Vegan Pumpkin Scones

5 from 4 reviews

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. 




  • 2/3 cup powdered sugar
  • 1/4 tsp ground cinnamon (optional) 
  • 1 TBSP coconut milk or milk of choice


  1. Preheat oven to 400ºF and line a large baking sheet with parchment paper.
  2. In a medium bowl, add canned pumpkin, coconut milk and extract. Stir until combined, set aside.
  3. In a large bowl or bowl of food processor add flour, sugar, baking powder, salt, & spices. Stir or pulse until combined.
  4. Pulse in frozen coconut oil (or frozen butter) until small chunks remain. 
  5. 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.
  6. 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.
  7. Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
  8. 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.

MILKCanned 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.


Keywords: easy pumpkin recipes, healthy pumpkin scones, vegan scones