Vegan Pumpkin Scones

Print Recipe

5 from 2 votes

Soft, fluffy, and loaded with warm spices – these Vegan Pumpkin Scones are your perfect fall treat!

Prep Time20

Cook Time20

Total Time40

Course: Dessert, Snack

Cuisine: All, American, English

Servings: scones

Calories: 563kcal

Author: Richard Makin

Equipment

Large mixing bowl
Medium Bowl
Pastry cutter or two sharp knives
Baking tray
Parchment paper
Sharp Knife or bench scraper
Piping Bag
Cooling Rack

Ingredients

For the Scones:

490 g plain white flour all-purpose flour
3 teaspoon baking powder
½ teaspoon fine sea salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon allspice
Pinch of ground cloves
150 g granulated sugar
4 tablespoon light brown sugar
170 g vegan butter chilled and cubed, or substitute for coconut oil
120 g pumpkin puree canned is best
1 teaspoon lemon juice or substitute for apple cider vinegar
2 tablespoon plant milk unsweetened and unflavoured
1 teaspoon vanilla extract

For the White Icing:

120 g icing sugar
2 tablespoon plant milk unsweetened and unflavoured

For the Pumpkin Spice Icing:

100 g icing sugar
1 tablespoon pumpkin puree canned is best
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
1 teaspoon plant milk unsweetened and unflavoured

Metric - US Customary

Instructions

To Make the Scones

Preheat your oven to 200 °C. Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, allspice, ground cloves, granulated sugar, and light brown sugar until well combined.
490 g plain white flour, 3 teaspoon baking powder, ½ teaspoon fine sea salt, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon allspice, Pinch of ground cloves, 150 g granulated sugar, 4 tablespoon light brown sugar
Add the chilled vegan butter cubes to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
170 g vegan butter
In a separate bowl, whisk together the pumpkin puree, lemon juice, plant milk, and vanilla extract. Pour the wet ingredients into the dry mixture.
120 g pumpkin puree, 1 teaspoon lemon juice, 2 tablespoon plant milk, 1 teaspoon vanilla extract
Gently fold the mixture together with a spatula until a soft dough forms. Be careful not to overmix; it’s okay if it looks a little crumbly.
Transfer the dough to a lightly floured surface and gently pat it into a circle about 2 cm thick. Cut the dough into 8 wedges and place them on the prepared baking sheet, spacing them apart.
Bake the scones for 18-20 minutes or until they are golden brown. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack. Allow the scones to cool completely before icing.

To Make the Icing

In a bowl, whisk together the icing sugar and plant milk until smooth. Using a teaspoon, cover the top of each cooled scone with this icing and let it set.
2 tablespoon plant milk, 120 g icing sugar
In another bowl, whisk together the icing sugar, pumpkin puree, cinnamon, nutmeg, ginger, and plant milk until smooth. Transfer the icing to a piping bag and drizzle diagonal lines across the pumpkin spice glazed scones.
100 g icing sugar, 1 tablespoon pumpkin puree, ¼ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, ⅛ teaspoon ground ginger, 1 teaspoon plant milk
Enjoy your beautifully iced scones with your favourite hot beverage! If you’re not serving straight away, store the scones in an airtight container overnight and try to eat within two days. Alternatively freeze in an airtight container for up to a month and defrost fully to room temp before serving. Do not reheat the scones as this will melt the icing.

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