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Vegan Pumpkin Scones

Vegan Pumpkin Scones arranged in a circle on a baking sheet drizzled in maple icing next to a glass of milk and a spoon covered in glaze.
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Enjoy the BEST flavors of autumn with these Vegan Pumpkin Scones! These scones are a testament to the cozy, comforting essence of fall, combining the warm spices of cinnamon, nutmeg, and cloves with the rich, earthy sweetness of pumpkin—all without any animal products. Perfectly tender and flaky, these scones are ideal for breakfast, brunch, or an afternoon snack.

Ingredients

Scale

For the Scones

2 c all purpose flour

1/2 c light brown sugar

1 tbsp baking powder

1/2 tsp sea salt

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/4 tsp cloves

1/2 c vegan butter, cold

1/3 c pumpkin puree

1/4 c nondairy milk + extra for brushing

1 tsp vanilla extract

For the Maple Glaze

1 c powdered sugar

2 tbsp maple syrup

1 tbsp nondairy milk

1/4 tsp cinnamon

pinch of ginger

pinch of nutmeg

pinch of cloves

pinch of salt

Instructions

  1. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, light brown sugar, baking powder, sea salt, cinnamon, ground ginger, nutmeg, and ground cloves. Mix them together well. Place bowl in the freezer to chill for 15 minutes.
  2. Cut in the Butter: Cut the cold vegan butter into small cubes and add it to the dry ingredient mixture. Using a pastry cutter or two forks, cut the cold vegan butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should be evenly distributed.
  3. Mix Wet Ingredients: In a small mixing bowl, combine the pumpkin puree, nondairy milk and vanilla extract. Whisk vigorously until completely smooth.
  4. Combine Wet and Dry Mixtures: Form a well in the center of your dry ingredients. Pour the wet mixture into the dry mixture and gently stir until just combined. Be careful not to over-mix; the dough should be crumbly but stick together when pressed.
  5. Form and Chill Dough: Use your hands to pull the dough together into a ball in the bowl you are using. Form into a disk and wrap tightly in plastic wrap. Place dough in the fridge to chill for at least 30 minutes.
  6. Prep: While the dough is chilling, preheat oven to 400 degrees F (205 C) and line a baking sheet with parchment paper. Set aside.
  7. Shape the Scones: Flatten the dough into a circle about 8 inches in diameter. Use a knife or a scone cutter 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.
  8. Bake: Bake scones in preheated oven for 16-20 minutes or until they are lightly golden brown on the edges. 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.
  9. Make the 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.

Equipment

Notes

*Scones will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to a month.

Find it online: https://censoredbaker.com/vegan-pumpkin-scones/

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