Vegan Pumpkin Scones

These vegan pumpkin scones have the best tender crumb, flaky inside, crisp outside, and they're bursting with pumpkin flavor. This baked treat is ready in about 30 minutes for a quick and easy fall breakfast. So grab a cup of coffee, or tea, and a pumpkin scone to kick off the season!


In a large bowl, add the dry ingredients (flour, sugar, baking powder, pumpkin spice, and salt).

Step 1:

Stir the ingredients together. Now, add the cold butter to the bowl.

Step 2:

Use a dough cutter, or a fork, to cut the butter into the flour until it is crumbly with a few pea-sized chunks.

Step 3:

Measure out the plant milk. Then stir in the pumpkin purée and maple syrup.

Step 4:

Add the wet ingredients to the bowl of dry ingredients.

Step 5:

Use a mixing spoon to gently stir the ingredients to form a dough.

Step 6:

Form the dough into a ball then flatten it to about a 2-inch thick disc. Cut it into 8 pie-shaped pieces.

Step 7:

Carefully pull the scones apart and space them out on a baking sheet lined with parchment paper.

Step 8:

Bake at 400ºF for 15-22 minutes. Allow them to cool for 5-8 minutes before adding the glaze.

Step 9:

Spoon the glaze over each scone with a zig-zag motion. These vegan pumpkin scones are great for weekend breakfast, holiday brunch, or as an evening dessert with a cup of coffee.

To Serve:

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