Vegan Pumpkin Scones with Maple Glaze Recipe are one of those cozy fall treats that bring the perfect balance of tender crumb and sweet spice, rounded out with a glossy drizzle of maple glaze. They’re worth making because they transform a humble breakfast into a celebration of seasonal flavors, and they're surprisingly easy to pull off in your own kitchen.
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
This Vegan Pumpkin Scones with Maple Glaze Recipe quickly became a fall favorite in my house—and trust me, it’s not just for those who follow a plant-based lifestyle! I love how the pumpkin adds moisture and flavor without weighing down the scones, and the maple glaze ties it all together with a touch of sweetness that’s just right.
- Richly flavorful: The pumpkin pie spice and real pumpkin purée make every bite taste like autumn in a scone form.
- Vegan simplicity: No eggs or dairy needed—this recipe proves you can have tender scones with plant-based ingredients.
- Perfectly tender texture: The cold non-dairy butter creates flaky layers, much like traditional scones.
- Quick and satisfying: It’s a straightforward recipe with a fast bake time, perfect for weekend brunch or an anytime treat.
Ingredients & Why They Work
Each ingredient in the Vegan Pumpkin Scones with Maple Glaze Recipe plays a key role in balancing texture and flavor. From the tang of vinegar to activate the baking soda, to the cool butter that guarantees flaky layers, every element comes together seamlessly.
- Pumpkin purée: Adds moisture, flavor, and that beautiful autumn color; opt for canned pumpkin for consistent results.
- Non-dairy milk: Keeps the recipe completely vegan and adds just the right amount of moisture without heaviness.
- Vanilla extract: A subtle sweetness that enhances the pumpkin and spices.
- White vinegar: Reacts with baking soda to help the scones rise and stay light.
- All-purpose flour: The base of the scone, providing structure.
- Light brown sugar: Adds a gentle molasses undertone and sweetness with moisture.
- Baking powder and baking soda: Both help give the scones their tender rise.
- Kosher salt: Balances the sweetness and brings depth to the flavor.
- Pumpkin pie spice: The star spice mix that gives these scones their seasonal charm.
- Non-dairy butter (cold and cubed): Critical for flaky texture, so make sure it’s cold and cut into small pieces.
- Powdered sugar, maple syrup, non-dairy milk, vanilla (for glaze): These create a smooth, sweet maple glaze that compliments each scone perfectly.
Make It Your Way
This is a wonderfully flexible Vegan Pumpkin Scones with Maple Glaze Recipe because you can easily tweak the spices or add mix-ins. I like adding chopped pecans or vegan chocolate chips for a little texture and surprise sweetness.
- Variation: When I tried this recipe with a sprinkle of chopped toasted pecans inside the dough, it added a delicious crunch that pairs perfectly with the soft pumpkin flavor.
- Spice swaps: Feel free to boost cinnamon or add a pinch of nutmeg if you want a spicier scone experience.
- Gluten-free option: Replace all-purpose flour with a good blend of gluten-free flour, watching the dough consistency closely.
Step-by-Step: How I Make Vegan Pumpkin Scones with Maple Glaze Recipe
Step 1: Mix the wet ingredients
Start by combining the pumpkin purée, non-dairy milk, vanilla, and white vinegar in a small bowl. This mixture is the moist base of your dough and helps activate the leavening agents. It's important to mix these well before adding to the dry ingredients.
Step 2: Combine dry ingredients and cut in the butter
In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice until evenly mixed. Then add your cold, cubed non-dairy butter. Use your fingers or a fork to work it into the flour until you get a coarse meal-like texture — this step is what creates the flaky layers.
Step 3: Bring the dough together gently
Pour the pumpkin mixture into your dry ingredients and gently toss it all with your hands until just moistened. Don’t over-mix here! The dough should be a bit shaggy, not smooth or sticky. This will keep the scones tender.
Step 4: Shape and cut the scones
Dump the dough onto a lightly floured surface and gently pat it into about a 7-inch circle. Carefully use a sharp knife to slice the dough into 8 equal triangles. I find this circle-and-cut method much easier than rolling and cutting biscuits. Transfer the triangles to a parchment-lined baking sheet.
Step 5: Bake and cool
Bake your scones in a preheated 400°F oven for 18-22 minutes until golden brown on the edges and firm to the touch. After removing from the oven, let them cool for about 10 minutes before glazing—that way the maple glaze will stick nicely without melting away.
Step 6: Whisk and drizzle the maple glaze
For the glaze, simply whisk together powdered sugar, maple syrup, vanilla, and non-dairy milk until smooth. If you want a thinner glaze that drips easily, add a splash more milk. Spoon the glaze over the cooled scones and admire that gorgeous shine!
Top Tip
I learned that keeping the butter cold and not overworking the dough makes a huge difference in how flaky and light the scones turn out. Rushing the process or warming the butter in your hands results in dense scones that are more like muffins! So be patient, use chilled ingredients, and enjoy the process.
- Cold Butter is Key: Cubing and chilling the butter before mixing keeps the dough from turning greasy.
- Minimal Mixing: Gently toss and pat the dough; avoid kneading to keep texture tender.
- Sharp Knife for Cutting: Use a sharp knife to slice the dough cleanly, which encourages even baking.
- Cool Before Glazing: Wait until scones are mostly cool so the glaze doesn’t melt and disappear.
