This Vegan Pumpkin Scones recipe will infuse your house with the smell of fall as they bake. There’s no need for store-bought scones when you can make these egg and dairy-free pumpkin scones right in your own kitchen.
I’ve been whipping up so many delicious baked goods lately that it’s almost starting to feel fall. It’s all just wishful thinking because it is still 90 degrees here every day in Malaysia.
Harper is turning into quite the baked-good-addict as well, calling every thing I bake pancakes, thanks to these insanely fluffy Pumpkin Sheet Pan Pancakes that I shared a while back.
I’m one proud mama!
These pumpkin scones are our latest obsession. Brett seems to be eating two a day, starting and ending his day with one. Just confirms how delicious they are!
I have, however, started giving away a lot of the baked goods I’ve been testing to our security guards so that we don’t eat them all. I’m not sure what they think about receiving some random, western, baked goods from one of the tenants, but I hope they enjoy them anyway!
Vegan Pumpkin Scone Ingredients
One of the quintessential parts of a pumpkin scone is its flakiness, which is usually created from cold butter being cut into the flour.
When the small pieces of cold butter melts in the oven, they leave these wonderfully airy and flaky air pockets.
To create this same effect without using butter, I love to use coconut oil. It’s liquid when warm and solid when chilled, just like butter, and therefore makes a great plant-based substitute.
Here in Malaysia, my coconut oil is always in liquid form, so when I’m preparing to make these scones I always start by placing my liquid coconut oil in the freezer to solidify. I find that freezing it in a little plastic bowl makes it easy to remove when I’m ready to cut it into the flour.
In addition to the coconut oil, another plant-based substitution you’ll need to make these scones is aquafaba. Now, don’t let that weird word scare you! I’m sure you already have some aquafaba in your pantry right now.
Aquafaba is the liquid in a can of chickpeas and it makes a great egg substitute in baking. I usually use three tablespoons of aquafaba to replace 1 egg in baking.
Homemade Pumpkin Pie Spice Recipe
The remaining ingredients for these scones are fairly standard for a scone recipe.
As for the spices in this recipe, instead of using a store-bought pumpkin spice mix, I basically make my own by including all the key spices in pumpkin pie spice individually:
If you happen to already have pumpkin pie spice on hand, you can simply use two teaspoons of that instead of each individual spice listed in the recipe.
Vegan Pumpkin Scones Recipe Video
In the recipe card is a video on how to make these amazing, Starbucks Vegan Pumpkin Scones. If you give this recipe a try, be sure to leave a comment down below letting me know how they turned out!
If you liked them, be sure to give the recipe a 5 star rating and share it with your friends and family.
And as always, I love to see pictures of the recipes you make from my blog, so don’t forget to share a photo on Instagram and tag me: @theconscientiouseater!
More Fall Recipes You’ll Love
If you like this pumpkin scone recipe, you’ll probably love the various vegan fall recipes I have! They’re some of my favorite recipes to make for my friends and family during the holiday season!
- 1/3 cup coconut oil, frozen
- 1/2 cup pumpkin purée
- 3 tablespoons aquafaba (liquid in a can of chickpeas)
- 1/4 cup coconut cream
- 2 cups all purpose flour
- 1/3 cup cane sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon sea salt
CINNAMON SUGAR GLAZE
- 1 cup powdered sugar
- 1-2 tablespoons coconut cream
- Pinch cinnamon
- Preheat your oven to 375F/190C and line a baking sheet with baking paper or a silicone baking mat. Set aside.
- Measure out 1/3 cup of coconut oil and pour it into a plastic bowl (if its in liquid form) and place it in the freezer to harden. It should pop out of a plastic bowl easily after it has solidified.
- In a smaller mixing bowl, whisk together the pumpkin puree, aquafaba and coconut cream.
- In a separate larger mixing bowl, whisk together the dry ingredients, from the flour to the sea salt.
- Pop the coconut oil out of the plastic bowl and chop it into small squares. Dump the coconut oil into the dry mixture and use a fork to cut the coconut oil into the flour (see video). You want the mixture to resemble coarse sand with no large coconut oil pieces remaining.
- Add the liquid pumpkin mixture into the flour and coconut oil mixture and use a rubber spatula to stir until everything is mostly combined.
- Dust your parchment paper-lined baking sheet with flour and dump the pumpkin dough onto the paper. Knead the dough, adding more flour if needed, until it just comes together. Then press the dough into a 1-2 inch high round.
- Cut the round into 8 triangles and carefully separate the triangles so there is about 2 inches between each scone.
- Bake for about 20 minutes or until just barely starting to turn golden.
- Remove the scones from the oven and allow them to cool for about 5 minutes before carefully transferring them to a wire rack to cool completely.
- While the scones cool, prepare the cinnamon sugar glaze by whisking together 1 cup of powdered sugar and a pinch of cinnamon in a bowl. Add 1 tablespoon of coconut cream and stir to combine, adding more cream 1 teaspoon at a time until you get a thick, but pourable glaze.
- Drizzle or coat the scones in the glaze and enjoy!
Recipe adapted from The Busy Baker.
Nutrition InformationYield 8 Serving Size 1 scone
Amount Per Serving Calories 337Total Fat 12gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 256mgCarbohydrates 55gFiber 2gSugar 29gProtein 4g
Nutrition information is a rough estimate provided by Nutrionix and should be used for informational purposes only.