Besan Pumpkin Scones

  • Yield : 6-12
  • Servings : 6-12
  • Prep Time : 20m
  • Cook Time : 13m
  • Ready In : 40m

I am excited that fall has arrived. To celebrate my excitement, I have made Besan Pumpkin Scones. Besan is chickpea flour. This flour gives the scone an earthier flavor and the texture is much thicker. If you like you scones more moist, cover them once cooled and let sit overnight. These scones are not very sweet, which I prefer. I made a pumpkin cream frosting for people who enjoy a less savory scone. Enjoy fall and these scones!



  • 3 1/2 cups chickpea flour (or all purpose flour works)
  • 1/2 cup sugar (or sugar in the raw)
  • 1/2 cup chopped walnuts
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ginger powder
  • 1 1/2 tsp all spice
  • 1 1/2 tsp cinnamon
  • 1/2 cup vegan margarine
  • 2 cups pureed pumpkin (1 15 oz can)
  • ***FOR FROSTING***
  • 2/3 cup vegetable shortening
  • 1/2 cup pumpkin
  • 3 cups powdered sugar
  • 1 tbs all spice
  • 1 tsp cinnamon
  • 1 tbs potato starch


Step 1

Preheat oven to 425 In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda, ginger, all spice, cinnamon, walnuts). Cut in vegan margarine, adding a bit at a time until mixed. Add pumpkin and combine well. You can cut it with a food processor, but I don’t recommend it. If you do, please freeze the margarine first, because the heat from the processor will melt the margarine and give you a sticky mess.

Step 2

Use a measuring cup 1/3 for small scones 1/2 for larger scones. I used 1/2 cup. Scoop the mixture and place on a parchment paper or silpat lined baking pan.

Step 3

Bake for 12-15 minutes. Check often, these will burn quickly!

Step 4

***For the forsting***

Step 5

Mix all incgrdients in a large bowl. Use a electric mixer, meat for 2-3 minutes. Apply to scones once they have cooled.


Plant based foodie, running, cooking, trash TV- all things that describe me! I enjoy cooking quick and easy meals that are healthy and inexpensive. Happy reading!

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