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Pumpkin scones with cinnamon glaze drizzle.

Pumpkin Scones Made Vegan

  • Author: Rae Aflatooni
  • 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. 


Units Scale
  • 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


  1. Preheat: Preheat oven to 400°F/205°C.
  2. Mix: 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: 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 8 pieces, just like you would a pizza!
  6. Divide: Place separated slices onto a parchment paper-covered baking sheet or, better yet, a silicone baking mat.
  7. 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