Vegan Pumpkin Scones

Course: Breakfast

Cuisine: American

Keyword: dairy free pumpkin scones, healthy pumpkin scones, pumpkin scones recipe, recipe for pumpkin scones, vegan pumpkin scones

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: scones

Calories: 245kcal

Author: Ashley

The best Vegan Pumpkin Scones recipe. These are an absolute must during the Fall season and so easy, too! Made with coconut oil (or use vegan butter) and whole grain flour for a healthy scone recipe. You will love the soft texture of these.

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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!

Notes

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 – Higher fat 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. Just make sure it is frozen.

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.

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