egg, and vanilla and blend to combine well.

Pour the wet ingredients into the dry mixture and stir together with a wooden spoon to form a soft dough. On a lightly floured surface, knead the dough briefly until it just comes together.

Cut the dough into 7 large or 14 small pieces, shape them into whatever scone shapes you like (circles, triangles, random shapes) and arrange them on a parchment-lined baking sheet.

Bake at 400F for 10-12 minutes, until they’re browned on the bottom and a toothpick inserted into the middle of a scone comes out clean. Cool on a wire rack and enjoy warm.


For today’s inspiration, I would like to share Seven Sacred Teachings from Canadian Indigenous leaders. The teachings were shared with me from the Circles for Reconciliation organization.

1. Love: it is important to care for one another

2. Honesty: better to fail with honesty than succeed by fraud

3. Respect: give it, earn it, receive it

4. Truth: it is always easiest to speak the truth

5. Humility: to be humble about your accomplishments is to be strong

6. Courage: let nothing stand in the way of doing the right thing

7. Wisdom: with hard work and dedication will come knowledge

May the scones and the teachings bring you peace and happiness.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

One response to “Pumpkin Scones”

  1. maitricookswithlove Avatar

    Kid favorite!

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