Name: Vegan Pumpkin Scones with Maple Glaze Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 45 min
Cuisine: American
Ingredients: ⅔ cup pumpkin purée; 1 tablespoon non-dairy milk; 2 teaspoons vanilla extract; 1 teaspoon white vinegar; 2 cups all-purpose flour; ½ cup light brown sugar, tightly packed; 2 teaspoons baking powder; ¼ teaspoon baking soda; ⅛ teaspoon kosher salt; 2 ½ teaspoons pumpkin pie spice; 10 tablespoons non-dairy butter, cut into ¼ inch cubes, cold; 1 cup powdered sugar, sifted; 3 tablespoons maple syrup; 1 ½ teaspoons non-dairy milk; ½ teaspoon vanilla extract

There’s something so cozy about the warm spices and tender crumb of a freshly baked scone, especially in autumn. This Vegan Pumpkin Scones with Maple Glaze Recipe brings that perfect blend of pumpkin goodness with a sweet, silky drizzle that makes it your new go-to treat for breakfast or tea time.

A triangular golden-brown scone sits on a white plate, with creamy white icing drizzled unevenly across the top, creating a slightly thick, dripping effect on the sides. In the background, more scones with similar icing are stacked, showing their crumbly texture. Next to the white plate, there is a glimpse of a glass bottle labeled

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Pumpkin Scones with Maple Glaze Recipe
Top Tip
How to Serve Vegan Pumpkin Scones with Maple Glaze Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Pumpkin Scones with Maple Glaze Recipe

Why You'll Love This Recipe

From the moment you mix the dough till that first bite, these scones promise a delightful experience. I love sharing these with friends because they’re flaky, flavorful, and naturally vegan—meaning everyone can enjoy them without fuss.

Perfect texture: The combination of cold vegan butter and pumpkin purée creates a tender crumb that’s just right—not dry, not dense.
Easy to make: No complex steps or rare ingredients, so you can whip these up on a whim during pumpkin season (or anytime you’re craving scones!).
Maple glaze magic: That sweet, smooth glaze seals the deal, adding a sticky finish that you'll find yourself licking off your fingers.
Vegan-friendly: You don’t need to be vegan to appreciate how satisfying and comforting these scones are.

This image shows a stack of five triangular scones placed closely together on a white plate with a detailed rim. Each scone has a rough, crumbly texture and a golden brown color with a slightly darker crust. The scones are generously drizzled with a light cream-colored icing that looks smooth and thick, creating a crisscross pattern on the top and sides, with some icing dripping down the edges. The background is softly blurred, revealing a white marbled texture beneath and hints of other objects but keeping the focus on the scones. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Vegan Pumpkin Scones with Maple Glaze Recipe is chosen for flavor and texture harmony. The pumpkin purée keeps the scones moist, while the pumpkin pie spice layers that nostalgic warmth.

Flat lay of vibrant orange pumpkin purée in a small glass jar, soft cubes of cold non-dairy butter, a heap of light brown sugar with its rich, caramel tones, a mound of fine white powdered sugar, a small pool of golden maple syrup, warm brown pumpkin pie spice sprinkled in a gentle pile, a splash of creamy non-dairy milk in a clear container, and a few vanilla beans arranged elegantly, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Pumpkin Purée: This adds moisture and that unmistakable fall flavor—homemade or canned both work great.
Non-Dairy Milk: I use almond milk, but soy or oat milk works well too—keeps it creamy without overpowering the pumpkin.
Vanilla Extract: Helps brighten the sweetness and deepen the overall flavor.
White Vinegar: Reacts with baking soda for a good rise and tender crumb.
All-Purpose Flour: The base that gives structure; sift if you want lighter scones.
Light Brown Sugar: Adds subtle caramel notes that complement pumpkin perfectly.
Baking Powder & Baking Soda: Both work together to help the scones rise nicely and get fluffy.
Kosher Salt: Just a pinch to balance all the sweetness.
Pumpkin Pie Spice: Your secret weapon—cinnamon, nutmeg, ginger, and cloves create that classic pumpkin flavor.
Non-Dairy Butter: Use a stick-style vegan butter kept cold for the flakiest texture; cubing it ahead saves time.
Powdered Sugar (for glaze): Makes the maple glaze silky smooth.
Maple Syrup: Provides natural sweetness with a rich depth.
Vanilla Extract (for glaze): Rounds out the glaze flavor beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to switch things up in little ways — sometimes adding chopped pecans or pumpkin seeds on top before baking for a gentle crunch. Feel free to experiment with your favorite vegan mix-ins to make this recipe truly yours.

Nutty Variation: Adding chopped walnuts or pecans gives the scones a wonderful texture, and they pair beautifully with the maple glaze.
Spice Level: If you’re a pumpkin spice fan, don’t hesitate to add a little extra—just be careful not to overpower the dough.
Gluten-Free Twist: I haven’t tried this with gluten-free flour blend yet, but swapping 1:1 with a trusted blend that includes xanthan gum might just work.
Sweetener Swap: You can swap brown sugar for coconut sugar for a slightly different caramel note.

