These Vegan Pumpkin Scones are easy to make, incredibly tender and topped with a simple maple glaze! They are packed with pumpkin purée and warm spices like cinnamon and ginger and they make the perfect easy Fall breakfast or brunch treat.
I am all about easy breakfast recipes. I love to be able to whip up a batch of muffins like my Banana Carrot Muffins to stick in the freezer for the week, or make a couple batches of Matcha Overnight Oats for a super fast grab-and-go option. And, if I have a little more time, I can never resist Vegan Pumpkin Pancakes or Vegan Mini Monkey Bread.
And these Vegan Pumpkin Scones are fast, delicious and freeze really well! I make them on the weekend and pop them into the freezer for quick breakfasts all week. They are absolutely delicious and jam-packed with pumpkin purée and pumpkin pie spices. The perfect way to kick off your Autumn baking!
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Why You'll Love This Recipe
- This recipe is super easy, so it's great for beginners.
- And it utilizes simple, easy-to-find ingredients.
- The Pumpkin Scones are vegan, dairy-free and eggless, so anyone can enjoy them!
- They bake up tender, and super moist. No dry or crumbly scones, here!
- And most, importantly, they are absolutely delicious.
Ingredient Notes
Canned Pumpkin Purée: Be sure to use pumpkin purée, not pumpkin pie filling!
Non-Dairy Butter: Use a vegan butter that comes in stick or block form like Soy-Free Earth Balance Buttery Sticks, or Violife. Avoid any non-dairy butter that comes in a tub!
Brown Sugar: Brown sugar pairs so well with pumpkin and spices, so I added some to the scone dough to sweeten it up.
Pumpkin Pie Spice: I add a hefty amount of pumpkin pie spice to these vegan pumpkin scones scones for maximum Fall flavor.
Step-by-Step Instructions
Step 1. In a large mixing bowl, combine flour, brown sugar, baking powder, baking soda, salt and pumpkin pie spice. Toss to combine and be sure to break up the brown sugar!
Step 2. Use your hands or a fork to cut the cold cubed vegan butter into the dry ingredients until the mixture resembles coarse meal.
Then, add the pumpkin purée, non-dairy milk, vinegar and vanilla and use your hands to toss everything together until moist.
Step 3. Tip the dough out onto a lightly floured work surface. Gently press it into a circle with a 7" diameter.
Then, cut the circle into 8 triangles using a sharp knife. Transfer the scones to a parchment-lined baking sheet.
Step 4. Bake the Vegan Pumpkin Scones in a 400* F oven for 18-22 minutes or until the scones are golden brown across the bottoms.
Allow them to cool for at least 10 minutes before glazing.
Step 5. In a medium bowl mix the glaze. Combine powdered sugar, maple syrup, vanilla and non-dairy milk. Whisk until smooth.
Step 6. Drizzle the maple glaze on top of the scones using a spoon and serve!
Recipe FAQs
To store, place the scones into an airtight container and store them in the freezer for up to a month. Reheat in a toaster oven for best results!
Avoid over-mixing and overworking the dough. It will cause your scones to be tough. Also, work quickly, so all the ingredients stay cold!
Scones typically contain dairy and eggs. Instead, vegan scones use non-dairy butter and milk. I don't replace the eggs with an obvious egg replacer, instead I add more moisture through non-dairy milk.
Expert Recipe Tips
Don't overwork the dough! It will cause your Vegan Pumpkin Scones to be tough. Gently toss everything together with your hands, then tip it the dough onto a work surface and gently pat it into a circle. Avoid kneading and over-mixing!
Keep the vegan butter in the refrigerator until you are ready to use. I like to cube it first, then pop it back into the refrigerator while I gather the other ingredients.
Looking for More Vegan Breakfast Recipes?
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📖 Recipe
Vegan Pumpkin Scones with Maple Glaze
Equipment
- 1 Large Mixing Bowl
- 1 Chefs Knife
- 1 Baking Sheet
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
- ⅔ Cup Pumpkin Purée
- 1 tablespoon Non-Dairy Milk
- 2 teaspoon Vanilla
- 1 teaspoon White Vinegar
- 2 Cups All-Purpose Flour
- ½ Cup Light Brown Sugar, tightly packed
- 2 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ⅛ teaspoon Kosher Salt
- 2 ½ teaspoon Pumpkin Pie Spice
- 10 tablespoon Non-Dairy Butter, cut into ¼ inch cubes, cold Be sure to use one that comes in stick form!
For the Maple Glaze
- 1 Cup Powdered Sugar, sifted
- 3 tablespoon Maple Syrup
- 1 ½ teaspoon Non-Dairy Milk
- ½ teaspoon Vanilla Extract
Instructions
- Preheat oven to 400* F. Line a baking sheet with parchment paper.
- In a small bowl, combine pumpkin purée, non-dairy milk, vanilla and vinegar.⅔ Cup Pumpkin Purée, 1 tablespoon Non-Dairy Milk, 2 teaspoon Vanilla, 1 teaspoon White Vinegar
- In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.2 Cups All-Purpose Flour, ½ Cup Light Brown Sugar, tightly packed, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ⅛ teaspoon Kosher Salt, 2 ½ teaspoon Pumpkin Pie Spice
- Add the cubed non-dairy butter into the dry mixture and work the butter into the dry ingredients using your hands or a fork until the mixture resembles coarse meal.10 tablespoon Non-Dairy Butter, cut into ¼ inch cubes, cold
- Add the pumpkin mixture to the bowl. Using your hands, gently toss together just until everything is moistened and a shaggy dough forms. See note!
- Turn the scone dough out onto a lightly floured surface. Gently pat it into a circle with a 7" diameter. Use a sharp knife to cut the circle into 8 triangles. Transfer the scones to a parchment-lined baking sheet.
- Bake in a 400* F oven for 18-22 minutes, or until the scones are browned across the bottoms. Allow the scones to cool for 10 minutes before glazing.
For the Glaze
- In a medium bowl, combine powdered sugar, maple syrup, vanilla and non-dairy milk. Whisk until completely smooth. If you want a thinner glaze, add a little more non-dairy milk.1 Cup Powdered Sugar, sifted, 3 tablespoon Maple Syrup, 1 ½ teaspoon Non-Dairy Milk, ½ teaspoon Vanilla Extract
- Use a spoon to drizzle the glaze over the scones and serve.
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