How to Serve Vegan Pumpkin Scones with Maple Glaze Recipe
Garnishes
I like to add a sprinkle of finely chopped toasted pecans or a light dusting of cinnamon on top of the glaze before it sets. It adds an extra fall flair and a little crunch I can’t resist.
Side Dishes
These scones pair beautifully with a hot mug of pumpkin spice latte or your favorite black coffee. I also love serving them alongside a fresh fruit salad or a dairy-free yogurt bowl for a more complete brunch spread.
Creative Ways to Present
For holiday gatherings, arrange these scones on a rustic wooden board layered with autumn leaves and small pumpkins. Adding a small bowl of extra maple glaze for dipping feels extra indulgent and festive!
Make Ahead and Storage
Storing Leftovers
I keep leftover scones in an airtight container at room temperature for up to 2 days. They stay surprisingly soft and moist, but if your kitchen is warm, refrigeration is safer.
Freezing
Wrap cooled scones individually in plastic wrap and freeze in a zip-top bag for up to 2 months. When you want a quick treat, just thaw at room temperature or toast them from frozen.
Reheating
For best texture, warm scones in a toaster oven or conventional oven at 325°F for about 5-7 minutes. The glaze softens and the scones regain a freshly baked feel.
Frequently Asked Questions:
Absolutely! Canned pumpkin purée is ideal because it’s consistent in moisture and texture, making the scones turn out perfectly every time. Just be sure to use pure pumpkin, not pumpkin pie filling, which contains added sugar and spices.
The key is using cold, cubed non-dairy butter and mixing it into the dry ingredients just until it resembles coarse crumbs. Avoid over-mixing when combining wet and dry ingredients to keep the texture tender and flaky. Patting instead of rolling also helps maintain this texture.
Yes, you can substitute a gluten-free all-purpose flour blend for the regular flour. However, make sure your blend contains xanthan gum or a similar binder to help the scones hold together well. The texture may vary slightly, so check the dough consistency before shaping.
Store the scones in an airtight container at room temperature for up to 2 days. For longer storage, refrigeration for up to one week or freezing for up to two months works well. Just be sure to reheat gently to keep them soft.
Final Thoughts
Sharing this Vegan Pumpkin Scones with Maple Glaze Recipe feels like passing on a little warmth from my kitchen to yours. Every time I make these scones, they bring back memories of crisp fall mornings and laughter around the breakfast table. I hope you’ll give them a try—you’ll love the comforting spices, tender crumb, and that irresistible maple glaze. Trust me, once you make these, they’ll be a seasonal staple you look forward to baking again and again.
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Vegan Pumpkin Scones with Maple Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 45 minutes
- Yield: 8 scones
- Category: Breakfast
- Method: Baking
- Cuisine: American, French
- Diet: Vegan
Description
Delicious vegan pumpkin scones with a sweet maple glaze, perfect for a cozy breakfast or brunch. These tender, spiced scones are flaky and moist, made with pumpkin purée and non-dairy butter, then topped with a smooth maple glaze for a delightful finish.
Ingredients
Scone Ingredients
- ⅔ cup pumpkin purée
- 1 tablespoon non-dairy milk
- 2 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 2 cups all-purpose flour
- ½ cup light brown sugar, tightly packed
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon kosher salt
- 2 ½ teaspoon pumpkin pie spice
- 10 tablespoon non-dairy butter, cut into ¼ inch cubes, cold
Maple Glaze
- 1 cup powdered sugar, sifted
- 3 tablespoon maple syrup
- 1 ½ teaspoon non-dairy milk
- ½ teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 400° F (204° C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a small bowl, combine pumpkin purée, non-dairy milk, vanilla extract, and white vinegar, mixing until smooth.
- Combine Dry Ingredients: In a large bowl, whisk together all-purpose flour, light brown sugar, baking powder, baking soda, kosher salt, and pumpkin pie spice.
- Cut in Butter: Add the cold, cubed non-dairy butter to the dry mixture. Use your hands or a fork to work the butter in until the mixture resembles coarse meal with pea-sized crumbs.
- Form Dough: Pour the pumpkin mixture into the flour mixture. Using your hands, gently toss everything together just until moistened and a shaggy dough forms. Avoid over-mixing to keep scones tender.
- Shape Scones: Turn the dough onto a lightly floured surface. Gently pat it into a 7-inch diameter circle. Use a sharp knife to cut the circle into 8 equal triangles. Transfer the scones onto the prepared baking sheet.
- Bake: Bake the scones in the preheated oven for 22 minutes or until the bottoms are browned and the tops are set. Remove from the oven and let cool on the baking sheet for 10 minutes.
- Prepare Glaze: While the scones cool, whisk together powdered sugar, maple syrup, non-dairy milk, and vanilla extract in a medium bowl until smooth. Add extra non-dairy milk if a thinner glaze is desired.
- Glaze and Serve: Drizzle the maple glaze over the warm scones using a spoon. Serve immediately and enjoy!
Notes
- Do not overwork the dough to maintain tender, flaky scones—gently toss ingredients and pat into shape without kneading.
- Keep vegan butter chilled and cubed before using to ensure good texture in the dough.
- If you prefer a thinner glaze, gradually add extra non-dairy milk until you reach the desired consistency.
- Use parchment paper on the baking sheet to prevent sticking and for easy cleanup.
Nutrition
- Serving Size: 1 scone
- Calories: 250 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
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