Vegan Pumpkin Scones
Have you ever tried the pumpkin scones at Starbucks but wanted a healthier alternative? Here it is! Made with tasty vegan ingredients and ready in less than an hour. Does it get better thann that?
Servings: 8 Scones
Calories: 283kcal
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon 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
- cinnamon glaze (optional)
Instructions
- Preheat oven to 400°F/205°C.
- Mix together dry ingredients in a large bowl.
- Add, little by little, 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 dough on a floured surface into a circle that is roughly an inch deep all around. Place in fridge for 20+ minutes to chill. Remove and cut it into 8 pieces, just like you would a pizza!
- Place separated slices onto a parchment paper-covered baking sheet or a silicone baking mat.
- Bake for 12 – 15 minutes (until a toothpick inserted comes out clean). Serve with homemade cinnamon glaze.
Video
Notes
Pro Tips!
Here are some tips to ensure the perfect pumpkin 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.
Here are some tips to ensure the perfect pumpkin scones!
- Don't over-mix the dough. As this recipe uses wheat-based pastry flour, the more you mix the 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.
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.
- Cupboard: 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 recommend putting them in the fridge before then.
- Fridge: Store these copycat Starbucks pumpkin scones in an airtight container in the fridge for 4-5 days.
- Freezer: 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.
Nutrition
Calories: 283kcal | Carbohydrates: 44g | Protein: 6g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 340mg | Potassium: 251mg | Fiber: 6g | Sugar: 13g | Vitamin A: 3182IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg
