These Pumpkin Scones are a must-make fall treat! Healthier than Starbucks thanks to whole grain flour and coconut oil. Made vegan friendly.
One reason I love vegan baking is because anyone and everyone can enjoy them. And I truly want all of you here to enjoy this pumpkin scone recipe.
When I go the route of plant based and vegan baking, my aim is to make the vegan-baked good just as tasty as the traditional recipe. Sometimes that can pose a challenge. Especially when, traditionally speaking, baking = butter = flavor.
But I promise you’re not going to miss the butter one bit in these healthy pumpkin scones because we have so much flavor coming from the pumpkin and spices.
You will love them!
The Best Vegan Pumpkin Scones
Now let’s chat about this scone recipe…
I don’t think they should be overly moist or cake-like, because then you might as well be eating a muffin. You want scones to have a definite texture. And these homemade pumpkin scones have just that: soft in the middle with just the right amount of crumb and a nice crisp edge.
Ingredients for Healthy Pumpkin Scones
- canned pumpkin, aka pure pumpkin puree, NOT canned pumpkin pie mix. If using homemade pumpkin puree, the texture of these scones may change slightly.
- canned coconut milk – I prefer canned coconut milk here because of its higher fat content and gives the scones a richer texture. But almond milk, cashew milk, etc. can be used.
- vanilla extract – for a little extra flavor.
- whole wheat white flour – You can also use all whole wheat pastry flour, or half whole wheat half all-purpose. A 1:1 gluten-free baking flour may also be subbed with similar results.
- coconut sugar – or any dry sweetener of choice
- baking powder – for optimal rise
- salt – helps balance flavor
- pumpkin pie spice – a must for pumpkin scones.
- coconut oil – frozen coconut oil or vegan butter will give you the best texture for scones. All of my scone recipes require frozen fat and I don’t recommend skipping this step.
TIP: I like to portion out the coconut oil into a lined small bowl before placing in the freezer.
Homemade Pumpkin Pie Spice
For the pumpkin scones, we’re using a homemade pumpkin pie spice using this simple recipe that uses just 4 ingredients!
Of course, you can also do a pre-made pumpkin pie spice too, if you’d rather go that route. I just always have all of the above spices on hand, so I might as well make my own!
Easy Scones in 30 Minutes
Once your coconut oil is frozen, these pumpkin scones are ready in less than 30 minutes. And if you’re using a food processor, it’s super easy.
- Preheat the oven to 400ºF and line a baking sheet with parchment paper.
- In a medium bowl, add pumpkin, milk and extract.
- In a large bowl or bowl of food processor, combine the flour, pumpkin pie spice, baking powder and salt.
- Next, if using a food processor, pulse in the frozen coconut oil, until bits remain. OR if you’re mixing by hand, you can chop the frozen coconut oil into small pieces and mix in with the dry ingredients.
- Add the wet ingredients and combine until the pumpkin scone recipe just comes together.
- Once the dough has come together, shape it into a circle on a baking sheet and make slices into the dough.
- Bake the pre-sliced dough for about 15 minutes before removing from the oven to completely slice and separate the scones, then bake for an additional 3-5 minutes. It’s not entirely 100% necessary, but I always do this so each scone gets a crisper edge! And it’s harder to separate the wet dough out completely.
- While the pumpkin spice scones are cooling, make the glaze by combining the powdered sugar, extract and milk. Glaze in a zigzag pattern, or spoon glaze over the top and allow to set.
So now we have amazing vegan pumpkin scones! Oh, yes… the glaze.
I love a good powdered sugar glaze on these pumpkin scones and there are a few flavors I recommend.
- maple glaze – use maple extract for strong flavor but you could also use maple syrup in place of the liquid.
- vanilla glaze – use vanilla extract or a vanilla bean pod.
- orange glaze – use orange juice in the liquid and orange zest.
Tips For Baking Scones
- Any milk will work, but full-fat, canned coconut milk offers the best texture. If not dairy free, half & half is another option.
- Don’t have whole wheat white flour? Substitute half whole wheat flour and half all-purpose flour, or use all whole wheat pastry flour.
- Want to make a gluten-free pumpkin scone recipe? Use a 1:1 gluten-free baking flour, such as Bob’s Red Mill.
- Not worried about making vegan scones? Replace the coconut oil with unsalted butter.
- What about the frozen coconut oil? Using frozen fat (coconut oil or vegan butter in this case) helps keep the texture of the scones from turning into muffins. Frozen is a must here!
How To Store
The pumpkin scones will keep best, stored in an airtight container on the kitchen counter, for up to 3 days.
For longer store, individually double wrap the un-glazed scones and store in the freezer for up to 1 month. Thaw at room temperature or in the microwave on HIGH for 30 seconds-1 minute. Glaze, if desired.
If you make this Vegan Pumpkin Scones recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
for the scones:
- 3/4 cup canned pumpkin (pure pumpkin puree)
- 1/3 cup canned coconut milk (lite or full-fat both work)
- 1 tsp almond or vanilla extract
- 2 cups whole wheat white flour
- 1/4 cup coconut sugar (or dry sweetener of choice)
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tsp pumpkin pie spice
- 5 Tbsp coconut oil, frozen (see notes)
for the glaze
- 2/3 cup powdered sugar
- 1/4 tsp ground cinnamon
- 1 TBSP coconut milk or milk of choice
- Preheat oven to 400ºF and line a large baking sheet with parchment paper.
- In a medium bowl, add canned pumpkin, coconut milk and extract. Stir until combined, set aside.
- In a large bowl or bowl of food processor add flour, sugar, baking powder, salt, & spices. Stir or pulse until combined.
- Pulse in frozen coconut oil (or frozen butter) until small chunks remain.
- With food processor motor running, add in pumpkin milk mixture until just combined. Then remove S-blade and continue stirring with spatula. The dough should be thick and slightly sticky.
- Sprinkle flour on flat surface and using floured hands shape dough into large circle, about 8″ in diameter, on prepared baking sheet. Using a large sharp knife cut 8 triangle slices into dough. Gently pull apart and place 2″ apart on baking sheet. Alternatively if you’re having a hard time pulling the dough apart, use a large, sharp knife to make 8 triangle slices into dough. Bake dough for 15 minutes, then remove from oven to re-cut slices and pull apart triangles slightly. Bake for another 5 minutes, until edges and tops are lightly browned.
- Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
- While scones are cooling, make your glaze: combine powdered sugar, extract and milk in medium bowl. Stir together until ingredients are thoroughly mixed and no clumps of powdered sugar present. If you want a thinner glaze, add another 1/2 tablespoon of liquid. If you want thicker, add a few more tablespoons of powdered sugar. Glaze scones in zigzag pattern and allow to set. Enjoy!
To freeze coconut oil, scoop and measure out softened coconut oil by the tablespoon, into a parchment paper lined bowl. Freeze for about 1 hour.
MILK – Canned coconut milk yields the best texture, however any milk will ultimately work.
BUTTER VS. COCONUT OIL – Sub with butter if not vegan, or dairy-free butter also works.
Scones are best enjoyed same day, but will stay fresh in airtight container up to 3 days. You can also double wrap un-glazed scones with plastic wrap and store in freezer up to 1 month. Thaw at room temperature or in microwave for 30 seconds-1 minute.
- Serving Size: 1 scone
- Calories: 320
- Sugar: 18
- Sodium: 235
- Fat: 14
- Saturated Fat: 11
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 2
- Protein: 4
- Cholesterol: 0
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