Vegan Pumpkin Scones + Maple Glaze
Vegan Pumpkin Scones topped with maple glaze feature simple ingredients and are easy to make. It’s a delicious scone recipe that will bring in the cozy flavors of fall!
A Cozy Fall Treat
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 and a perfect balance of spices. And the glaze takes them over the top, making them irresistible!
With minimal ingredients, these pumpkin scones come together easily. In no time, you’ll be enjoying the seasonal flavors of fall. And they store and freeze well, too!
I adapted this scone recipe from my Persimmon Ricotta Scones in the archives. Using that as a template, I substituted the ricotta for the pumpkin puree and changed the spices. I couldn’t be any happier with the final result. They are as perfect as a vegan pumpkin scone can be!
Ingredients You’ll Need
This recipe uses flour, pumpkin puree, coconut oil, non-dairy milk, and spices to form a dough that is shaped, cut, and baked into a timeless and wonderful fall treat.
Here is everything you will need, including ingredient variations:
- Flour: Use all-purpose, spelt, whole-wheat, or any combo of these flours, or a 1:1 gluten-free flour blend (here I’ve used a mix of all-purpose and whole-wheat).
- Pumpkin puree: Make sure to use 100% pumpkin puree, not pumpkin pie filling.
- Sugar: Use pure cane sugar or coconut sugar in the scones. For the icing, we call for powdered sugar (pref. organic).
- Coconut oil: You can swap it with vegan butter or margarine
- Pumpkin pie spice: If you don’t have it on hand, use a mix of cinnamon, ginger, and nutmeg, as noted in the recipe card.
- Non-dairy milk: Use your preferred unsweetened almond, cashew, oat, or soy milk.
- Vanilla: Optional if using vanilla-flavored plant milk.
- Baking powder: Will help the scones puff up a bit.
- Pure maple syrup: Used in the icing to add more fall flavor.
- Powdered sugar – if you don’t have powdered sugar, blend cane sugar into a fine powder using a high-speed blender.
How To Make Vegan Pumpkin Scones
Making scones is easy as can be. Here you’ll find a quick guide with photos for reference to make the process visual.
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. The glaze should be thick. If the glaze is thin, place it in the refrigerator to chill and thicken.
Mix dry ingredients. In a medium bowl, combine the flour, baking powder, sugar, pumpkin spice, and salt, blending well.
Cut the oil or butter into the flour. Once you’ve mixed the dry ingredients, add the coconut oil to the flour and mix until the flour is lumpy (above right). The lumps should be about 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, and mix well.
Shape and cut the dough. Using your hands, mold the dough into a ball and place it on a lightly floured work surface. Flatten the dough with the palms of your hands and fingers into a circle about 1 inch thick. Cut into 6 or 8 slices (above right).
Bake the pumpkin scones. Place scones on a baking sheet lined with parchment paper or a Silpat (affiliate links), or lightly grease with oil (above left). Place in the preheated oven set to 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 until the drizzle sets and hardens.
Tips For Success
- Make the glaze first. This will give it plenty of time to set and thicken up. You may even let the scones cool completely or refrigerate them before topping. Warm scones will heat the glaze, making it runny. All in all, whether the glaze is runny or firm, it’s absolutely delicious and completes the scones perfectly!
- Substitute pure maple syrup for the sugar in the scones. To do this, reduce the plant milk to 1/4 cup.
Storage & Freezing
The best way to store pumpkin scones is to cover them 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: Store on the counter in a cool area and eat within 1-2 days.
- Refrigerator: Storing glazed scones in the refrigerator is my preferred way, and they will last 3-4 days.
Freezing Scones
Since cooked scones are best fresh, you can make and store unbaked scones for later. They 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 to freezer-safe containers or ziplock bags. When baking scones from frozen, add 3-4 extra minutes to the baking time. And voila, you can enjoy freshly baked pumpkin scones anytime you like!
More Vegan Baked Goods!
- Persimmon & Ricotta Scones
- Southern Blackberry Cobbler
- Vegan Coconut Macaroons
- Easy Pear Tart
- Vegan Banana Bread
If you try this cozy fall recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
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VEGAN PUMPKIN SCONES + MAPLE GLAZE
- Total Time: 35 minutes
- Yield: Makes 6 – 8 scones 1x
- Diet: Vegan
Description
Bring in the fall season with these perfectly spiced vegan pumpkin scones topped with maple glaze! They make a great breakfast, snack, or dessert. Easy to make and ready in 35 minutes!
Ingredients
- 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
- pinch of salt
- 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)
Maple Glaze
- 1 cup organic powdered sugar
- 2 teaspoons pure maple syrup
- 1 tablespoon unsweetened almond milk
Instructions
Glaze: In a small/medium bowl, add the powdered sugar, maple syrup, and non-dairy milk, mix well, and set aside. The glaze should be thick. If the glaze is thin, place it 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 it 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 a 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 it into an 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 rack 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, drizzle the glaze in a zig-zag across the top of each scone. Let the glaze set.
Makes 6 – 8
Notes
Store: Leftovers can be stored in an airtight container, either on the counter or in the refrigerator, and eaten 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, spelled & whole wheat pastry flour, all gluten-free all-purpose flour, etc. It should turn out just as well.
Spices: If you don’t have pumpkin pie spice on hand, try using 1 teaspoon of cinnamon, 1/2 teaspoon of ginger, and 1/2 teaspoon of nutmeg.
Substitute pure maple syrup for the sugar in the scones and reduce the plant milk to 1/4 cup.
Nutritional values are estimates only. See our full nutrition disclosure here.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Bread, Breakfast, Snack
- Method: bake
- Cuisine: American
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I wanted to make a mini version of these scones. If I make scones that are half this size, by how much do you think I should reduce the baking time?
That sounds wonderful! I would do 15 minutes for mini scones. These are pretty forgiving and you don’t have to worry about over baking by a few minutes. Enjoy!
Two things. I’ve made these before and they are DELICIOUS! I was glad to get the email about these again bc it reminded me its the perfect time of year to make these. Also, if you don’t mind me asking, where did you get that little white pan with the wood handle that you prepped the glaze in…because oh my 😳 I’m in love
Yes, it’s the perfect time for these scones and they are as good as ever! The little white pot is a Dansk 1 qt. saucepan (or butter warmer) with a lid. They also have one without the lid. And colors, there are more colors! Happy shopping and baking! :)
Why is the nutritional information for 1/12 of the recipe if there are only 6 to 8 servings ?
Oops, it’s fixed now. Somehow a pumpkin muffin nutrition count was attached. Thanks for pointing that out!
These were so good! I made mine with white whole wheat flour and they were great! It was my first time making scones. I also had a problem with the glaze being runny, even though I followed your steps. That’s not a big problem for me, but just wondering if putting the glaze in the refrigerator for a bit might help?
Yes, putting the icing in the fridge would help thicken it up nicely!
I just mixed the dough together and followed the directors exactly.., yet for some reason the dough is certainly NOT the kind of dough you can roll into a ball and shape. What do you think happened?
Hmm, not sure what could’ve happened, maybe not enough moisture in the dough. I would suggest just shaping it and flatten it a bit with your hands. Cut into squares or pie slices, depending on how you shaped it, and bake. I wouldn’t rework the dough as it will end up being overworked. Hope that works, do let us know how it goes as it’s super helpful to everyone!
I had to make substitutions (squash instead of pumpkin, all purpose flour) I used Miyoko’s vegan butter (only $5.29 at Trader Joe’s!)
Turned out delicious!
Hello,
I would like to make these this weekend and was wondering for the glaze did you use maple sugar or maple syrup? The listed ingredients say sugar but your directions say syrup. Just want to clarify. Thanks!
Thank you for pointing that out. I use pure maple syrup, but you can try maple sugar if you like. Give it a taste and add more as needed.
Would you mind telling me what plate and fork you used for this shot? They’re so beautiful!
Absolutely! The side plates are from Anthropolgie, it’s from their ‘Latte’ collection. The gold flatware is from West Elm. I definitely recommend them both! :)
I made these yesterday, so good! Needless to say, they are already gone and I need to make more. Even my super-picky 4 year old ate one!
That makes me so happy that even your little one loved it! Mine were gone within 24 hours, too good to last! Cheers :)
Would I be able to make these with All-purpose or White whole wheat flour? Would there be a difference in the measurements?
Both of those flours will work here. You will be fine using the same measurements. Enjoy!