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 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; 1 cup powdered sugar, sifted; 3 tablespoon maple syrup; 1 ½ teaspoon non-dairy milk; ½ teaspoon vanilla extract

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.

A golden brown triangular scone sits in the center of a white plate, drizzled with thick, creamy white icing in random lines that flow down the sides. Behind the plate, there are other similar scones stacked on top of each other, also covered with the same icing. To the left, there is a wooden board holding some white ramekins. The whole scene is set on a white marbled surface with a white cloth underneath the plate and scones, with a jar of orange pumpkin pie spice slightly blurred in the foreground. Photo taken with an iphone --ar 2:3 --v 7

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.

A stack of five golden brown scones shaped like triangles is arranged close together on a white plate with a beaded edge. Each scone is topped with a white, smooth icing drizzled in thin, uneven lines that run over the edges and down the sides. The scones have a crumbly, textured surface with small cracks, giving them a fresh baked look. The background shows a white marbled texture, and there is a bottle with a yellow label blurred in the distance. photo taken with an iphone --ar 2:3 --v 7

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.

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, golden maple syrup dripping from a spoon, a pile of sifted powdered sugar, warm beige pumpkin pie spice sprinkled artistically, a small splash of non-dairy milk in a tiny glass, and a few vanilla pods placed nearby, all arranged beautifully on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

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.

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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

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

vegan pumpkin scones - Serving Suggestion

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:

Can I use canned pumpkin for this recipe?

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.

What’s the secret to flaky vegan scones?

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.

Can I make these scones gluten-free?

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.

How long can I store the scones?

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.