These vegan pumpkin scones are gorgeously spiced and loaded with the best fall flavors! Soft, flaky and moist and topped with a delicious glaze.
If you love baking with pumpkin then these vegan pumpkin scones are going to be your new favorite.
And I know that I’m coming in on the last day of fall with these babies, but what better way to send off the fall season with a batch of these beautiful scones.
They are super easy to make, and they bake up with this gorgeously rustic look. But don’t let the rustic look fool you, they are heavenly soft and moist and perfectly spiced.
And if you love scones, you’ll also love our English-style vegan scones and our gorgeous vegan blueberry scones.
Recipe Ingredients:
Ingredient Notes
- Pumpkin pie spice – you can use store-bought pumpkin pie spice of course, but you can also make your own, check out our homemade pumpkin pie spice recipe.
- Pumpkin purée – we used canned pumpkin purée which is the easiest. But if you prefer to use fresh homemade pumpkin purée then you definitely can, just make sure it’s not too wet. Stand it in a sieve to drain after puréeing so that any excess water can drain off.
- Baking powder – this recipe uses 2 tablespoons of baking powder, which results in super tall and fluffy scones!
- Soy milk – can be switched for a different non-dairy milk.
Step By Step Instructions
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add light brown sugar, baking powder, pumpkin pie spice and salt. Mix together.
- Add vegan butter and use your fingers to mix it in until crumbly.
- Add pumpkin purée, soy milk and vanilla extract and mix it into a dough.
- Flour your hands and a work surface and transfer the dough onto the flour dusted surface. Use your hands to form it into a disc shape.
- Use a sharp knife to cut it into 8 wedges (like you would cut a pizza). Place the wedges onto a parchment lined baking sheet.
- Brush the tops of the scones with soy milk and then refrigerate for 15 minutes while the oven preheats.
- Preheat the oven to 400°F.
- Bake the scones for 22 minutes until golden on top.
- Let the scones cool for at least 15 minutes before you add the glaze. They should still be warm to the touch, but not so warm that the glaze just melts off.
- Add powdered sugar and soy milk to a bowl and mix together into a glaze.
- Use a teaspoon to drizzle the glaze over the tops of the scones.
- Serve immediately.
Baker’s Tips
Measure the flour correctly. This is a very thick dough so it’s more important than ever to correctly measure the flour. If you don’t have a food scale to weigh the flour, then spoon and level it. Spoon the flour into your measuring cup and then level off the top with the back of a knife. Don’t scoop it and don’t pack it into the cup.
Don’t make the scones too thick. These scones rise beautifully tall in the oven but they don’t spread, so if they are thick going in, then they are going to stay thick and just get tall as well. So when you are forming the dough into a disc shape, spread it out as well as you can so that the scones are not super thick. This is more about form than function though, either way they come out tasting great!
Storing and Freezing
Scones are always best enjoyed on the day of baking! That being said, these scones do hold up really well in an airtight container at room temperature for 2 days or in the fridge in an airtight container for up to 5 days. You can warm them up in the microwave for 15-30 seconds if you want to enjoy them warm.
They are freezer friendly for up to 3 months but if you’re planning to freeze them then rather omit the glaze. Thaw them overnight in the fridge and then warm in the microwave or in the oven at 300°F for 10 minutes or until warmed through.
More Vegan Pumpkin Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Pumpkin Scones
Ingredients
- 3 cups All Purpose Flour (375g)
- ½ cup Light Brown Sugar (100g)
- 2 Tablespoons Baking Powder
- 2 teaspoons Pumpkin Pie Spice
- ½ teaspoon Salt
- ½ cup Vegan Butter (112g) Fridge cold, cut into cubes
- ½ cup Pumpkin Purée (112g)
- ¼ cup Soy Milk (60ml) or other non-dairy milk
- 1 ½ teaspoons Vanilla Extract
White Glaze (Optional):
- 1 cup Powdered Sugar (120g)
- 1 ½ Tablespoons Soy Milk or other non-dairy milk
Instructions
- Sift all purpose flour into a mixing bowl and add light brown sugar, baking powder, pumpkin pie spice and salt. Mix together.
- Add vegan butter and use your fingers to mix it in until crumbly.
- Add pumpkin purée, soy milk and vanilla extract and mix it into a dough.
- Flour your hands and a work surface and transfer the dough onto the flour dusted surface. Use your hands to form it into a disc shape.
- Use a sharp knife to cut it into 8 wedges (like you would cut a pizza). Place the wedges onto a parchment lined baking sheet.
- Brush the tops of the scones with soy milk and then refrigerate for 15 minutes while the oven preheats.
- Preheat the oven to 400°F (200°C).
- Bake the scones for 22 minutes until golden on top.
- Let the scones cool for at least 15 minutes before you add the glaze. They should still be warm to the touch, but not so warm that the glaze just melts off.
- Add powdered sugar and soy milk to a bowl and mix together into a glaze.
- Use a teaspoon to drizzle the glaze over the tops of the scones. Serve immediately.
Notes
- Measure the flour correctly. This is a very thick dough so it’s more important than ever to correctly measure the flour. If you don’t have a food scale to weigh the flour, then spoon and level it. Spoon the flour into your measuring cup and then level off the top with the back of a knife. Don’t scoop it and don’t pack it into the cup.
- Pumpkin pie spice – you can use store-bought pumpkin pie spice of course, but you can also make your own, check out our homemade pumpkin pie spice recipe.
- Pumpkin purée – we used canned pumpkin purée which is the easiest. But if you prefer to use fresh homemade pumpkin purée then you can, just make sure it’s not too wet. Stand it in a sieve to drain after puréeing so that any excess water can drain off.
- Don’t make the scones too thick. These scones rise beautifully tall in the oven but they don’t spread, so if they are super thick going in, then they are going to stay thick and just get tall as well. So when you are forming the dough into a disc shape, spread it out as well as you can so that the scones are not super thick. This is more about form than function though, either way they come out tasting great!
- Storing: Store in an airtight container at room temperature for 2 days or in the fridge in an airtight container for up to 5 days. You can warm them up in the microwave for 15-30 seconds if you want to enjoy them warm.
- Freezing: They are freezer friendly for up to 3 months but if you’re planning to freeze them then rather omit the glaze. Thaw them overnight in the fridge and then warm in the microwave or in the oven at 300°F for 10 minutes or until warmed through.
Hi,
Always grateful for your amazing recipes!
Just one question.
I found you have your own homemade butter recipe. Do you use your own homemade vegan butter when you bake?
Thank you!
Hi Iris, I do use our homemade vegan butter recipe for baking and it works great! However, I usually use commercial brands like Flora Plant Butter just for ease and because of the sheer volume of baking that happens in our kitchen!
These are SO delicious! Light, fluffy, and simple to make! Thanks so much for this great recipe!
Thanks so much Ann!