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Vegan Pumpkin Scones

These Vegan Pumpkin Scones are tender, warmly spiced, and packed with pumpkin flavor. Finished with a thick maple glaze, they make an easy dairy-free and vegan breakfast, snack, or fall treat.
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Cook Time 18 minutes
Total Time 35 minutes
Servings: 6 scones
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Scones
  • 2 cups flour all-purpose, spelt, or light whole wheat
  • 1/4 cup sugar pure cane or coconut sugar
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • salt a pinch
  • 6 tablespoons coconut oil chilled and hardened, or use vegan butter or margarine
  • 3/4 cup pumpkin puree 100% pure pumpkin
  • 1/3 cup unsweetened almond milk or your favorite non-dairy milk
  • 1 teaspoon vanilla extract
Maple Glaze
  • 1 cup organic powdered sugar
  • 2 teaspoons pure maple syrup plus 1-2 teaspoons more if needed
  • 1 tablespoon unsweetened almond milk or another non-dairy milk

Equipment

  • Baking sheet
  • Parchment Paper or Silpat
  • Mixing bowls
  • Pastry Blender or Mixing Spoon
  • Knife
  • Cooling rack

Method
 

Make the Maple Glaze
  1. In a small or medium bowl, mix the powdered sugar, maple syrup, and non-dairy milk until smooth and thick. Set aside.
Make the Scones
  1. Preheat the oven to 425°F (220°C).
  2. Line a baking sheet with parchment paper or a Silpat, or lightly grease the baking sheet with oil.
  3. In a medium mixing bowl, combine the flour, baking powder, sugar, pumpkin pie spice, and salt. Mix well.
  4. Add the chilled coconut oil or vegan butter. Use a pastry blender or mixing spoon to work it into the flour mixture. The mixture does not need to be perfectly uniform.
  5. Add the pumpkin puree, vanilla, and non-dairy milk. Stir until a dough forms.
  6. Using your hands, gently knead the dough into an even ball.
  7. Transfer the dough to a lightly floured work surface.
  8. Lightly flour the top of the dough and pat it into an 8- to 9-inch circle about 1 inch thick.
  9. Using a knife, gently cut the dough into 6 to 8 triangular wedges.
  10. Arrange the scones on the prepared baking sheet.
  11. Bake on the center oven rack for about 18 minutes, or until the edges are lightly golden.
  12. Allow the scones to cool slightly, then transfer them to a cooling rack.
Glaze the Scones
  1. Once the scones have cooled, drizzle the maple glaze in a zigzag pattern over the top of each scone.
  2. Allow the glaze to set before serving.

Notes

The maple glaze should be thick. If it is too thin, refrigerate it briefly to help it thicken.
If the glaze is too thick, add 1 to 2 teaspoons additional maple syrup until it reaches the desired consistency.
All-purpose, spelt, or light whole wheat flour can be used.
Pure cane sugar or coconut sugar can be used.
Chilled coconut oil can be replaced with vegan butter or margarine.
Unsweetened almond milk can be replaced with your favorite non-dairy milk.
This recipe is vegan and dairy-free.