Vegan 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
Scale
For the Scones
2 cups all purpose flour
1/2 cup light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup vegan butter, cold
1/3 cup pumpkin puree
1/4 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
1/4 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.
Find it online: https://censoredbaker.com/vegan-pumpkin-scones/
