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VEGAN PUMPKIN SCONES + MAPLE GLAZE
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Vegan Pumpkin Scones with maple glaze are made with simple ingredients and so easy to make! Bring in the cozy flavors of fall with these delicious pumpkin scones!
Filled with pumpkin puree and warm spices, these healthy scones are perfectly crusted on the outside and tender on the inside. The flavor is just right, not too sweet with a perfect balance of spices. And the glaze takes them over the top making them irresistible!
With a minimal ingredient list, this vegan pumpkin scone recipe comes together easily, and you will be enjoying the flavors of fall in no time. Let’s bring in the fall and enjoy the season’s flavors!
I adapted this pumpkin scone recipe from the Persimmon Ricotta Scones in the archives. Using that as a template, I substituted the ricotta for the pumpkin puree and changed up the spices. I couldn’t be happier with the final result as they are about as perfect as a pumpkin scone can be!
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Ingredients You’ll Need
Pumpkin scones are made with a combination of flour, pumpkin puree, coconut oil, almond milk, and spices that’s made into a dough, shaped, cut and baked into a timeless and wonderful fall treat.
Here is everything you will need, including ingredient variations:
flour – use spelt, all-purpose, whole wheat, or any combo of these flours, or 1-1 gluten-free flour blend (here I’ve used all-purpose and whole wheat mix)
pumpkin puree – be sure to use 100% pumpkin puree, not pumpkin pie filling
coconut oil – can sub with vegan butter or margarine
pumpkin pie spice – can sub with a mix of cinnamon, ginger, and nutmeg as noted in the recipe card notes
non-dairy milk – pref. unsweetened almond, cashew, oat, or soy milk (or use your favorite)
vanilla – can be optional if using vanilla flavored plant milk
pure maple syrup
powdered sugar – if you don’t have powdered sugar you blend cane sugar into fine powder using a high speed blender
How To Make Vegan Pumpkin Scones
(Note – The full printable recipe is at the bottom of this post)
Start with the maple glaze. In a small/medium bowl, add the powdered sugar, maple syrup and non-dairy milk, mix well and set aside. Glaze should be thick. If the glaze is thin, place in the refrigerator to chill and thicken.
Mix dry ingredients. In a medium size bowl, mix the flour, baking powder, sugar, pumpkin spice and salt, blend well.
Cut in the oil or butter. Once you’ve mixed the dry ingredients together, add the coconut oil to the flour and mix well until flour becomes lumpy. The lumps should about be the size of a pea, but it doesn’t have to be perfect. If you have a few larger or smaller lumps, it’s ok.
Add remaining wet ingredients. Add the pumpkin puree, non-dairy milk, and vanilla, mix well.
Shape and cut the dough. Using your hands, mold the dough into a ball, place on a lightly floured work space. Flatten the dough with the palms of your hands and fingers creating a circle, about 1 inch thick. Cut into 6 or 8 slices.
Bake the pumpkin scones. Place scones on a baking sheet lined with parchment paper , a silpat (affiliate links), or lightly greased with oil (above left photo). Place in the preheated oven set at 425 degrees, on the center rack, and bake for 18 minutes (above right). Let cool.
Drizzle with maple glaze. Lastly, drizzle the glaze over each scone in a back and forth motion. Let the scones rest to the drizzle sets and hardens.
Make the glaze first. This will give it plenty of time to set and thicken up. You may even let the scones cool down all the way or refrigerate them before topping. Warm scones will heat the glaze making it runny. All in all, no matter if the glaze is runny or firm, it’s absolutely delicious and completes the scones perfectly!
Sub the sugar for scones with pure maple syrup. To do this, reduce the plant milk to 1/4 cup.
How To Store + Freeze
The best way to store pumpkin scones is covered in a container or ziplock bag, keeping them airtight so they don’t dry out too much. You may even want to add a paper napkin under the scones to soak up any excess moisture.
Counter: Scones can be stored on the counter in a cool area and are best eaten within 1 – 2 days.
Refrigerator: Storing glazed scones in the refrigerator is my preferred way and will last 3 – 4 days.
Since cooked scones are best fresh, you can easily make and store unbaked scones for later. If stored properly unbaked scones will keep for up to 3 months in the freezer. To freeze, place unbaked scones on a baking sheet (or large, flat plate) in the freezer for about 2 hours. Transfer scones to freezer safe containers and keep in the freezer until ready to bake. When baking scones from frozen, add 3 – 4 extra minutes to the cooking time. And viola, you can enjoy fresh baked pumpkin scones anytime you like!
More Vegan Baked Goods
Yield: Makes 6 - 8 scones 1x
Category: Bread, Snack, Breakfast
2 cups flour (spelt, all-purpose, or light whole wheat)
1/4 cup sugar (pure cane or coconut sugar)
2 heaping teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon vanilla
6 tablespoons hardened coconut oil (or vegan butter/margarine)
3/4 cup 100% pumpkin puree
1/3 cup unsweetened almond milk (or your favorite non-dairy milk)
1 cup organic powdered sugar
2 teaspoons pure maple syrup
1 tablespoon unsweetened almond milk
Glaze: In a small/medium bowl, add the powdered sugar, maple syrup and non-dairy milk, mix well and set aside. Glaze should be thick. If glaze is thin, place in the refrigerator to chill and thicken.
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper, a silpat, or lightly grease with oil.
Mix: In a medium size bowl, mix the flour, baking powder, sugar, pumpkin spice and salt, blend well. Add the hardened oil, and using either a pastry blender or mixing spoon, mix well. Doesn’t have to be perfect. Add the pumpkin puree, vanilla, and non-dairy milk to the mixture, stir to form a dough. Using your hands, knead the dough into an even ball.
Shape & Cut Dough: Transfer the dough to a lightly floured surface. Lightly flour the top of the dough and pat into a 8 – 9 inch circle, 1 inch high. Using a knife, gently divide the dough into 6 – 8 slices.
Bake: Place the scones on the prepared baking sheet. Place in the oven on the center rake and bake for about 18 minutes, until lightly golden along the edges. Let cool a bit before transferring to a cooling rack.
Glaze Scones: Once cooled, place a spoonful right in the middle of each scone and use the back of the spoon to spread, or drizzle the glaze in a zig zag across the top of each scone. Let the glaze set.
Makes 6 – 8
Store: Leftovers can be stored in an airtight container, either on the counter or in the refrigerator, and eat within a couple of days.
Be sure to make the glaze first so it has time to set and thicken as explained above.
A note on the flours. Feel free to change-up the flour content…for example part unbleached all-purpose flour, all whole wheat pastry flour, spelt & whole wheat pastry flour, all gluten-free all-purpose flour, etc…it should turn out just as well.
If you don’t have pumpkin pie spice on hand, try using 1 teaspoon cinnamon, along with 1/2 teaspoon ginger and 1/2 teaspoon nutmeg.
Sub the sugar for scones with pure maple syrup and reduce the plant milk to 1/4 cup.