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    Vegan Pumpkin Scones - Starbucks Copycat

    Published:Jun 28, 2021ยท Modified: Sep 17, 2024 by Keri Bevan

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    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.

    Vegan pumpkin scones on a white plate.
    Jump to:
    • Reasons You'll Love This Recipe
    • ๐Ÿ›’Ingredients
    • ๐ŸฅฃHow To Make Perfect Vegan Pumpkin Scones
    • ๐Ÿ‘จโ€๐ŸณChef's Tips
    • ๐Ÿฝ๏ธServing Suggestions
    • โ„๏ธStorage Instructions
    • ๐Ÿ™‹Frequently Asked Questions
    • Craving More Easy Vegan Recipes?
    • ๐Ÿ“– Recipe
    • โ„๏ธStorage Instructions
    • Comments

    Just like my vegan chocolate pumpkin muffins, these scones are all about the wonderful tastes of fall.

    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.

    Related Post: Fluffy Dairy Free Pumpkin Cake

    Reasons You'll Love This Recipe

    • Fall is pumpkin season, and nothing beats a great pumpkin scone! Have them in the morning with your coffee.
    • You probably have the ingredients for this recipe in your pantry already.
    • Kids love this recipe, and there's no dairy or nuts.
    • This is a 1 bowl recipe!
    Ingredients needed to make vegan pumpkin scones.

    ๐Ÿ›’Ingredients

    • 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. If you'd like to make gluten-free scones, simply swap your favorite gluten-free flour blend for the all purpose flour in the recipe.
    • 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.
    • Ground 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 syrup 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.
    • 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.
    Flour and vegan butter in a bowl for vegan pumpkin scones.
    Pumpkin puree for pumpkin scones.

    ๐ŸฅฃHow To Make Perfect Vegan Pumpkin Scones

    1. 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.
    2. Sift together the flour, baking soda, salt and spices in a large mixing 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.
    3. In a separate bowl combine the pumpkin puree, brown sugar, maple syrup, soy milk and vanilla. Stir until the brown sugar dissolves.
    4. 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.
    5. 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.
    Vegan pumpkin scones dough being cut into pieces.
    1. Finally, press your dough into a disk shape and cut it into 8 - 10 pieces with a pizza cutter or a knife like you would cut a pizza.
    2. Using an egg flip, gently transfer the scones to your baking tray and put them in the freezer for 15 minutes.
    3. 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.
    4. Mix together the icing sugar and water in a small jug and pour them over your scones. Tuck in and enjoy!

    ๐Ÿ‘จโ€๐ŸณChef's Tips

    ๐ŸงกAlways sift your dry ingredients. While it's easier to just mix them together, you won't get nearly as fluffy a scone.

    ๐ŸงกUse vegan butter from a block, not a tub. The vegan butters that come in a tub have too high a water content for most baking projects.

    ๐ŸงกI always suggest using a scale, as opposed to measuring cups, when baking.

    Pumpkin scones with a glaze on a white cake plate.

    ๐Ÿฝ๏ธServing Suggestions

    Of course there's always the traditional option of eating your vegan pumpkin scones with a spread of vegan butter. But, if you're feeling creative, here's a few more options:

    • Vegan Cream Cheese Frosting: Enjoy your vegan pumpkin scones with a drizzle of vegan cream cheese frosting. The creamy, tangy frosting complements the warm flavors of the pumpkin scones perfectly.
    • Coconut Whipped Cream: Serve your pumpkin scones with a dollop of coconut whipped cream. The light, airy texture of the whipped cream is the perfect contrast with the dense and crumbly scones.
    • Apple Butter: Spread some vegan apple butter onto your pumpkin scones for a burst of fruity goodness. The spiced apple flavor really complements the pumpkin scones.
    • Date Jam: Date jam is so easy to make, and pumpkin scones are its perfect sidekick.
    • Fresh Fruit: Pairing your pumpkin scones with fresh fruit is a light and refreshing option. Sliced strawberries, raspberries, or even a mixed berry compote would be a perfect complement to these scones. If you're serving this as part of a holiday breakfast, consider making a fruit tray.

