Have you ever tried the classic pumpkin scones at Starbucks but wanted a healthier vegan alternative? This easy vegan pumpkin scone recipe is dairy-free, egg-free, refined sugar-free, and can be made gluten-free. Oh-snap! Let me tell you, these pumpkin spice scones are the perfect way to start Fall off right! Full of creamy pumpkin goodness with the perfect punch of spice. MmmMmm! So get your flax eggs ready and get to baking the best vegan pumpkin scones you’ve ever had.
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Why This Vegan Pumpkin Scones Recipe is a Must-Try
- Absolutely Autumnal: These perfect pumpkin scones are the best way to embrace pumpkin season. Packed with real pumpkin flavor and a warm spice blend, every bite screams fall!
- Vegan Delight: These are the best scones that are not only vegan but also free of refined sugars.
- Perfect Texture: The golden combination of fluffy, moist, and firm.
How To ‘Fall’ In Love With Holiday Baking
If you’re anything like me, I go mad for any recipe with pumpkin in the title! But it’s not only the pumpkin puree that makes this vegan pumpkin scone recipe so perfect for holiday baking. The combination of spices in this pumpkin scone recipe will give them that homemade pumpkin pie spice we all know and love.
This recipe radiates fall with cinnamon, nutmeg, ginger, cloves, maple syrup, and vanilla for extra cozy vibes.
If you have recently made the transition to a plant-based diet, you might be worried you’ll be missing out this fall. Don’t worry; I’ve got you covered! This pumpkin spice scone recipe is (dare I say it) even better than the non-vegan pumpkin scones at Starbucks. Oh-snap!
However, I will give credit to Starbucks where it’s due, as I can imagine these pumpkin scones taste INSANE alongside a pumpkin-spiced latte.
Ingredients + Notes
Here are the ingredients you’ll need to make this vegan scone recipe.
- Whole-wheat pastry flour: This is perfect for this recipe, creating fluffy vegan scones.
- Spices: This recipe calls for ground cinnamon, ginger, nutmeg, and cloves to ensure maximum autumn flavor.
- Pumpkin purée: These wouldn’t be pumpkin scones without it pumpkin (obviously). Make sure to use canned pumpkin purée, not canned pumpkin pie filling. Homemade pumpkin purée works great too!
- Coconut oil: This is a very important ingredient for making nice flaky scones. It is incredibly important that the coconut oil is solid. Even if it is solid when you take the jar out of the cupboard to make these vegan scones, I recommend measuring out the coconut oil and putting it in the fridge while you combine the dry ingredients in a large bowl.
- Maple syrup: My favorite sweetener to use. It adds a rich sweetness that only maple syrup can achieve.
- Flax eggs: A great vegan alternative to eggs. If you’re making this for the first time, check the instructions below.
Step-by-step Instructions: Vegan Pumpkin Scones
1. Preheat oven to 400°F/205°C.
2. Mix together dry ingredients in a large bowl.
3. Add, little by little, add in coconut oil, maple syrup, flax eggs, pumpkin puree, and vanilla – mixing as you go.
4. Combine until you have a thick dough – do NOT over-mix. I like using a pastry cutter or a spoon for this.
5. Form, on a floured surface, form dough into a circle that is roughly an inch deep all around and cut into eight pieces, just like you would a pizza! (A pizza cutter or a large knife works great for this.)
6. Place separated slices onto a parchment paper-covered baking sheet or, better yet, a silicone baking mat.
7. Bake for 12 – 15 minutes.
Full Recipe Video For Vegan Pumpkin Scones
- Pumpkin: If you don’t want to use canned pumpkin puree, you can always use homemade pumpkin puree.
- Butter: If you don’t have coconut oil on hand, you can use your favorite dairy-free cold butter. (My favorite is Miyoko’s salted butter.)
- Flour: These delicious scones use whole-wheat pastry flour. If you are gluten-free, then you can use Kin Arthur Measure For Measure flour.
- Chocolate Chips: Who doesn’t love chocolate? If you want some chocolate goodness, add some to the large mixing bowl towards the end.
- Pumpkin Pie Spice: You are welcome to use pumpkin pie spice in lieu of the flavorful spices called for in this pumpkin scone recipe.
Pumpkin Scone Topping And Drizzle Ideas
Although these scones are 10/10 on their own (if I do say so myself), there are a few ways to add your own touch. For this recipe, I made this Cinnamon Glaze and drizzled it over the scones.
