Go Back
+ servings
vegan pumpkin scones

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 8 votes
Prep Time 10 mins
Cook Time 15 mins
freezing 15 mins
Total Time 40 mins
Course Breakfast, Snack
Cuisine American
Servings 8 scones
Calories 205 kcal


  • 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.


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!