Vegan Pumpkin Scones
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.
Ingredients
- 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
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
❄️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
Tried this recipe?Let us know how it was!