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VEGAN PUMPKIN SCONES + MAPLE GLAZE

top down view of pumpkin scones with maple glaze on baking sheet.

4.8 from 4 reviews

Bring in the fall season with these perfectly spiced vegan pumpkin scones with maple glaze! They make a great breakfast, snack or dessert.

Ingredients

Scale
  • 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. 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.

Notes

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.

Nutritional values are estimates only. See our full nutrition disclosure here.