Description
Delight in these flaky and moist Vegan Pumpkin Scones topped with a sweet maple glaze. Perfect for breakfast or brunch, these scones combine warm pumpkin pie spices with tender, buttery dough made entirely without dairy, delivering a comforting seasonal treat that everyone can enjoy.
Ingredients
Scale
Scone Dough
- 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 and Prepare: Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a small bowl, whisk together pumpkin purée, non-dairy milk, vanilla extract, and white vinegar until well combined.
- Combine Dry Ingredients: In a large bowl, mix together all-purpose flour, light brown sugar, baking powder, baking soda, kosher salt, and pumpkin pie spice to create an even mixture.
- Incorporate Butter: Add the cold non-dairy butter cubes into the dry ingredients, and use your hands or a fork to work the butter until the mixture resembles coarse meal with pea-sized pieces.
- Add Pumpkin Mixture: Pour the wet pumpkin mixture into the dry ingredients. Gently toss with your hands just until the dough comes together and looks shaggy—do not overmix to keep the scones tender.
- Shape and Cut Dough: Turn the dough onto a lightly floured surface and gently pat into a 7-inch diameter circle. Use a sharp knife to cut the circle into 8 equal triangles and transfer them to the prepared baking sheet.
- Bake: Bake the scones in the preheated oven for 22 minutes or until the bottoms are golden brown. 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. Adjust the consistency with additional non-dairy milk if needed.
- Glaze and Serve: Drizzle the maple glaze over the cooled scones with a spoon. Serve immediately and enjoy.
Notes
- Do not overwork the dough to ensure tender, flaky scones; gently toss ingredients and pat into shape rather than kneading.
- Keep the non-dairy butter cold by refrigerating it until right before use; cubing it beforehand helps incorporate it evenly.
- Use a sharp knife for clean cuts to maintain the scones’ shape and even baking.
- For a thinner glaze, add more non-dairy milk a teaspoon at a time until desired consistency is reached.
Nutrition
- Serving Size: 1 scone
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
