These Pumpkin Scones are a must-make fall treat! So much better than Starbucks pumpkin scones. This recipe happens to be made vegan friendly (no eggs!) and dairy free, thanks to coconut oil. Plenty of ways to make this scone recipe your own with substitutions as needed.
Looking for more scone recipes? I have tons! Check out my Chocolate Scones, Blueberry Scones and Banana Scones – all 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 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.
Why You’ll Love This Recipe
- Just 10 ingredients and most you probably have on hand!
- The dough comes together easily using a food processor (but I’ll share tips if you don’t have one!)
- Like enjoying a Starbucks pumpkin scone, but healthier and way better!
- These pumpkin scones have crisp edges with soft centers – not too moist and not too dry!
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 List
- canned pumpkin – aka pure pumpkin purée, NOT canned pumpkin pie mix. If using homemade pumpkin purée, the texture of these scones may change slightly. You will want to pat the pumpkin purée with a paper towel to absorb excess liquid.
- non-dairy milk – I prefer something like soy milk or coconut milk here because of its higher fat content, which helps give the scones a richer texture. But almond milk, cashew milk or oat milk can be used.
- vanilla extract – for a little extra flavor.
- white whole wheat flour – You can also use all whole wheat pastry flour, or use half whole wheat flour with half all-purpose flour. A 1:1 gluten-free baking flour may also be subbed with similar results.
- coconut sugar – or any granulated sugar.
- baking powder – for optimal rise.
- fine sea salt – helps balance flavor. I always use fine sea salt for baking (don’t use table salt).
- pumpkin pie spice – a must for pumpkin scones. Use my homemade pumpkin pie spice!
- 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: Portion out softened coconut oil by the tablespoon into a lined small bowl, or plate, before placing in the freezer.
Homemade Pumpkin Pie Spice
For the pumpkin scones, we’re using a homemade pumpkin pie spice recipe linked, using just four ingredients – cinnamon, ginger, nutmeg and clove. Make sure you have those four spices on hand and you’ll always be able to make pumpkin pie spice blend.
Pumpkin 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 and set aside.
- 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. Note: if using vegan butter, freeze it and grate it using a box grater, and you can mix everything by hand.
- 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. This gives you a better edge. You can also separate the triangles and place separately on the baking sheet, bake for a total of about 20 minutes.
- While the pumpkin 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.
Flavor Variations
Add some different flavor variations to these pumpkin scones in a few different ways.
- maple glaze – use maple extract for strong flavor but you could also use maple syrup in place of the milk.
- orange glaze – use orange juice in the liquid and orange zest.
- mix in chocolate chips – fold in chocolate chips into the scone dough before shaping.
- mix in nuts – fold in some small chopped pecans and mix pecans into a vanilla glaze for a crunchy texture.
Scone Baking Tips
- Any milk will work, but milk with a higher fat percentage will give these a richer 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 gluten-free pumpkin scones? Use a 1:1 gluten-free baking flour, such as Bob’s Red Mill. The texture will change slightly but it’s an easy substitute.
- 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 – no exceptions if you want scone biscuit-like texture.
How to Store & Reheat
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
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox.
Vegan Pumpkin Scones
Ingredients
Scones
- ¾ cup canned pumpkin, pure pumpkin puree, not pumpkin pie mix
- ⅓ cup soy milk, almond, cashew or coconut also work
- 1 teaspoon vanilla extract
- 2 cups + 2 tablespoons white whole wheat flour
- 1/4 cup coconut sugar, or dry sweetener of choice
- 2 ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 2 teaspoon pumpkin pie spice
- 5 tablespoons coconut oil, frozen (see notes)
Glaze
- ⅔ cup organic powdered sugar
- ¼ tsp ground cinnamon, optional
- 2 teaspoons soy milk, or vanilla coffee creamer
Instructions
- Preheat oven to 400ºF and line a large baking sheet with parchment paper.
- Mix wet ingredients: In a medium bowl, add canned pumpkin, milk and extract. Stir until combined, set aside.
- Make scone dough: In a large bowl or bowl of a food processor add flour, sugar, baking powder, salt, & spices. 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.
- Shape dough: Sprinkle flour on flat surface. Using floured hands, begin 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.
- Bake: Bake for 17-20 minutes, until edges are lightly golden. Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.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 whole for 15 minutes, then remove from oven and re-cut slices, pull apart and bake for another 5 minutes.
- Make glaze: While scones are cooling 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 teaspoon of liquid. If you want thicker, add a few more tablespoons of powdered sugar. Glaze scones in zigzag pattern and allow to set. Enjoy!
Leave a Reply