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 easy homemade treats to bake up? Try our lemon scones and buttermilk biscuits. You won't be disappointed.
Quick Look at the Recipe
- ⏲️ Prep Time: 25 minutes
- ⏲️ Cook Time: 14 minutes
- ⏲️ Total Time: 39 minutes
- 🍽️ Yield: 8 scones
- 🥕 Dietary Info: Vegan, Dairy Free (can be made Gluten Free)
- ⚡ Calories: 322 calories per scone (based on nutrition facts in recipe card)
- 🍎 Ingredients: flour, pumpkin spice, baking powder, baking soda, salt, vegan butter, pumpkin purée, brown sugar, applesauce, almond milk, and powdered sugar.
- 🥣 Method: Whisk the dry ingredients, then rub the butter into the mixture. Add the wet ingredients to form a dough, then roll, cut, and bake. Cool and top with glaze.
- ⌛ Time-Saving Hack: Mix up the spiced glaze while the scones are baking so it's ready to use.
- 🔪 Equipment: mixing bowl, rolling pin, bench scraper.
- ⭐ Expert Tip: Handle the dough gently and minimize re-rolling the scraps to keep the scones as light and tender as possible.
- 🎃 Flavor & Texture: These pumpkin scones are so moist and flavorful you'd never guess they're vegan! You'll love their rich pumpkin spice flavor and fluffy texture.
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Why You'll Love This Recipe
- So Good You'd Never Guess They're Vegan: These scones are free from dairy and eggs, but you wouldn't notice! They're moist, flavorful, and fluffy.
- Easy to Modify: Swap out the brown sugar for a healthier sweetener (like date sugar or monkfruit), or make these gluten free by using your favorite GF baking flour. Feel free to skip the glaze!
- Freezer Friendly: This recipe is easy to double, and the scones keep beautifully in the freezer for up to 3 months. Pull one out for a snack or breakfast treat anytime!
Featured Comment
⭐⭐⭐⭐⭐ "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!"
- Alex
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Ingredients
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.
Variations
- Extra Fiber: Use a blend of half whole wheat flour with half all-purpose flour.
- No Pumpkin Spice? 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 Vegan Pumpkin Scones
Gather the ingredients for our vegan pumpkin scones.
- 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.
- 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 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.
- 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.
- Spoon the glaze over the cooled scones, and leave it to sit for about 10 minutes.
- Enjoy these delicious vegan pumpkin scones!
Recipe FAQs
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.
Yes, you can! Place the scones in a freezer zip-top bag or a freezer-friendly container and freeze for up to 3 months. Thaw in the microwave or at room temperature.
Serving Vegan Pumpkin Scones
Although these vegan scones taste great by themselves, a smear of vegan butter on top is a nice addition. 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.
If you're looking for other pumpkin desserts, make sure to try our vegan pumpkin cinnamon rolls, Panera pumpkin muffins, pumpkin roll, and pumpkin pie bars. These desserts can easily be made vegan!
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 Fall Dessert Recipes
Recipe
Vegan Pumpkin Scones
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
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.
Video
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
Serving sizes and nutritional information are only an estimate and may vary from your results.
Alex
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!
Emma
That's wonderful to hear, Alex! I'm so thrilled that you enjoyed the scones that much!
Beth
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.
Emma
Thanks for your kind words, Beth!