Vegan Pumpkin Scones – These are vegan favorites

Published by: November 30, 2022 Updated: November 30, 2022 by Alison Andrews This post may contain affiliate links

These vegan pumpkin scones are beautifully spiced and loaded with the best fall flavors! Soft, flaky and moist and topped with a delicious glaze.

If you love baking with pumpkin, these vegan pumpkin scones are going to be your new favorite.

And I know I’m coming up on the last days of fall with these babies, but what better way to send off the fall season than with a batch of these beautiful scones.

They’re super easy to make, and they bake up with this gorgeously rustic look. But don’t let the rustic look fool you, these are heavenly soft and moist and perfectly spiced.

And if you love scones, you’ll also love our English-style vegan scones and our gorgeous vegan blueberry scones.

Recipe Ingredients:

Material notes

• Pumpkin Pie Spice – You can certainly use store-bought pumpkin pie spice, but you can also make your own, check out our homemade pumpkin pie spice recipe.
• Pumpkin puree – We used canned pumpkin puree which is the easiest. But if you prefer to use fresh homemade pumpkin puree, you certainly can, just make sure it’s not too wet. After pureeing, let it stand in a sieve to drain so that excess water can escape.
• Baking powder – This recipe uses 2 tablespoons of baking powder, which results in very tall and fluffy scones!
• i am milk – Can be substituted for a different non-dairy milk.

Step by step instructions

You’ll find complete instructions and measurements on the recipe card at the bottom of the post. This is a summary of the process to go with the process photos.

• Sift the all-purpose flour into a mixing bowl and add the light brown sugar, baking powder, pumpkin pie spice and salt. Mix together.

• Add the vegan butter and mix it in with your fingers until crumbly.

• Add pumpkin puree, soy milk and vanilla extract and mix it into a dough.

• Flour your hands and a work surface and transfer the dough onto the flour dust surface. Use your hands to form it into a disc shape.

• Cut it into 8 wedges using a sharp knife (like you would cut a pizza). Place the wedges on a parchment lined baking sheet.

• Brush the tops of the scones with soya milk and then refrigerate for 15 minutes while the oven preheats.
• Preheat oven to 400°F.
• Bake the scones for 22 minutes until golden on top.

• Let the scones cool for at least 15 minutes before you add the glaze. They should still be warm to the touch, but not so warm that the glass melts.
• Add powdered sugar and soy milk to a bowl and mix together in a glass.

• Use a teaspoon to drizzle the glaze over the top of the scones.

Baker’s Tips

Measure the flour accurately. This is a very dense flour so measuring the flour correctly is more important than ever. If you don’t have a food scale to weigh the flour, spoon and level it. Spoon the batter into your measuring cup and then level the top with the back of a knife. Do not scoop it and pack it into a cup.

Do not make the scones too thick. These scones stretch nicely in the oven but they don’t spread, so if they’re thick, they’ll stay thick and stretch just as well. So when you are forming the dough into a disc shape, spread it out so the scones are not too thick. Although it’s more about form than function, they taste great either way!

Store and freeze

Scones are always best enjoyed on baking days! That being said, these scones keep very well for up to 2 days in an airtight container at room temperature or up to 5 days in an airtight container in the fridge. If you want to enjoy them warm, you can warm them in the microwave for 15-30 seconds.

They are freezer friendly for up to 3 months but omit the glaze if you plan to freeze them. Thaw them overnight in the refrigerator and then heat in the microwave or oven at 300°F for 10 minutes or until warm.

More Vegan Pumpkin Recipes

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