Step-by-Step: How I Make Vegan Pumpkin Scones with Maple Glaze Recipe

Step 1: Mix the Pumpkin Wet Ingredients

Start by combining the pumpkin purée, non-dairy milk, vanilla extract, and white vinegar in a small bowl. This mixture adds moisture and helps activate the leavening. I always give it a quick stir to get everything well combined before moving on.

Step 2: Combine Dry Ingredients & Add Butter

In a larger bowl, whisk together your flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice. Next, toss in the cold vegan butter cubes. I use my hands or a pastry cutter to work the butter into the flour until it looks coarse and crumbly—kind of like sand with pea-sized chunks. This step is key for flaky scones, so don’t rush it!

Step 3: Bring It All Together Gently

Pour the pumpkin mixture into the dry ingredients. Using your hands, gently toss everything until it’s just moistened and forms a shaggy dough. The trick here is to avoid overworking the dough—it should come together but still feel a bit loose. Over-kneading will make the scones tough.

Step 4: Shape and Slice Your Scones

Lightly flour your work surface and turn out the dough. Pat it gently into a circle about 7 inches in diameter and around an inch thick. I like to use a sharp knife and cut the circle into 8 even triangles—basic yet classic! Then transfer these triangles carefully to your parchment-lined baking sheet.

Step 5: Bake and Cool

Bake your scones at 400°F for about 18 to 22 minutes, until the bottoms turn a beautiful golden brown. I keep a close eye in the last few minutes to avoid over-browning. Once out of the oven, let them cool on the tray for about 10 minutes—this helps the scones set and makes glazing easier.

Step 6: Whip Up the Maple Glaze

While the scones cool, mix the powdered sugar, maple syrup, vanilla, and non-dairy milk in a bowl. Whisk until smooth and pourable. Want it thinner? Just add a splash more plant milk. Drizzle the glaze beautifully over the top of each scone and get ready to indulge!

Top Tip

I’ve made these scones countless times, and the biggest game-changer is treating the dough as gently as possible. Overworking will tighten the gluten and lose that tender, flaky magic.

Cold Butter is Essential: I always cube the vegan butter and keep it chilled until mixing to ensure flaky layers in the final scones.
Minimal Mixing: Toss with hands until just combined; the dough should look shaggy and slightly sticky, not smooth.
Sharp Knife for Cutting: Using a sharp knife helps create clean edges, so the scones bake evenly and look appealing.
Glaze Thickness: Pour a thinner glaze if you like just a hint of sweetness or keep it thick for a more indulgent finish.

How to Serve Vegan Pumpkin Scones with Maple Glaze Recipe

vegan pumpkin scones - Serving Suggestion

Garnishes

I like to sprinkle a pinch of cinnamon or crushed toasted pecans on top of the glaze for extra flair and texture. A little dusting of powdered sugar can also make them look picture-perfect when you’re serving guests.

Side Dishes

These scones pair wonderfully with a hot cup of chai tea or a bold coffee. For brunch, try serving alongside fresh fruit, a simple spinach salad, or even vegan cream cheese for spreading.

Creative Ways to Present

For a special occasion, I arrange these scones on a tiered cake stand with little ramekins of various nut butters and jams, turning snack time into an elegant café-style spread everyone loves.

Make Ahead and Storage

Storing Leftovers

I store leftover scones in an airtight container at room temperature for up to two days. If I’m planning to keep them longer, I pop them in the fridge to extend freshness but prefer the texture fresh-out-of-oven.

Freezing

These scones freeze beautifully! After baking and cooling, I wrap each individually in plastic wrap, then place them in a freezer bag. When you’re ready, just thaw at room temp or warm them up directly in the oven.

Reheating

I find reheating in a 350°F oven for 5-7 minutes brings back that fresh-baked warmth and flaky texture. Microwave works in a pinch but often leaves them a bit soggy.

Frequently Asked Questions:

Are these scones truly vegan?

Absolutely! This recipe uses no dairy, eggs, or animal products. The non-dairy butter and milk alternatives ensure the scones are fully plant-based, making them perfect for a vegan diet.

Can I use canned pumpkin purée?

Yes, canned pumpkin purée works wonderfully and is a great time-saver. Just make sure you use pure pumpkin, not pumpkin pie filling, which contains added sugars and spices.

How do I prevent the scones from turning out dry?

The key is not to overwork the dough and to keep the vegan butter cold until mixing. Also, don’t overbake—check scones a few minutes before the timer ends to keep them tender and moist.

Can I make this recipe gluten-free?

I haven’t tested a gluten-free version yet, but a 1:1 gluten-free flour blend with xanthan gum might work. Just watch the dough consistency since gluten-free flours absorb liquid differently.

Final Thoughts

This Vegan Pumpkin Scones with Maple Glaze Recipe holds a special place in my fall baking rotation. They’re a simple pleasure that comes together quickly but tastes like you spent hours perfecting it. I can’t wait for you to try them and see how the flavors of pumpkin, spice, and maple bring comfort and joy to your kitchen. Trust me, once you make these, you’ll keep coming back for that golden-brown, flaky bite.