• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Savor the Flavour

  • Recipes
  • About Us
  • Contact
    • Privacy Policy/Disclaimer
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About Us
  • Shop
  • Contact
    • Privacy Policy/Disclaimer
×

Home » Bread » Biscuits & Scones

Vegan Pumpkin Scones

Published: Sep 4, 2020 · Modified: Jan 2, 2021 by Emma · This post may contain affiliate links, which can earn us a commission.

345 shares
Jump to Recipe Print Recipe

Loving the fragrant treats that make your house smell like fall?  Our vegan pumpkin scones are packed with spicy autumn flavors that you love and are so quick and easy to whip up!

Want more homemade treats to bake up? Try our lemon scones and buttermilk biscuits. You won't be disappointed.

person holding a vegan pumpkin scone

Jump to:
  • Ingredients
  • How to Make
  • Recipe FAQs
  • Serve
  • Store
  • Variations
  • Expert Tips
  • Recipe
  • Comments

Want to see our latest recipes?  Subscribe to our email newsletter to get our latest recipes, fun food facts, food puns, and behind the scenes news about our blog.

Ingredients

glass bowls of ingredients for vegan pumpkin scones

Curious what you'll need to make these vegan pumpkin scones? You don't need anything fancy to whip up a batch of these delicious treats!

  • Pumpkin Puree: This is the key ingredient to add moisture and flavor. We like to use canned rather than homemade puree for convenience and its lower moisture content.
  • Vegan Butter: You can use your favorite non-dairy butter alternative or coconut oil.
  • Applesauce: Replace the traditional egg with applesauce for a moist texture.
  • Pumpkin Pie Spice: We like to use my own homemade blend for the freshest flavor and aroma.

How to Make

Gather the ingredients for our vegan pumpkin scones.  You'll need all-purpose flour, vegan butter, baking powder, baking soda, salt, pumpkin spice, vanilla, pumpkin puree, brown sugar, applesauce, and almond milk.

whisking dry ingredients and rubbing butter into mixture
  1. Dump all the dry ingredients into a mixing bowl and whisk until the ingredients are well combined.
  2. Rub in the butter until only pea-sized clumps remain.
shaping the dough into eight scones

3. Add the sugar and wet ingredients and stir until combined.  The dough will be soft and slightly sticky.

4. Roll the dough into a 1-inch thick circle and cut it into 8 triangles.

baked scones on a wire rack with a bowl of glaze

5. Place them on a large cookie sheet lined with parchment paper and bake at 400°F for 14-18 minutes, or until their bases are browned.

6. While they are cooling, make the glaze. Sift the powdered sugar into a mixing bowl and stir in the spice, then add enough milk to create a thick glaze.

serving glazed pumpkin scones

7. Spoon the glaze over the cooled scones, and leave it to sit for about 10 minutes.

8. Enjoy this delicious vegan pumpkin scones!

Recipe FAQs

Why did my pumpkin scones not rise?

The baking powder and baking soda are what contribute to the rise of scones. First, check the expiration of these ingredients and make sure they are fresh. They do tend to lose some of their effectiveness with time and if they aren't stored properly. Also, make sure you properly measured all your ingredients and didn't mix something up. Last, make sure your oven was properly preheated. A hot oven gives scones more rise.

What do pumpkin scones taste like?

The texture is light and fluffy, and they smell and taste like pumpkin and fall spices. The color is yellow-orange, and they have a delightfully moist texture that everyone will enjoy.

Can I use water instead of milk in scones?

Yes and no. Water will certainly provide the liquid needed to mix the ingredients but it will not have the same flavor and richness as the scones and they may seem to be a little flat in flavor.

What is the secret to a good scone? 

The secret to a good scone starts with using quality ingredients and properly measuring the ingredients. Be sure the oven is hot and whenever possible serve scones up warm, fresh from the oven.

Serve

Although these vegan scones taste great by themselves, a smear of vegan butter is nice.  We also like to enjoy them with a hot cup of coffee or chai tea would be lovely with them!  Some more festive beverage choices are a Starbucks PSL or pumpkin cream cold brew. Serve them up for dessert, snacks, or breakfast.

Store

Freeze: Use a freezer zip-top bag or a freezer-friendly container and place it in the freezer for up to one month.

Variations

  • Use a blend of half whole wheat flour with half all-purpose flour.
  • Substitute cinnamon and other fall spices for the pumpkin spice.
  • Need this gluten-free?  Use your favorite measure-for-measure GF flour (affiliate) instead of the all-purpose.
  • Don't want this vegan?  Use regular butter and 1 egg instead of the applesauce.

Expert Tips

  • Handle the dough gently to avoid making them tough.
  • Canned puree is best for this vegan recipe rather than homemade, as it is less liquidy.
  • Be careful not to overbake.

More Biscuit and Scone Recipes You'll Love

  • Lemon Scones Recipe
  • Southern Buttermilk Biscuits
  • Gluten Free Scottish Oatcakes

If you liked this recipe and found it helpful, give it some love by sharing!

Follow us on Pinterest, Instagram, YouTube, Twitter, and Facebook for more crave-worthy recipes!

The pleasure of a 5-star review would be greatly appreciated!

