Vegan Pumpkin Scones / Just Like Starbucks

Learn how to make vegan pumpkin scones inspired by the much loved Starbuck's pumpkin scones, but minus all the dairy! These vegan scones are so tender, flaky and buttery that no one will know that they are dairy free.

Jump to:

• Ingredients in Vegan Pumpkin Scones:
• Recipe

Do you want to know the secret to making perfect scones, but without eggs or dairy? Trust me, it's not that difficult to bake up little batch of pumpkin heaven with a few simple tricks! And, you won't even be able to tell that they're vegan.

The perfect scone should be crumbly and tender and not too dense or cake like. Pumpkin scones should have a lovely earthy cinnamon depth that's complimented by a sticky sweet glaze. Sound good? Follow along for all the tips on making perfect vegan pumpkin scones that will rival Starbucks.

Ingredients in Vegan Pumpkin Scones:

• Flour: Pastry flour or cake flour is the best choice for any scone recipe. If you can't find it (or don't have it on hand), the recipe will still work with normal flour.
• Vegan Butter: Don't use a spreadable butter - they have too much moisture. Use a solid block of margarine.
• Baking Powder: This is the only leavening agent we'll be using.
• Vanilla: There's a reason vanilla is found in almost every baking recipe - vanilla naturally enhances the flavor in everything. Without it, your scones will taste bland and flat.
• Cinnamon And Nutmeg: Warm and earthy, these are the spices that give this recipe that amazing pumpkin pie flavor.
• Maple Syrup: Just a tablespoon will enhance the flavor, and maple pairs beautifully with pumpkin.
• Soy Milk: I always use soya milk in baking because it has the highest protein content of all the plant-based milks.
• Pumpkin Puree: Buy pumpkin puree, not pumpkin pie filling. You'll have over half the can left. Put it in an airtight container and freeze it. Or, try my pumpkin and chocolate muffins.
• Icing Sugar: A little bit of icing sugar mixed with water or your favorite plant based milk, is all you need to make the perfect glaze.

• 

• 

• 

How To Make Perfect Vegan Scones:

• Clear out a spot in your freezer that's big enough for your baking tray. Preheat your oven to 220 C (450 F), and line a baking sheet with parchment paper.
• Sift together the flour, baking soda, salt and spices in a medium-sized bowl. Cut the butter into small pieces and work it into the flour with a pastry cutter or the back of a fork. The mixture should have a sand-like texture.
• In a separate bowl combine the pumpkin puree, brown sugar, maple syrup, soy milk and vanilla. Stir until the brown sugar dissolves.
• Next, pour the wet ingredients into the bowl with the dry ingredients and gently fold everything in with a spatula. Be careful to only mix until a dough begins to form. Over mixing will result in dry, dense scones.
• Now turn your dough out onto a floured surface. Flour your hands and knead it lightly. Don't worry if it's a bit sticky. It should hold together, but not be dense like bread dough.
• Finally, press your dough into a disk shape and cut it into 8 - 10 pieces like you would cut a pizza.
• Using an egg flip, gently transfer the scones to your baking tray and put them in the freezer for 15 minutes.
• Take your vegan pumpkin scones out of the freezer and gently shape them with your hands. Bake them in the oven for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the scones to cool before glazing.
• Mix together the icing sugar and water in a small jug and pour them over your scones. Tuck in and enjoy!

Questions About This Recipe:

If You Like Pumpkin Scones, You Might Like These Recipes:

• The Best Vegan Pumpkin Chocolate Muffins
• Indian Pumpkin Curry
• Tik Tok Baked Oats
• Vegan Blueberry Muffins
• Vegan Chocolate Chip Muffins
• Vegan Pumpkin Bread By Abbey's Vegan Kitchen

Recipe