These Pumpkin Scones are a must-make fall treat! Healthier (and better!) 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.
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
- 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!
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.
- 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: 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 too.
Vegan 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. 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.
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 milk.
- vanilla glaze – use vanilla extract or a vanilla bean pod.
- orange glaze – use orange juice in the liquid and orange zest.
- 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 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!
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 Vegan Scones You’ll Love:
SaveIf 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 AshleyPrint
Vegan Pumpkin Scones
The best Vegan Pumpkin Scones recipe is an absolute must during the Fall season and so easy too! Made with coconut oil (or vegan butter!) and whole grain flour for a healthier breakfast treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 scones 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegan
- 3/4 cup canned pumpkin (pure pumpkin puree)
- 1/3 cup canned coconut milk (lite or full-fat both work)
- 1 teaspoon almond or vanilla extract
- 2 cups + 2 tablespoons whole wheat white flour
- 1/4 cup coconut sugar (or dry sweetener of choice)
- 2 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoon pumpkin pie spice
- 5 tablespoons coconut oil, frozen (see notes)
- 2/3 cup powdered sugar
- 1/4 tsp ground cinnamon (optional)
- 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. Bake for 17-20 minutes, until edges are lightly golden. 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.
- 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!
COCONUT OIL – To freeze coconut oil, scoop and measure out softened coconut oil by the tablespoon, into a parchment paper lined bowl or plate. Freeze for about 1 hour.
MILK – Canned coconut milk yields the best texture, however any milk will ultimately work.
FLOUR – 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.
BUTTER VS. COCONUT OIL – Sub with butter if not vegan, or dairy-free butter also works.
STORING – 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
Keywords: easy pumpkin recipes, healthy pumpkin scones, vegan scones
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