Description
These Vegan Pumpkin Scones are tender, flaky, and infused with warm pumpkin pie spice, perfect for a cozy breakfast or brunch. Topped with a sweet maple glaze, they offer a delicious dairy-free treat that’s easy to make and sure to impress.
Ingredients
Scale
Scone Dough
- ⅔ cup pumpkin purée
- 1 tablespoon non-dairy milk
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 2 cups all-purpose flour
- ½ cup light brown sugar, tightly packed
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon kosher salt
- 2 ½ teaspoons pumpkin pie spice
- 10 tablespoons non-dairy butter, cold and cut into ¼ inch cubes
Maple Glaze
- 1 cup powdered sugar, sifted
- 3 tablespoons maple syrup
- 1 ½ teaspoons non-dairy milk
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 400° F and line a baking sheet with parchment paper to prevent sticking.
- Combine Wet Ingredients: In a small bowl, whisk together pumpkin purée, non-dairy milk, vanilla extract, and white vinegar until smooth.
- Mix Dry Ingredients: In a large bowl, stir together all-purpose flour, light brown sugar, baking powder, baking soda, kosher salt, and pumpkin pie spice.
- Incorporate Butter: Add cold, cubed non-dairy butter to the dry mixture. Using your hands or a fork, work the butter into the dry ingredients until the texture becomes coarse like meal.
- Form the Dough: Pour the pumpkin wet mixture into the dry ingredients. Gently toss with your hands until just combined and a shaggy dough forms. Avoid overmixing for tender scones.
- Shape and Cut: Turn the dough onto a lightly floured surface. Pat it gently into a 7-inch circle. With a sharp knife, cut the dough into 8 equal triangular scones. Place them on the prepared baking sheet.
- Bake: Bake in the preheated oven for 22 minutes, or until the bottoms are golden brown. Let the scones cool on the baking sheet for 10 minutes before glazing.
- Prepare the Glaze: In a medium bowl, whisk together powdered sugar, maple syrup, vanilla extract, and non-dairy milk until smooth. Add more non-dairy milk if a thinner glaze is desired.
- Glaze and Serve: Drizzle the maple glaze over the cooled scones using a spoon. Serve and enjoy immediately.
Notes
- Do not overwork the dough; gently toss ingredients to prevent tough scones.
- Keep vegan butter chilled until use to maintain flakiness.
- Use cold non-dairy butter cut into small cubes for best texture.
- For a thinner glaze, add extra non-dairy milk gradually.
Nutrition
- Serving Size: 1 scone
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
