Soft, buttery, and perfectly spiced, these vegan pumpkin scones are a sophisticated twist on a classic fall favorite that everyone will love. Let's learn how to make them!
These vegan pumpkin scones are a cozy treat for breakfast, brunch, or an afternoon snack.
Made entirely plant-based, these scones are buttery and flavorful without using any dairy or eggs, and they pair beautifully with a hot cup of coffee or tea.
While this recipe is designed to be simple and straightforward, please check out our post - how to make vegan scones. It will give you great tips to ensure your scones come out perfect every time!
If you're looking for more pumpkin breakfast treats, please try our vegan pumpkin pancakes and our vegan pumpkin muffins with cream cheese filling.
Ingredients
- All Purpose Flour: Provides structure and forms the base of the scones.
- Light Brown Sugar: Adds sweetness and a subtle molasses flavor that complements the warm spices.
- Baking Powder: Acts as a leavening agent to help the scones rise and stay light.
- Salt: Enhances the flavors of the spices and balances the sweetness.
- Cinnamon, Ginger, Nutmeg, & Cloves: Classic fall spices that give the scones their warm, cozy flavor profile.
- Vegan Butter (cold):Creates a tender, flaky texture by coating the flour and forming small pockets as it bakes.
- Pumpkin Puree: Adds moisture, natural sweetness, and rich autumn flavor.
- Nondairy Milk: Provides moisture to bring the dough together and helps achieve a soft texture.
- Vanilla Extract: Rounds out the flavors and enhances the sweetness and spices.
- Extra Milk for Brushing: Helps the tops brown evenly and gives a slight sheen.
- Maple Glaze: Adds a sweet finishing touch and pairs beautifully with the pumpkin and spices.
Why You'll Love These Scones
- Perfectly Spiced: The combination of cinnamon, ginger, nutmeg, and cloves delivers all the cozy fall flavors you crave.
- Tender & Flaky: Cold vegan butter creates light, flaky layers that melt in your mouth with every bite.
- Moist & Flavorful: Pumpkin puree keeps the scones soft and naturally sweet without being heavy.
- Quick & Easy: These scones come together in under 30 minutes - perfect for busy mornings or last-minute gatherings.
- Vegan-Friendly: Entirely plant-based, so everyone can enjoy them regardless of dietary preferences.
How to Make Vegan Pumpkin Scones (with pictures!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by whisking together the dry ingredients in a large mixing bowl. Place the bowl in the freezer to chill for 15 minutes.
Cut the vegan butter into the dry ingredients using a pastry cutter. Work until mixture is fine and pebbly.
Whisk the wet ingredients together in a small bowl.
Form a well in the center of the dry ingredients. Pour the wet mixture into the well and stir until clumps begin to form. Bring the dough together into a ball using your hands.
Wrap the dough in plastic and place in the refrigerator to chill for at least 30 minutes.
Shape the dough into a circle with an 8 inch diameter. Cut into 8 equal triangles.
Place on a baking sheet lined in parchment paper.
Bake scones in an oven that has been preheated to 400 degrees F (205 C) and bake for 16-20 minutes.
Whisk the glaze ingredients together in a bowl and drizzle over cooled scones. Enjoy!
Recipe Tips
Here are some tips to ensure your vegan pumpkin scones turn out perfectly:
- Keep the butter cold: Cold vegan butter creates pockets of air in the dough, giving your scones a light, flaky texture.
- Don't over-mix the dough: Mix just until the ingredients come together. Over-mixing can make the scones dense and tough.
- Measure flour carefully: Spoon flour into your measuring cup and level it off - too much flour can make the scones dry.
- Use a light touch when shaping: Gently pat the dough into a circle or rectangle; handling it too much can reduce flakiness.
- Bake until golden: Keep an eye on the scones; remove them from the oven when golden brown and firm to the touch.
- Cool before glazing: Let the scones cool slightly before drizzling maple glaze to prevent it from melting and sliding off.
- Add mix-ins if desired: Chopped nuts, dried cranberries, or vegan chocolate chips can be folded in for extra flavor and texture.
Common Mistakes and How to Fix Them
- Scones turn out dry or crumbly - Cause: Too much flour or over-mixing the dough. Fix: Measure flour accurately using the spoon-and-level method, and mix the dough just until combined.
- Scones are dense instead of fluffy - Cause: Butter is too soft or leavening agents are old. Fix: Use cold vegan butter and make sure baking powder is fresh. Don't over-work the dough.
- Scones spread too much while baking - Cause: Dough is too warm or over-mixed. Fix: Chill the dough briefly before baking, and handle gently when shaping.
- Tops don't brown nicely - Cause: No milk brushed on top or oven temperature too low. Fix: Brush the scones with a little nondairy milk before baking and ensure the oven is fully preheated.
- Glaze slides off - Cause: Scones are too warm when glazed. Fix: Let scones cool for 5-10 minutes before drizzling maple glaze.
- Flavor is bland - Cause: Not enough spices or vanilla. Fix: Make sure to measure spices accurately and use a good-quality vanilla extract to enhance the warm flavors.
Frequently Asked Questions
Absolutely! You can prepare the dough and refrigerate for up to 24 hours before baking. Baked scones can also be stored at room temperature for 1-2 days or frozen for up to 1 month.
No, it's optional! You can enjoy these scones plain, dusted with powdered sugar, or top them with a vegan cream cheese frosting if you like.
