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Vegan Pumpkin Spice Scones

These super easy to make pumpkin scones are soft, flaky, with a bit of a crusty bottom and really delicious. They are just barely sweet with a nice balance of pumpkin spice making them great for a weekend or holiday breakfast or brunch.

For more vegan Pumpkin Spice goodness, try these recipes:

Video tutorial for Vegan Pumpkin Spice Scones

Why you’ll LOVE these Vegan Pumpkin Spice Scones

These easy to make scones evoke the cozy aroma of pumpkin spice without the super sweetness of other popular pumpkin spice treats. You’ll also love them because they are:

  • made with real pumpkin puree
  • ready in under 30 minutes
  • use only regular pantry ingredients
  • flaky and soft on the inside while a little crusty on the bottom
  • just barely sweet so you can have them plain, with vegan butter, or add your own frosting

Vegan Pumpkin Spice Scone Ingredients

Like I mentioned above, one of the best things about this recipe is that the ingredients are regular pantry staples. You don’t need fancy specialty vegan products. They are:

 
  • 1/2 cup pumpkin puree (home-cooked or store-bought)
  • 1/2 cup soy milk (or plant-based milk of choice)
  • 1 teaspoon apple cider vinegar (or any vinegar with a mild flavour)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 2 tablespoons sugar
  • 1/8 teaspoon salt
  • and 1 teaspoon pumpkin pie spice blend (a pre-made blend or make it yourself with individual spices)

Plus, you’ll need 1/2 cup of a solid fat like vegan butter, shortening, or refined coconut oil.

How to Make Vegan Pumpkin Spice Scones

This recipe will be baked so preheat your oven to 400°F and line your baking sheet with parchment paper for easy clean-up afterwards. Then you’ll mix dry and wet ingredients separately.

Combine the vegan milk and apple cider vinegar. The vinegar will cause the milk to curdle and get thick. Then, add the pumpkin puree and mix until smooth. Set the cup to chill in the fridge while you mix the dry ingredients.

The best way to mix dry ingredients is to use a sieve to sift them together before whisking. That way, you’ll avoid lumps. Then add the solid fat and cut it into the flour using your pastry cutter or two butter knives held together. Keep going until the pieces are about pea sized.

Add the chilled pumpkin mixture to the dry ingredients and gently stir so the dry absorbs the wet. But don’t over-mix. Afterwards, you’ll have a raggedly dough which you’ll turn out on to a floured work surface.

The dough will be in bits and pieces at this point. Use your hands to cup the sides of the dough pile, fold over the top and press down. Repeat 3 to 5 times until the dough pile becomes a cohesive mound.

Roll out the dough into a rectangle shape, about 1″ thick (2.5cm). Cut into desired shapes and transfer to a parchment lined baking sheet. And finally, bake in your preheated oven for 10-12 minutes. 

Tips to make your Vegan Pumpkin Spice Scones the absolute BEST

  • chill your mixing bowl, pastry cutter (or two butter knives) and ingredients before starting
  • when measuring the flour, fluff it up first with a fork so it’s not compacted before you scoop with your measuring cup. Don’t tap or shake the cup to level the flour. Instead, use a flat edge to sweep away the extra flour.
  • while folding the dough, really try not to touch it too much. The heat from your hands may melt the fat and that will reduce the flakiness of the scones
  • make these on the same day that you plan to serve them. Like most baked goods, fresh is best!

Printable recipe for Vegan Pumpkin Spice Scones


Yield: 12 scones

Vegan Pumpkin Spice Scones

Vegan Pumpkin Spice Scones

These super easy to make pumpkin scones are soft, flaky, with a bit of a crusty bottom and really delicious. They are just barely sweet with a nice balance of pumpkin spice making them great for a weekend or holiday breakfast or brunch.

Prep Time 15 minutes
Bake Time 12 minutes
Total Time 27 minutes

Ingredients

Wet

  • 1/2 cup pumpkin puree (120ml)
  • 1/2 cup soy milk (or your choice) (120ml)
  • 1 teaspoon apple cider vinegar

Dry

  • 2 cups flour (250g)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons sugar
  • 1/8 teaspoon salt

Fat

  • 1/2 cup vegan butter (or vegetable shortening or refined coconut oil)

Pumpkin Spice Blend (1 teaspoon total)

  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • pinch nutmeg

Instructions

  1. Preheat oven to 400F or 205C. For best results, chill mixing bowl, pastry cutter, and ingredients.
  2. Combine the vegan milk and apple cider vinegar in a cup. The vinegar will react to the milk to thicken it. Add the pumpkin puree and mix until smooth. Set the cup to chill in the fridge while you mix the dry ingredients.
  3. In your chilled mixing bowl, combine the dry ingredients and stir well. Add the solid fat and cut it into the flour until the pieces are about pea sized.
  4. Add the chilled pumpkin mixture to the dry ingredients. Use a spoon or spatula to gently combine the wet with dry until the liquid has been absorbed and dough starts to form.
  5. Turn the bowl out on to a lightly floured surface. The dough will be in bits and pieces at this point. Use your hands to cup the sides of the dough pile, fold over the top and press down. Repeat several times until the dough pile becomes a cohesive mound.
  6. Roll out the dough into a rectangle shape, about 1" thick (2.5cm). Cut into desired shapes and transfer to a parchment lined baking sheet.
  7. Bake in your preheated oven for 10-12 minutes. Enjoy!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving:Calories: 160Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 222mgCarbohydrates: 20gFiber: 1gSugar: 3gProtein: 3g

Nutritional Information automatically calculated by a plugin and may not be correct.

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