Vegan Pumpkin Scones
These vegan pumpkin scones are tender inside, crisp on the outside, and warmly spiced. They’re made with simple ingredients and ready in about 30 minutes for a quick and easy fall breakfast.
Servings: 8 scones
Ingredients
Dry
- 2 cups all-purpose flour
- ¼ cup cane sugar
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon Himilayan pink salt
Wet
- ½ cup vegan butter cubed and chilled
- ½ cup pumpkin purée
- ⅓ cup almond milk or plant milk of choice
- 2 Tablespoons maple syrup
Glaze
- ¾ cup powdered sugar
- 1 Tablespoons almond milk or plant milk of choice
- ⅓ teaspoon pumpkin pie spice optional
Instructions
To Make The Scones
- Preheat your oven to 400ºF and line a baking sheet with parchment paper. Then, cut the butter into smaller cubes and place them on a piece of parchment paper. Chill the butter cubes in the freezer for about 10-15 minutes.
- In the meantime, mix the dry ingredients in a large bowl.2 cups all-purpose flour, ¼ cup cane sugar, 2 teaspoons baking powder, 2 teaspoons pumpkin pie spice, ¼ teaspoon Himilayan pink salt
- Add the cold butter to the flour mixture. Use a pastry cutter, or a fork, to cut the cold butter into the flour until it is crumbly with a few pea-sized chunks.
- In a glass measuring cup, measure out the plant milk. Then add the pumpkin puree and maple syrup to the measuring cup. Stir the wet ingredients together to combine.
- Pour the purée mixture over the dry ingredients. Use a mixing spoon or wooden spoon to gently stir everything together to form a dough.
- Turn the dough out onto a lightly floured surface. Dust your hands with flour and shape it into a ball.
- Flatten the dough ball to a 2-inch thick disc. Cut it into 8 pie-shaped pieces using a pastry scraper or large knife. Dust your cutter with flour after each cut to keep the dough from sticking to it.
- Carefully pull the scones apart and space them out on the baking sheet.
- Bake at 400ºF for 15-22 minutes. Allow them to cool for 5-8 minutes before adding the glaze.
To Make The Glaze
- Add the glaze ingredients to a small bowl. If needed add more milk or powdered sugar to reach a drizzle consistency.⅓ cup almond milk, ¾ cup powdered sugar, ⅓ teaspoon pumpkin pie spice
- Use a spoon to drizzle the glaze over the scones with a back-and-forth, zig-zag motion.
Notes
- Pumpkin pie spice: If you don’t have any on hand, make your own using: 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground ginger.
- Cold butter: The butter must be cold to keep from melting and throwing off the liquid ingredients. If you think your butter has melted or softened a bit, I suggest only adding in about ¾ of the liquid ingredients and slowly adding more as needed to bring the dough together. Otherwise, you may end up with a very sticky dough.
- Handling the dough: Keep your hands and work surface lightly dusted with flour while shaping and cutting the dough. Try to handle it as little as possible since your hands can warm up the butter.
- Pumpkin purée: If your purée is very thin and runny, you may want to start by adding about ¾ of the purée mix to the dry ingredients, then add more as needed to bring the ingredients together.
Nutrition
Serving: 1scone | Calories: 265kcal | Carbohydrates: 31g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Sodium: 155mg | Fiber: 1g | Sugar: 7g
