Vegan Pumpkin Scones
These tender, flaky vegan pumpkin scones are a cozy autumn treat that’s as irresistible as it is easy to make! Infused with warm pumpkin spice and cinnamon, these golden wedges are made with coconut oil and real pumpkin puree, creating a perfectly moist, dairy-free bake. Topped with a luscious pumpkin spice glaze, they strike the perfect balance of sweetness and spice for a seasonal snack or quick breakfast. Ready in just 35 minutes, these scones pair wonderfully with a steaming cup of coffee or tea, making them a delightful addition to any fall-inspired menu. Whether you’re vegan or just love pumpkin-flavored everything, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Brown sugar
- 1 tablespoon Baking powder
- 1 teaspoon Pumpkin spice
- 0.5 teaspoon Cinnamon
- 0.5 teaspoon Salt
- 0.33 cup Coconut oil (solid, not melted)
- 0.5 cup Pumpkin puree
- 0.25 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 1 cup Powdered sugar
- 1 tablespoon Non-dairy milk (for glaze)
- 0.25 teaspoon Pumpkin spice (for glaze)
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, brown sugar, baking powder, pumpkin spice, cinnamon, and salt.
Using a pastry cutter or your fingers, cut the solid coconut oil into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the pumpkin puree, almond milk, and vanilla extract.
Pour the wet mixture into the dry ingredients and mix until a soft dough forms. Be careful not to overmix.
Turn the dough out onto a floured surface and gently shape it into a 7-inch (18 cm) round disc, about 1 inch (2.5 cm) thick.
Use a sharp knife or a bench scraper to cut the disc into 8 equal wedges.
Place the wedges on the prepared baking sheet, leaving space between each piece.
Bake for 18-20 minutes, or until the scones are lightly golden and firm to the touch.
Transfer the scones to a wire rack and let them cool completely.
To make the glaze, whisk together the powdered sugar, non-dairy milk, and pumpkin spice in a small bowl until smooth.
Drizzle the glaze over the cooled scones and let it set before serving.
Enjoy your vegan pumpkin scones with a warm cup of coffee or tea!
Nutrition Facts
Calories |
2408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 2613 mg | 114% | |
| Total Carbohydrate | 392.8 g | 143% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 192.8 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 268 mg | 21% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 648 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.
