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Loving the fragrant treats that make your house smell like fall? Look no further than these vegan pumpkin scones. They’re packed with those spicy flavors that you love and are so quick and easy to whip up!
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How many calories are in these treats?
For one scone, there are 274 calories, 52g carbs, 6g fat, 3.5g protein and 27% of your daily vitamin A. For more nutritional information, scroll to the bottom of the recipe card.
What do they taste like?
The texture of these scones are light and fluffy. They smell and taste like pumpkin and fall spices. The color is a yellow-orange, and they have a delighfully moist texture that everyone will enjoy.
What goes with these scones?
Although these taste great by themselves, a smear of vegan butter on here would be nice. A hot cup of coffee or chai tea would be lovely with these scones! Some more festive beverage choices are a Starbucks PSL or pumpkin cream cold brew.
Can you freeze them?
Why, certainly! Use a freezer zip-top bag or a freezer friendly container and place in the freezer for up to one month.
How to Make
Gather the ingredients for the 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 pea-sized clumps remain.
Add the sugar and wet ingredients and stir until combined. The dough will be soft and slightly sticky.
Roll the dough into a 1-inch thick circle and cut it into 8 triangles.
Place the scones on a large cookie sheet. There’s no need to grease the tray.
Bake the scones at 400 F for 14-18 minutes, or until their bases are browned.
While the scones are cooling, make the glaze. You’ll need powdered sugar, pumpkin spice, and almond milk.
Sift the powdered sugar into a mixing bowl and stir in the spice, then add enough milk to create a thick glaze.
Spoon the glaze over the cooled scones, leave it to set for about 10 minutes, then enjoy!
- 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.
- Handle the dough gently to avoid making the scones tough.
- Canned puree is best for this recipe rather than homemade, as it is less liquidy.
- Be careful not to overbake the scones.
Other Pumpkin Recipes For Fall
- Pumpkin Spice Recipe
- Pumpkin Spice Latte
- Pumpkin Cream Cold Brew
- Pumpkin Roll
- Pumpkin Pie Bars
- Pumpkin Dinner Rolls
Other Autumn Desserts to Enjoy
- Maple Walnut Bundt Cake
- Pecan Pie without Corn Syrup
- Maple Mousse
- Skillet Fried Apples
- Apple Peel Chips
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This easy recipe for vegan pumpkin scones is quick to make. A drizzle of pumpkin spice glaze on these moist scones will get your mouth watering. Your whole family will love these fall treats!
For the Scones
- 2 cups all-purpose flour (240g)
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cold vegan butter (112g)
- 1/2 cup pumpkin puree (130g)
- 1/4 cup brown sugar (50g)
- 1/4 cup unsweetened applesauce (60 ml)
- 1 teaspoon vanilla extract
- 1/4 cup almond milk, optional (60 ml)
For the Spiced Glaze
- 1 1/4 cup powdered sugar (150g)
- 1–2 tablespoons almond milk (15–30 ml)
- 1/2 teaspoon pumpkin spice
- Preheat the oven to 400 F.
- Pour the flour into a mixing bowl and whisk in the pumpkin 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 pumpkin 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 the triangular scones to an 11×17-inch cookie sheet and bake at 400 F for 14-18 minutes, or until the bottoms of the scones 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 pumpkin spice. Mix in enough almond milk to create a thick but spreadable glaze.
- Spread the glaze on top of the cooled scones, and let them stand for about 10-15 minutes to let the glaze harden. Enjoy the scones while they’re fresh.
- Gently handle the dough to avoid making the scones tough.
- It’s best to use canned pumpkin puree, as it is less liquidy than homemade.
- Watch the oven timer carefully so the scones don’t overbake.
- Category: Scones
- Method: Oven
- Cuisine: American
Keywords: vegan, healthy, recipe