Tip #1: One of the secrets to making flaky scones is to use heavy plant-based cream. I use the full-fat coconut milk in a can (Thai Kitchen), but I have also made it with creamers like Califia, which worked equally well. It is a bit simpler with the canned coconut milk as it lasts on the shelf for months and is always available when I need it.
Tip #2: The other secret to flaky perfect scones is cutting-in the coconut oil, just like you would in a pie crust. Keep the coconut oil in the fridge for a few hours before baking, so it’s nice and cold and not in liquid form. As the coconut oil melts, it creates little air pockets that give you that flakey texture you are looking for in a well-made scone.
Do not add the coconut milk until you are ready to bake the scones. But when you are ready, add the coconut milk and pumpkin puree to the flour mixture and stir gently to combine. Be sure not to overmix; this is a crucial step. It’s ok to have some lumps.
Freeze leftover scones. Reheat frozen scones in the oven at 400F for 5-7 minutes when ready to eat.