The best Vegan Pumpkin Scones recipe is an absolute must during the Fall season! Packed with tons of spices and finished with a cinnamon orange glaze, it’s a healthy and delicious breakfast treat (even better than Starbucks)!
First of all… Happy Thanksgiving to my Canadian peeps! Yes, I celebrate two Thanksgivings a year, and YES it is awesome. i.e. all the food.
Don’t tell anyone (okay you’re speaking to the world wide web, you’re obviously telling EVERYONE, Ashley), but I kind of like Canada’s Thanksgiving a little tiny bit better than ours. Why? Because it’s still warm enough to go CAMPING.
Which is why I knew I needed a simple and healthy breakfast for all our camping festivities. That’s where this vegan pumpkin scones recipe came in.
I was in the Starbucks the other day and the pumpkin scones were staring at me through that glass case. So I knew I had to come up with a recipe on my own. I mean, you knew a Fall scone recipe was coming, right?
I’ve created this pumpkin scone recipe as part of the Simply Organic Bake-Off, where nine other bloggers and myself have teamed up to share delicious dairy-free recipes during one of the most beloved seasons for baking, AKA FALL.
Vegan Pumpkin Scones
One reason I love vegan baking is because anyone and everyone can enjoy them. And I truly want all of you here to enjoy my recipes. When I go the route of 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 honestly… you’re not going to miss the butter one bit in this pumpkin scones recipe because we have so much flavor coming from the spices AND the cinnamon orange glaze–which I’ll get to in a second.
Now let’s chat about scones… 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 Vegan Pumpkin Scones Recipe
- canned pumpkin, aka pure pumpkin puree
- canned coconut milk
- almond or vanilla extract
- whole wheat white flour
- coconut sugar, or any dry sweetener of choice
- baking powder
- ground cinnamon
- ground ginger
- ground all spice
- ground cloves
- coconut oil
- powdered sugar
- orange, zest and juice
Homemade Pumpkin Pie Spice
For the pumpkin scones, we’re using a homemade pumpkin pie spice:
- all spice
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!
How To Make Vegan Pumpkin Scones
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a medium bowl, add the wet ingredients.
- In a large bowl, add the dry ingredients. Then grate in the frozen coconut oil until a grainy, meal texture forms.
- 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, cinnamon, orange juice, and zest. Glaze in a zigzag pattern and allow to set. Enjoy!
TIP: I like to portion out the coconut oil into a lined bowl using plastic wrap before placing in the freezer. Then when the coconut oil is frozen solid, you can just peel back the plastic wrap and get to grating!
The Cinnamon Orange Glaze
So now we have amazing vegan pumpkin scones! Oh, yes… the glaze. It’s just a simple combination of orange zest, a tiny bit of orange juice, a few dashes of ground cinnamon, and powdered sugar. It’s kind of amazing…
How To Zest An Orange
Oh oh, can we talk about zesting real quick? My life has forever been changed by this Microplane. I can’t tell you how many times last year I would get angry at my old zester. I thought zesting was the absolute WORST until I met the zester of my dreams. Yes, I am swooning over a zester…
But back to the pumpkin scones… These MUST be on your baking list this ASAP. They are such a lovely breakfast treat.
Tips For The Best Pumpkin Scones Recipe:
- Any milk will work, but full-fat, canned coconut milk offers the best texture.
- 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 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.
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.
More Scones Recipes You’ll Love:
- Whole Grain Vegan Blueberry Scones
- Vegan Lemon Poppy Seed Scones
- Healthy Vegan Banana Scones
- Vegan Cranberry Orange Scones
- Whole Wheat Vegan Triple Chocolate Scones
- Whole Grain Vegan Ginger Grapefruit Scones
- Whole Grain Vegan Lemon Scones
- Vegan Gingerbread Scones with Vanilla Bean Glaze
- Vegan Whole Wheat Chocolate Chip Scones
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 ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground all spice
- 1/4 tsp ground cloves
- 1/3 cup coconut oil***, frozen
for the glaze:
- 2/3 cup powdered sugar
- 1/4 tsp ground cinnamon
- zest of medium orange
- 1 TBS fresh orange juice
- Preheat oven to 350F 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, add flour, sugar, baking powder, salt, and spices. Stir until well combined. If not using homemade spice blend, use about 2 tsp of pumpkin pie spice.
- Grate frozen coconut oil into large bowl of dry ingredients. Using dough blender, work coconut oil into flour mixture until a grainy, meal texture forms.
- Gently stir in the pumpkin mixture to large bowl of dry ingredients, careful not to over work the dough. The dough should be thick and slightly sticky. (If your dough seems dry, add 1-2 more TBS of milk.)
- Shape dough into large circle, about 8″ in diameter, on prepared baking sheet. Using a large, sharp knife, make 8 triangle slices into dough. Bake dough for 15-17 minutes, then remove from oven to re-cut slices and pull apart triangles slightly. Bake for another 3-5 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 sugar, cinnamon, zest, and orange juice 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 tablespoon of orange juice. If you want thicker, add a few more tablespoons of powdered sugar. Glaze scones in zigzag pattern and allow to set. Enjoy!
*Canned coconut milk yields the best texture, however any milk will ultimately work. **May sub half whole wheat flour and half unbleached all-purpose, or use whole wheat pastry flour. You should also be fine to sub with a 1:1 gluten-free baking flour like Bob’s Red Mill. **May sub with butter if not vegan. 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.
Simply Organic and Go Dairy Free have teamed up with 10 talented food bloggers and authors for a bake-off! The bloggers will create sweet and savory recipes that are filled with flavor, but fit for dairy-free and other special diet needs. To enjoy more recipes from Simply Organic, follow the hashtag #OrganicMoments. To follow this event, vote, enter to win prizes, and find more exclusively dairy-free recipes, visit http://www.godairyfree.org/
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