    โ„๏ธStorage Instructions

    If you plan to eat the scones within 1-2 days, you can store them at room temperature in an airtight container. Make sure they are fully cooled before placing them in the container. However, keep in mind that scones can become a bit stale or dry after a day or two.

    Refrigerator

    For a longer shelf life of up to 4-5 days, store the vegan pumpkin scones in the refrigerator. Again, make sure they are fully cooled before placing them in an airtight container.

    Freezer

    Place the scones on a baking sheet lined with parchment paper and put them in the freezer for about 1-2 hours. This will help prevent them from sticking together when frozen. Once the scones are partially frozen, wrap each scone individually in plastic wrap or aluminum foil. You can then place the individually wrapped scones in a resealable freezer bag. Frozen scones can generally be stored for about 2-3 months without a significant loss in quality.

    When you're ready to enjoy a scone, simply remove it from the freezer, unwrap it, and let it thaw at room temperature for a few hours or reheat it in the oven at a low temperature until warmed through.

    Vegan pumpkin scones on a baking tray.

    ๐Ÿ™‹Frequently Asked Questions

    How long can you store vegan pumpkin scones for?

    Scones are always best eaten fresh, but if you don't manage to finish them all, put them in an airtight container with a paper towel. The paper towel, will absorb any moisture and keep the scones fresh for a few days.

    Can I use water instead of milk for scones?

    Yes, you can use water instead of milk in your scone recipe, but it's important to note that the texture and flavor of the scones might be slightly different. Milk, especially non-dairy milk like almond milk, soy milk, or oat milk, adds creaminess, flavor, and moisture to baked goods. When you substitute water for milk, you might lose some of that richness and flavor.

    What's the trick to making good scones?

    The key to making good scones lies in handling the dough gently and not overmixing it. Keep your ingredients, especially fats like vegan butter, cold for a flaky texture. Work quickly to incorporate wet and dry ingredients without excessive mixing, and aim for a crumbly yet cohesive dough. Lastly, bake at the right temperature to achieve a golden exterior while maintaining a soft and tender interior.

    Craving More Easy Vegan Recipes?

    The Best Vegan Pumpkin Chocolate Muffins

    Vegan Pumpkin Pancakes

    Strawberry Blackberry Banana Smoothie

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    ๐Ÿ“– Recipe

    Vegan pumpkin scones on a white plate.

    Vegan Pumpkin Scones

    Keri Bevan
    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.
    5 from 44 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    freezing 15 minutes mins
    Total Time 40 minutes mins
    Course Breakfast, Snack
    Cuisine American
    Servings 8 scones
    Calories 205 kcal

    Ingredients
     
     

    • 2 cups flour
    • 2 teaspoons baking powder
    • ยผ teaspoon salt
    • 2 teaspoon cinnamon
    • ยผ teaspoon nutmeg
    • ยผ cup vegan butter
    • ยฝ cup pumpkin puree (not pumpkin pie filling)
    • ยผ cup light brown sugar
    • 1 tablespoon maple syrup
    • ยฝ cup soy milk
    • 2 teaspoons vanilla

    Instructions
     

    • Preheat the oven to 220 C (450 F) and line a baking tray with parchment paper.
    • Sift the flour, baking powder, cinnamon and salt into a bowl and add the vegan butter. Rub it in with a pastry cutter or fork until the mixture resembles a fine crumb.
    • In a seperate bowl, add the pumpkin puree, brown sugar, maple syrup, soy milk and vanilla.
    • Fold the dry ingredients into the wet ingredients, being careful not to overmix.
    • Turn the dough out onto a lightly floured surface and knead lightly. Press it into a circular shape and cut into triangles like you would a pizza.
    • Transfer the scones to a baking tray and put the tray in the freezer for 15 minutes. Take the scones out and gently reshape to the desired shape.
    • Bake for 10-15 minutes or until a toothpick inserted in the center comes out clean.