Recipe

person holding a vegan pumpkin scone

Vegan Pumpkin Scones

This easy recipe for vegan pumpkin scones is quick to make.  A drizzle of pumpkin spice glaze on these moist pastries will get your mouth watering.  Your whole family will love these vegan fall treats!
5 from 2 votes
Print Pin FavoriteSaved! Rate
Course: Scones
Cuisine: American
Keyword: no dairy pumpkin scones, pumpkin scones, vegan scones
Prep Time: 25 minutes
Cook Time: 14 minutes
Total Time: 39 minutes
Servings: 8 scones
Calories: 322kcal
Author: Emma

Ingredients
 

For the Pastry

  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup cold vegan butter
  • ½ cup pumpkin puree
  • ¼ cup brown sugar
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • ¼ cup almond milk, optional

For the Spiced Glaze

  • 1 ¼ cup powdered sugar
  • 1-2 tablespoons almond milk
  • ½ teaspoon pumpkin spice

Equipment

  • 1 whisk
  • 1 Rolling Pin
  • bench scraper
  • Cookie sheet
  • Wire rack

Instructions

  • Preheat the oven to 400 F.
  • Pour the flour into a mixing bowl and whisk in the spice, baking powder, baking soda, and salt until well blended.
  • Rub the cold vegan butter into the flour mixture with your fingertips until pea-sized pieces of butter remain.
  • Mix in the puree, brown sugar, applesauce, and vanilla to form a soft, slightly sticky dough.  If the dough is dry, add some of the almond milk.  (When I make this recipe, I find that I don't need the milk.)
  • Tip the dough onto a floured surface and gently roll it out into a 1-inch thick circle.  Cut the dough into 8 wedges like a pie.  (I like to use my bench scraper for this.)
  • Transfer them to an 11x17-inch cookie sheet and bake at 400 F for 14-18 minutes, or until their bases are lightly browned.
  • Place the scones on a wire rack and let them cool for about 15-20 minutes.
  • While you wait, make the spiced glaze.  Sift the powdered sugar into a mixing bowl and stir in the spice.  Mix in enough almond milk to create a thick but spreadable glaze.
  • Once cooled, spread the glaze on top, and let them stand for about 10-15 minutes to let the glaze harden.  Enjoy them while they're fresh.

Notes

  • Gently handle the dough to avoid making the dough tough.
  • It's best to use canned puree, as it is less liquidy than homemade.
  • Watch the oven timer carefully to avoid overbaking.

Nutrition

Calories: 322kcal (16%)Carbohydrates: 52g (17%)Protein: 4g (8%)Fat: 11g (17%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 2gSodium: 319mg (14%)Potassium: 88mg (3%)Fiber: 1g (4%)Sugar: 26g (29%)Vitamin A: 2387IU (48%)Vitamin C: 1mg (1%)Calcium: 91mg (9%)Iron: 2mg (11%)

Our vegan pumpkin scones recipe was originally published on Sept. 4, 2020.

« Quinoa Taco Meat (Vegan)
Lentil Taco Recipe »

Reader Interactions

Comments

  1. Alex

    September 04, 2020 at 12:23 pm

    5 stars
    The chewy texture is so GOOD. the pumpkin and spices make for one perfect scone. These are a light and airy fall dessert. Worth 10 stars instead of 5!

    Reply
    • Emma

      September 04, 2020 at 12:24 pm

      That's wonderful to hear, Alex! I'm so thrilled that you enjoyed the scones that much!

      Reply
  2. Beth

    September 04, 2020 at 12:22 pm

    5 stars
    The rich and pumpkin spice taste in these scones make them so yummy. The scones are filled with cinnamon, and the glaze is really good. The texture of this scone is crumbly and fluffy.

    Reply
    • Emma

      September 04, 2020 at 12:24 pm

      Thanks for your kind words, Beth!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

two ladies smiling

Welcome to our kitchen! We're Brooke & Emma, the mother-daughter team behind Savor the Flavour. As self-taught cooks and bakers, we love to inspire you to cook from scratch with real food for your family. Increase your kitchen confidence with our tempting recipes, instructional photos, and helpful tips and facts.

More about us →

logos of companies and newspapers

Try This Big Game Day Appetizer!

person holding a plate of garbage bread slices

Game Day Recipes

  • Chipotle Tomatillo-Green Chili Salsa (Copycat)
  • Chipotle Tortilla Chips Copycat
  • Buffalo Chicken Dip Recipe
  • Southern Pimento Cheese

Popular Posts

  • Copycat Chick-fil-A Kale Crunch Salad
  • Blue Lagoon Mocktail
  • Avocado Lime Ranch - Chick-fil-A Copycat
  • Panera Bread 10 Vegetable Soup
  • Homemade Cuban Bread (Pan Cubano)
  • Panda Express Eggplant Tofu Copycat Recipe

Footer

↑ back to top

About

  • About Us
  • Work with Us
  • Press

Connect

  • Contact Us
  • Sign Up for Newsletter

Other

  • Privacy Policy
  • Accessibility

As an Amazon associate, we may earn a commission from qualifying purchases.

Copyright © 2017-2023 Savor the Flavour