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Vegan Pumpkin Scones with Maple Glaze Recipe

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4 from 10 reviews

These Vegan Pumpkin Scones are moist, tender, and perfectly spiced with pumpkin pie spice. Topped with a sweet maple glaze, they make a delightful fall treat perfect for breakfast or a snack. Made without dairy or eggs, they are an excellent vegan option that’s easy to prepare in just 35 minutes.

  • Total Time: 33 minutes
  • Yield: 6 to 8 scones

Ingredients

Dry Ingredients

  • 2 cups flour (spelt, all-purpose, or light whole wheat)
  • 1/4 cup sugar (pure cane or coconut sugar)
  • 2 heaping teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • pinch of salt

Wet Ingredients

  • 1 teaspoon vanilla
  • 6 tablespoons hardened coconut oil (or vegan butter/margarine)
  • 3/4 cup 100% pumpkin puree
  • 1/3 cup unsweetened almond milk (or your favorite non-dairy milk)

Maple Glaze

  • 1 cup organic powdered sugar
  • 2 teaspoons pure maple syrup
  • 1 tablespoon unsweetened almond milk

Instructions

  1. Prepare the glaze: In a small or medium bowl, combine the powdered sugar, maple syrup, and non-dairy milk. Mix well until you get a thick glaze. If it appears too thin, place it in the refrigerator to chill and thicken while you make the scones.
  2. Preheat oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper, a Silpat, or lightly grease it with oil to prevent sticking.
  3. Mix dry ingredients: In a medium-sized bowl, whisk together the flour, baking powder, sugar, pumpkin pie spice, and salt. Make sure these are well blended for even flavor.
  4. Add coconut oil: Add the hardened coconut oil to the dry ingredients. Using a pastry blender or a spoon, incorporate the oil until the mixture is crumbly but not perfectly smooth—some texture is good.
  5. Add wet ingredients and form dough: Add the pumpkin puree, vanilla, and non-dairy milk to the mixture. Stir gently to combine into a dough. Then, use your hands to knead the dough into an even ball, being careful not to overwork it.
  6. Shape and cut dough: Transfer the dough onto a lightly floured surface. Lightly flour the top, then pat the dough into an 8 to 9-inch circle about 1 inch thick. With a knife, gently cut the dough into 6 to 8 triangular slices.
  7. Bake scones: Place the scones onto your prepared baking sheet. Bake in the center of the oven for about 18 minutes, or until the edges turn a light golden color. Remove from the oven and allow them to cool slightly on the sheet before transferring to a wire rack.
  8. Glaze scones: Once the scones are cooled, spoon the maple glaze onto the center of each slice. Use the back of the spoon to gently spread the glaze or drizzle it in a zigzag pattern across the tops. Allow the glaze to set before serving.
  9. Store leftovers: Store any leftover scones in an airtight container at room temperature or in the refrigerator. Consume within 2 days for best freshness.

Notes

  • Use light whole wheat or spelt flour as a healthier alternative to all-purpose flour.
  • Hardened coconut oil or vegan butter can be swapped interchangeably based on preference.
  • If glaze is too runny, refrigerate it for 10-15 minutes to thicken before glazing.
  • The scones can be cut into 6 or 8 pieces depending on your desired size.
  • Store scones in an airtight container to maintain freshness.
  • Feel free to add chopped nuts or dairy-free chocolate chips to the dough for extra texture.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://dishiary.com/vegan-pumpkin-scones-with-maple-glaze-recipe/