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.

Video tutorial for Vegan Pumpkin Spice Scones

 

Printable recipe for Vegan Pumpkin Spice Scones – US

Vegan Pumpkin Spice Scones - US
Yields 12
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.

This recipe uses US measurements. Click here for metric amounts.
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Prep Time
15 min
Cook Time
12 min
Prep Time
15 min
Cook Time
12 min
Wet
  1. 1/2 cup pumpkin puree
  2. 1/2 cup soy milk (or your choice)
  3. 1 teaspoon apple cider vinegar
Dry
  1. 2 cups flour
  2. 2 teaspoons baking powder
  3. 1/2 teaspoon baking soda
  4. 2 tablespoons sugar
  5. 1/8 teaspoon salt
Pumpkin Spice Blend
  1. 1/2 teaspoon cinnamon
  2. 1/8 teaspoon allspice
  3. 1/4 teaspoon ginger
  4. 1/8 teaspoon cloves
  5. pinch nutmeg
  6. 1/2 cup solid fat (such as vegan butter, shortening, or refined coconut oil)
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!
Mary's Test Kitchen http://www.marystestkitchen.com/

Printable recipe for Vegan Pumpkin Spice Scones – metric

Vegan Pumpkin Spice Scones - Metric
Yields 12
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.

This recipe uses metric measurements. Click here for US amounts.
Write a review
Print
Prep Time
15 min
Cook Time
12 min
Prep Time
15 min
Cook Time
12 min
Wet
  1. 120ml pumpkin puree
  2. 120ml soy milk (or your choice)
  3. 5 ml apple cider vinegar
Dry
  1. 250g flour
  2. 2 teaspoons baking powder
  3. 1/2 teaspoon baking soda
  4. 2 tablespoons sugar
  5. 1/8 teaspoon salt
Pumpkin Spice Blend
  1. 1/2 teaspoon cinnamon
  2. 1/8 teaspoon allspice
  3. 1/4 teaspoon ginger
  4. 1/8 teaspoon cloves
  5. pinch nutmeg
  6. 120ml solid fat (such as vegan butter, shortening, or refined coconut oil)
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!
Mary's Test Kitchen http://www.marystestkitchen.com/
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