Easy & Delicious Vegan Spiced Pumpkin Scones

If you know me well, I am not typically a pumpkin spice kinda gal. When the PSL comes out from Starbucks I immediately cringe! I mean who wants that mixed with their coffee?! I sure don't, but what I DO love is pumpkin flavor and the spices that compliment it. Enter these easy and delicious vegan spiced pumpkin scones!

What I love most about this recipe is that it requires one bowl, hands that are ready to get a little messy and lots of aromatic spices. You may recall my recent obsession for the pumpkin spiced tea latte? These scones smell just like it!

You may also like my Pumpkin Bundt Cake recipe! Click HERE!

This vegan pumpkin scone recipe makes 12 hearty sized scones but you are welcome to just halve the recipe if you're crazy or something LOL. This recipe in my opinion is perfect for a breakfast, lunch, dinner or dessert! It's not too sweet and you could always swap half of the all purpose flour with whole wheat or spelt for added density.

I hope you enjoy making these vegan pumpkin scones recipe as much as our household does- I swear it only lasts around here for a couple of days because its just too good! Don't forget to tag me in your creations on Instagram!

Happy Baking!

Vegan Pumpkin Spiced Scones

Vegan Pumpkin Spiced Scones

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

Scones

  • 4 cups flour
  • 1/2 cup brown sugar
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 cup vegan butter (I like the Becel plant based bricks best!)
  • 1 1/2 cup pumpkin pie puree

Spiced Glaze

  • 1 cup icing sugar
  • 1 tsp cinnamon
  • 1 tbsp oat milk

Instructions

  1. Preheat oven to 375F.
  2. In a bowl combine flour, sugar, spices and baking powder and soda.
  3. Cut cold butter into dry ingredients until mixture is sandy and has pea-sized chunks.
  4. Add in pumpkin pie puree and mix until mixture forms a dough. Knead dough on a lightly floured surface then divide into two balls.
  5. Form both balls into 2 discs and cut in half.
  6. Cut each half into thirds and space wedges apart for baking.
  7. Bake for 15-18 minutes until tops are golden and a toothpick inserted comes clean. (These are thicker therefore may require a little extra time to cook all the way through!)
  8. Remove from oven and allow to cool for a few minutes.
  9. In a small bowl, combine icing sugar, cinnamon and oat milk. Mixture should be nice and thick to ensure a opaque glaze. If a thinner glaze is preferred, add more oat milk.
  10. Drizzle spiced glaze over scones while scones are still warm.
  11. Scones will keep fresh in an air tight container for up to 1 week. (if they last that long!)
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
© Izabela

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