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
Scale
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
