Vegan Pumpkin Scones

5 from 32 votes

These easy vegan pumpkin scones are tender and flaky inside, loaded with cozy fall flavors, with crisp edges - perfect for crisp mornings and Thanksgiving brunch!

Prep Time20

Cook Time15

Cool20

Total Time55

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings:

Calories: 272kcal

Author: Toni Okamoto

Equipment

Ingredients

½ cup of pumpkin puree
½ cup of brown sugar
¼ cup of plant-based milk
2 teaspoons of vanilla extract
1 teaspoon of apple cider vinegar
2 cups of all-purpose flour
2 teaspoons of pumpkin spice
1 ½ teaspoons of baking powder
1 teaspoon of baking soda
½ cup of vegan butter, frozen and diced
Turbinado sugar for topping (optional)

Instructions

Prepare a baking sheet and line it with a silicone mat or parchment paper.
In a medium bowl, mix the pumpkin puree, brown sugar, plant-based milk, vanilla extract, and apple cider vinegar. Mix well and set aside.
Preheat the oven to 400 degrees F.
In a separate large bowl, combine the flour, pumpkin spice, baking powder, and baking soda. Mix well and add the frozen diced vegan butter. Incorporate the vegan butter into the flour mixture using a pastry cutter or a fork until it reaches a sandy like texture.
Pour wet ingredients into the bowl with the dry ingredients and mix just until it starts to come together. Important to not overmix or allow the vegan butter to start melting.
Sprinkle some flour on a clean flat surface and place the dough on it. At this time, the dough is a bit crumbly and not fully incorporated.
Knead the dough a few times until all the remaining small particles fully incorporate with the dough. Do not overwork the dough or the vegan butter will start to melt with the heat from your hands.
Shape the dough into a circle and flatten it using your hands to about 1 inch thick. Cut into 8 triangles like a pizza.
Place scones on the baking sheet about an inch apart from each other, optionally sprinkle some turbinado sugar on top of them, and put them in the refrigerator while the oven preheats.
Bake for 10 to 15 minutes, or until they just start to become golden brown.
Carefully, using a spatula, transfer them to a cooling rack and allow them to cool for 20 minutes.
Enjoy warm or room temperature.

Notes

Note: These taste great with topped with pumpkin cake glaze!

Avoid over-mixing the batter: Over-mixing has the potential to overwork the gluten and end up with dense, tough scones. It's also important not to let the vegan butter melt.

Use frozen vegan butter: And be careful not to handle the dough too much as you don’t want the dairy-free butter to melt. Instead, it will melt while the vegan pumpkin scones bake, releasing steam and creating these wonderfully flaky, tender pockets for the best texture.

To avoid crumbly scones: Leave them to cool for at least 20 minutes before slicing.

Don’t overcrowd the scones: They need a little space for spreading and to allow the sides to become a little crispy.

Nutrition