Have you ever tried the classic pumpkin scones at Starbucks but wanted a healthier vegan alternative? This easy pumpkin scone recipe is dairy-free, egg-free, refined sugar-free, and can be made gluten-free. Oh-snap!
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Why You’ll Love This Vegan Scone Recipe
- So Autumn!: 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!
- Vegan: This easy pumpkin scone recipe is vegan and refined sugar-free!
- Moist & Fluffy: The perfect combination of firm, fluffy, and moist.
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 is perfect for this recipe, creating fluffy vegan scones. Alternatively, for gluten-free scones, a gluten-free all-purpose flour mix works great.
- Spices – To ensure maximum autumn flavor, this recipe calls for ground cinnamon, ginger, nutmeg, and cloves.
- Pumpkin purée – These wouldn’t be pumpkin scones without it (obviously). Make sure to use canned pumpkin purée, not canned pumpkin pie mix. Homemade pumpkin purée works great too!
- Coconut oil is a very important ingredient in this recipe. 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.
- Maple syrup: One of my favorite sweeteners to use. It adds a rich sweetness that only maple syrup can achieve.
- Flax eggs: These are used as an egg replacement in this vegan scone recipe. If you aren’t familiar with how to make a flax egg, I share some pointers further down in this post.
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!
6. Place separated slices onto a parchment paper-covered baking sheet or, better yet, a silicone baking mat.
7. Bake for 12 – 15 minutes.
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.
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:
- Orange zest
- Vegan whip cream
- A dusting of powdered sugar
- Toasted nuts, such as almonds or pecans for added crunch
- Maple syrup. For a lighter sweetener try agave nectar, a sweet vegan honey-like substitute.
- Warm with plant-based butter and apricot jam
How To Store Your Scones
As with most baked goodies, these scones are best kept in an airtight container in a cool dark place.
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.
It is recommended to add 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.
More Vegan Dessert Recipes
Vegan Pumpkin Scones
- Total Time: 25 minutes
- Yield: 8 Scones 1x
- Diet: Vegan
Want a taste of Fall? Well, look no further. These vegan pumpkin scones will satisfy all your cozy Fall feels. They are dairy-free, egg-free, and surprisingly easy to make.
- 2 1/2 cups whole-wheat 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
- 1/2 cup maple syrup
- 2 flax eggs
- 1 1/2 teaspoons vanilla extract
- Preheat: Preheat oven to 400°F/205°C.
- Mix: 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: 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!
- Divide: Place separated slices onto a parchment paper-covered baking sheet or, better yet, a silicone baking mat.
- Bake: Bake for 12 – 15 minutes.
- Do NOT over mix the batter. I recommend using a pastry blender or a wooden spoon to combine the ingredients or a spoon. Only mix until combined. The dough will still be lumpy, that is ok!
- Use cold pumpkin purée and solid coconut oil. Put the pumpkin purée in the freezer for 5-10 minutes or so while you combine the dry ingredients. This will ensure that it is nice and cold when you mix it into the dry ingredients.
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Category: Breakfast, Snack, Baked Good, Dessert
- Method: Bake
- Cuisine: American
Keywords: vegan scones, pumpkin scones, Fall scones recipe
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Can u use regular flour instead of buckwheat flour?
These are absolutely divine!!!!! Thank you!
Hi Talia, sooooooo glad you like them!
Oh, these are sooo good.
Yay! So happy to hear you love them!
Just to have it all in one place in case others, like me, were new to flax eggs: 1 T flax meal + 2.5 T water, stir and let sit for 5 min = 1 egg. 😉
Thanks Ruby! I thought I had that in the recipe but clearly I didn’t. 😉