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.
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!
- 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.
🥣How To Make Perfect Vegan Pumpkin 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 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.
- 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 with a pizza cutter or a knife 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!
🧡Always sift your dry ingredients. While it's easier to just mix them together, you won't get nearly as fluffy a scone.
🧡Use 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.
🧡I always suggest using a scale, as opposed to measuring cups, when baking.
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.
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.
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.
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.
🙋Frequently Asked Questions
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.
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.
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.
Did You Make This Recipe?
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Vegan Pumpkin Scones
- 2 cups flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ cup vegan butter
- ½ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup light brown sugar
- 1 tablespoon maple syrup
- ½ cup soy milk
- 2 teaspoons vanilla
- 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.