Yes! Chopped nuts, dried cranberries, or vegan chocolate chips can be folded into the dough for extra texture and flavor.
Over-mixing the dough, adding too much flour, or baking too long can dry out scones. Measure carefully and mix gently for tender results.
Yes! Use a 1:1 gluten-free flour blend that contains xanthan gum. The texture will be slightly different, but they'll still be tender and delicious.
Pumpkin Scone Variations
Here are a few ways you can jazz up your pumpkin scones:
- Nutty Pumpkin Scones: Fold in ½ cup chopped pecans or walnuts for added crunch and flavor.
- Chocolate Chip Pumpkin Scones: Add ½ cup vegan chocolate chips to the batter for a sweet twist.
- Cranberry Pumpkin Scones: Stir in ½ cup dried cranberries for a tart contrast to the sweet pumpkin and spices.
- Maple Pecan Topping: Top the scones with chopped pecans and a drizzle of maple syrup instead of the glaze for a nutty, caramelized finish.
- Pumpkin Spice Latte Scones: Add 1 teaspoon instant coffee granules to the dry ingredients for a subtle coffee flavor that pairs beautifully with the spices.
- Frosted Pumpkin Scones: Replace the maple glaze with a vegan cream cheese frosting for a richer, dessert-style scone.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend that contains xanthan gum. Bake a little shorter if needed, as gluten-free flours can brown faster.
Make Ahead Tips
- Prepare Dough in Advance: You can mix the scone dough and refrigerate for up to 24 hours before baking. Bring to room temperature for a few minutes and then bake as directed.
- Bake Ahead: Bake the scones 1 day in advance. Let them cool completely, then store unfrosted until ready to serve.
- Make Frosting or Glaze Ahead: Maple glaze or vegan cream cheese frosting can be prepared 1 day ahead and stored in the refrigerator. Rewhip slightly before topping the scones.
Storage
Room Temperature:
Store baked scones in an airtight container for up to 2 days. Keep them away from heat or sunlight to maintain freshness.
Freezing:
- Unfrosted scones: Freeze in a single layer on a baking sheet for 1-2 hours, then transfer to a freezer-safe bag or container.
- Frosted scones: Freeze individually on a baking sheet, wrap tightly in plastic wrap, and store in an airtight container. Thaw at room temperature before serving.
Travel Tip:
For parties or gatherings, transport scones unfrosted and add glaze or frosting on-site to prevent smudging.
If you make this recipe please tag @censoredbaker on Instagram!
PrintVegan Pumpkin Scones
Soft, buttery, perfectly spiced pumpkin scones drizzled in a maple glaze. All vegan!
- Prep Time: 20 minutes
- Bake Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 Scones 1x
- Category: Pies and Pastries
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Scones
2 cups all purpose flour
½ cup light brown sugar
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup vegan butter, cold
⅓ cup pumpkin puree
¼ cup nondairy milk + extra for brushing
1 teaspoon vanilla extract
For the Maple Glaze
1 cup powdered sugar
2 tablespoons maple syrup
1 tablespoon nondairy milk
¼ teaspoon ground cinnamon
pinch of ground ginger
pinch of ground nutmeg
pinch of ground cloves
pinch of salt
*flaky sea salt to top (optional)
Instructions
- Whisk: In a large mixing bowl, whisk together the all-purpose flour, light brown sugar, baking powder, salt, cinnamon, ground ginger, nutmeg, and ground cloves. Mix them together well. Place bowl in the freezer to chill for 15 minutes.
- Cut: Cut the cold vegan butter into small cubes and add it to the dry ingredient mixture. Using a pastry cutter, cut the cold vegan butter into the dry ingredients until the mixture is pebbly.
- Mix: In a small mixing bowl, whisk together the pumpkin puree, nondairy milk and vanilla extract until completely smooth. Form a well in the center of your dry ingredients. Pour the wet mixture into the well and stir until dough starts to come together. Use your hands to pull the dough together into a ball.
- Chill: Form the dough into a disk and wrap tightly in plastic wrap. Place dough in the refrigerator to chill for at least 30 minutes.
- Prep: While the dough is chilling, preheat oven to 400 degrees F (205 C) and line a baking sheet with parchment paper. Set aside.
- Shape: Shape the dough into a circle about 8 inches in diameter using your hands or a rolling pin. Use a sharp knife to cut it into 8 equal wedges. Place the scones on the prepared baking sheet, leaving some space between them. Brush each scone lightly with nondairy milk using a pastry brush and sprinkle with coarse sugar.
- Bake: Bake scones in preheated oven for 16-20 minutes or until they are lightly golden brown. Remove the scones from the oven and let them cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Glaze: Mix all of the glaze ingredients together in a small bowl until completely smooth. Glaze should be thick and sticky. Drizzle it over cooled scones using a squeeze bottle or spread using an offset spatula. If you prefer a thinner, drizzle-able glaze, add more nondairy milk. Serve.
Notes
*Scones will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to a month.
*Keeping the ingredients cold is incredibly important when making scones. I like to cut the vegan butter into cubes and then freeze it for 15 minutes before cutting it into the dry ingredients. I also like to place the cut scones in the freezer for 15 minutes before baking when I have the time.
*The dough may seem dry but don't add more moisture! It will come together when you use your hands.
More vegan scone recipes:
- vegan apple cinnamon scones
- vegan lemon blueberry scones
- vegan chocolate chip scones
- vegan strawberry rhubarb scones
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