Pumpkin Scones Vegan Egg Free Lactose Free Still Delicious
Soft, flaky, and bursting with autumnal flavors, these Vegan Pumpkin Scones are a delightful treat that everyone can enjoy—completely egg-free, lactose-free, and irresistibly delicious! Made with warm spices like cinnamon, nutmeg, and ginger, and naturally sweetened with coconut sugar and maple syrup, these scones are a healthier twist on the classic recipe. The addition of rich pumpkin puree and coconut milk ensures a tender crumb, while vegan butter guarantees that signature scone texture. Perfect for breakfast, brunch, or a cozy afternoon snack, these dairy-free scones bake up in just 15 minutes and pair beautifully with a dollop of jam or a drizzle of glaze. Whether you follow a plant-based diet or simply love seasonal bakes, this recipe is a must-try for fall!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 0.25 cup Coconut sugar (or brown sugar)
- 0.25 cup Vegan butter (cold, cubed)
- 0.5 cup Pumpkin puree
- 0.25 cup Coconut milk (or other non-dairy milk)
- 1 tablespoon Maple syrup
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, ground ginger, salt, and coconut sugar.
Add the cold, cubed vegan butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
In a separate medium bowl, combine the pumpkin puree, coconut milk, maple syrup, and vanilla extract. Stir until smooth and well-combined.
Pour the wet ingredients into the dry ingredients. Gently mix until a soft dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and shape it into a round disk about 1 inch thick.
Using a sharp knife or a bench scraper, cut the dough into 8 evenly sized wedges.
Transfer the wedges to the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 13-15 minutes, or until the scones are lightly golden on the edges and firm to the touch.
Remove from the oven and let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These scones are delicious on their own or served with vegan butter, jam, or a drizzle of glaze. Enjoy!
Nutrition Facts
Calories |
1720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 2507 mg | 109% | |
| Total Carbohydrate | 277.9 g | 101% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 78.0 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 181 mg | 14% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 638 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
