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!
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.
See recipe card for full information on ingredients and quantities.
- 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.
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.
- Dump all the dry ingredients into a mixing bowl and whisk until the ingredients are well combined.
- Rub in the butter until only pea-sized clumps remain.
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.
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.
7. Spoon the glaze over the cooled scones, and leave it to sit for about 10 minutes.
8. Enjoy this delicious vegan pumpkin scones!
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.
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.
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.
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.
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. Some more festive beverage choices are a Starbucks PSL or pumpkin cream cold brew. Serve them up for dessert, snacks, or breakfast.
Freeze: Use a freezer zip-top bag or a freezer-friendly container and place it in the freezer for up to one month.
- 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
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Vegan Pumpkin Scones
For the Pastry
For the Spiced Glaze
- 1 ¼ cup powdered sugar
- 1-2 tablespoons almond milk
- ½ teaspoon pumpkin spice
- 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.
- 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.
Serving sizes and nutritional information are only an estimate and may vary from your results.