Here are alternative pumpkin scone topping and drizzle ideas to complement those fall flavors:
- Simple Glaze: Combine almond milk, powdered sugar, and vanilla extract.
- Pumpkin Spice Glaze: Mix the simple glaze with pumpkin spice for that extra autumn punch.
- Vanilla Glaze: A mix of almond milk, powdered sugar, and vanilla extract.
- Pumpkin Glaze: Add pumpkin puree to your vanilla glaze for a deeper flavor.
- Orange zest
- Vegan whip cream
How To Make Flax Egg
If you are new to the world of vegan baking or baking without eggs, here’s how to make a flax egg:
- Add one tablespoon of ground flaxseed and three tablespoons of water to a small bowl.
- Mix well and set aside for at least 15 minutes.
- When the mixture has thickened and is almost gloopy in texture, you can add it to your recipe.
*This recipe uses two flax eggs. Therefore, you will need to double the above quantities.
Chia seeds can also make a great vegan egg replacement due to their ability to puff up when mixed with water. Although flax eggs are preferable, you can use two chia seed eggs if you are unable to find flax in your local store. Use the same quantities for a chia egg.
Tips For This Pumpkin Scone Recipe
Don’t over-mix the dough.
As this recipe uses wheat-based pastry flour, the more you mix the scone dough, the more the gluten in the flour will develop. If you overwork the dough, your pumpkin scones will turn out more like pumpkin muffins. (Obviously still delicious but not what we’re going for.) For the ideal scone texture, only knead the dough as much as is necessary to combine the ingredients. I find this is best achieved by using a pastry blender.
Use chilled ingredients.
To achieve the best dough texture for scones, use chilled pumpkin puree and solid coconut oil. Using warm ingredients can result in a greasy batter that combines too much.
Add ingredients little by little.
It is easier to combine the wet ingredients into the dry mix by adding them in small quantities. This will also help prevent over-mixing.
How To Store Your Scones
As with most baked goodies, these scones are best kept in an airtight container in a cool dark place (such as a cupboard, fridge, or freezer). I recommend adding your desired toppings and drizzles right before serving. Otherwise, the scones may end up soggy with a decreased shelf life, due to the additional moisture.
These pumpkin scones will keep at room temp in an airtight container for 2-3 days. By day three, they’ll probably start tasting a bit dry, though, so I do recommend putting them in the fridge before then.
Store these copycat Starbucks pumpkin scones in an airtight container in the fridge for 5-7 days.
You can also freeze them once they cool after baking. As they are quite dense and large, they may take a number of hours to defrost once at room temperature. You could always defrost them overnight so they are fresh for the following day. I recommend freezing for a max of 2-3 months for best results.
Don’t over-mix the dough. As this recipe uses wheat-based pastry flour, the more you mix the scone dough, the more the gluten in the flour will develop. If you overwork the dough, your pumpkin scones will turn out more like pumpkin muffins. (Obviously still delicious but not what we’re going for.) For the ideal scone texture, only knead the dough as much as is necessary to combine the ingredients. I find this is best achieved by using a pastry blender.
In this recipe for vegan scones, cold coconut oil replaces heavy cream.
The reason your scones turned out rubbery is because of overmixing!
Regreidgerating scones before you bake them is a great idea to let the gluten rest, as well as solidify your coconut oil or butter. Doing this will result in flakier scones.
Vegan Pumpkin Scones
- 2 1/2 cups pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon Himalayan salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground cloves
- 2/3 cup pumpkin purée
- 1/3 cup coconut oil, solid and cold
- 1/2 cup maple syrup
- 2 flax eggs
- 1 1/2 teaspoons vanilla extract
- Preheat oven to 400°F/205°C.
- Mix together dry ingredients in a large bowl.
- Add little by little, add in coconut oil, maple syrup, flax eggs, pumpkin puree, and vanilla – mixing as you go.
- Combine until you have a thick dough – do NOT over mix. I like using a pastry cutter or a spoon for this.
- Form on a floured surface, form dough into a circle that is roughly an inch deep all around and cut into 8 pieces, just like you would a pizza!
- Place separated slices onto a parchment paper-covered baking sheet or, better yet, a silicone baking mat.
- Bake for 12 – 15 minutes.
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