    Notes

    โ„๏ธStorage Instructions

    If you plan to eat the scones within 1-2 days, you can store them at room temperature in an airtight container. Make sure they are fully cooled before placing them in the container. However, keep in mind that scones can become a bit stale or dry after a day or two.

    Refrigerator

    For a longer shelf life of up to 4-5 days, store the vegan pumpkin scones in the refrigerator. Again, make sure they are fully cooled before placing them in an airtight container.

    Freezer

    Place the scones on a baking sheet lined with parchment paper and put them in the freezer for about 1-2 hours. This will help prevent them from sticking together when frozen. Once the scones are partially frozen, wrap each scone individually in plastic wrap or aluminum foil. You can then place the individually wrapped scones in a resealable freezer bag. Frozen scones can generally be stored for about 2-3 months without a significant loss in quality.
    When you're ready to enjoy a scone, simply remove it from the freezer, unwrap it, and let it thaw at room temperature for a few hours or reheat it in the oven at a low temperature until warmed through.

    Nutrition

    Calories: 205kcalCarbohydrates: 35gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 235mgPotassium: 107mgFiber: 2gSugar: 9gVitamin A: 2712IUVitamin C: 2mgCalcium: 102mgIron: 2mg
    Keyword vegan pumpkin scones
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Nancy

      November 03, 2022 at 10:37 pm

      5 stars
      Thanks for sharing this recipe. Now I donโ€™t have to buy it for $$$ and can make this year round

      Reply
    2. Bob

      January 05, 2022 at 3:32 pm

      5 stars
      These have been a big hit with friends and family. Not to mention that they are easy to put together.

      Reply
      • Keri Bevan

        January 05, 2022 at 7:22 pm

        Thank you Bob! I'm so pleased you liked them!

        Reply
        • Amy Liu Dong

          November 04, 2022 at 5:53 am

          5 stars
          Such a perfect snack to make for my kids today. It looks easy and delicious!

          Reply
          • Keri Bevan

            November 04, 2022 at 10:46 am

            Hi Amy, I hope they like it!

            Reply
    3. Jessie

      October 11, 2021 at 4:44 am

      5 stars
      WOW!! These were so easy and so amazing! They are a great copy of the ones from Starbucks!

      Reply
    4. Jersey Girl Cooks

      October 11, 2021 at 2:20 am

      5 stars
      Perfect scones for fall and that they are vegan is a bonus!

      Reply
      • Keri Bevan

        October 11, 2021 at 10:44 am

        Hi Sandhya, Hope you love them as much as we do!

        Reply
    5. Biana

      October 11, 2021 at 2:03 am

      5 stars
      These pumpkin scones look delicious! Will go great with a nice cup of coffee.

      Reply
    6. Sandhya

      October 10, 2021 at 11:44 pm

      5 stars
      Love Pumpkin Scones. I had recently tasted it at Starbucks and always wanted to try it at home. Now I have got this recipe pinned to try.

      Reply
    7. Jacqueline Meldrum

      October 10, 2021 at 11:00 pm

      5 stars
      Oh those look so good! I'm in bed for the night but I still want one

      Reply
    8. Jordan

      July 28, 2021 at 1:43 am

      Made this for a barbeque as it's been pretty hot lately! Delicious ๐Ÿ˜‹

      Reply
      • Keri Bevan

        July 28, 2021 at 1:49 am

        These are perfect for a BBQ! Enjoy the sun!

        Reply
    9. Izzie

      July 07, 2021 at 10:34 pm

      5 stars
      They tasted great

      Reply
      • Keri Bevan

        July 07, 2021 at 10:41 pm

        Thank you for letting me know. So glad that you enjoyed them!

        Reply
    5 from 44 votes (35 ratings without comment)

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    Keri Bevan

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    I'm the food photographer and recipe developer and writer behind Daily Dish. I'm a certified Reiki Master with a passion for simple, fresh vegan dishes. I'm an ex-pat American who has lived all over the world. I currently live in London

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