Description
These Vegan Pumpkin Scones with Maple Glaze are a perfect autumn treat featuring tender, flaky scones made with pumpkin purée, warming pumpkin pie spice, and a sweet maple glaze. Perfect for breakfast or brunch, they deliver a comforting seasonal flavor without any dairy or eggs.
Ingredients
Scale
Scones
- 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
Maple Glaze
- 1 cup powdered sugar, sifted
- 3 tablespoons maple syrup
- 1 ½ teaspoons non-dairy milk
- ½ teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a small bowl, combine the pumpkin purée, non-dairy milk, vanilla extract, and white vinegar until well mixed.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, light brown sugar, baking powder, baking soda, kosher salt, and pumpkin pie spice until thoroughly combined.
- Cut in Butter: Add the cold, cubed non-dairy butter to the dry ingredients and use your hands or a fork to work it in until the mixture resembles coarse meal with small pea-sized pieces.
- Add Pumpkin Mixture and Form Dough: Pour the pumpkin wet mixture into the dry ingredients. Gently toss and mix with your hands just until everything is moistened and a shaggy dough forms. Avoid overmixing to keep the scones tender.
- Shape and Cut Scones: Turn the dough out onto a lightly floured surface. Pat it gently into a 7-inch diameter circle using your hands. Use a sharp knife to cut the dough circle into 8 equal triangles and transfer them onto the prepared baking sheet.
- Bake Scones: Bake in the preheated oven for 22 minutes until the bottoms are browned and the scones are cooked through. Remove from oven and let cool on the baking sheet for 10 minutes before glazing.
- Prepare Maple Glaze: In a medium bowl, whisk together the powdered sugar, maple syrup, non-dairy milk, and vanilla extract until the glaze is smooth. Add extra non-dairy milk to thin if desired.
- Glaze and Serve: Drizzle the maple glaze over the cooled scones using a spoon. Serve immediately and enjoy!
Notes
- Do not overwork the dough; gently mix and pat it into shape to maintain tender texture.
- Keep the non-dairy butter cold until use for flakier scones—cube it first and refrigerate while preparing other ingredients.
- If you prefer a thinner glaze, incrementally add more non-dairy milk to reach your desired consistency.
- You can substitute the pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves if unavailable.
- Use parchment paper for easy cleanup and to prevent sticking during baking.
Nutrition
- Serving Size: 1 scone
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 210 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
