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 is one of those cozy fall treats that's perfect for your weekend brunch or an afternoon pick-me-up. The rich pumpkin flavor combined with a sweet maple drizzle creates this lovely balance of warmth and sweetness you'll want to savor again and again.

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

I’m all about simple, plant-based recipes that don’t scrimp on flavor or texture, and this Vegan Pumpkin Scones with Maple Glaze Recipe fits the bill beautifully. I love how they come together quickly yet taste utterly impressive – perfect for impressing guests or treating yourself.

Perfectly tender & flaky: Thanks to cold vegan butter and minimal mixing, these scones have a lovely, tender crumb every single time.
Rich pumpkin flavor: Using real pumpkin purée and warm spices creates that unmistakable fall feeling in each bite.
Maple glaze magic: The sweet glaze adds just the right amount of drizzle without overpowering the scones themselves.
Vegan & approachable: Plant-based ingredients make this recipe accessible, even for picky eaters or allergy-sensitive guests.

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

One of the things I appreciate about this Vegan Pumpkin Scones with Maple Glaze Recipe is that the ingredients are straightforward and pantry-friendly, yet each one works in harmony to build that classic scone texture and mouthwatering pumpkin flavor.

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 moistness and that earthy pumpkin flavor that feels like fall comfort in every bite.
Non-Dairy Milk: Just a splash to bind the pumpkin mixture, I prefer almond or oat milk for a subtle sweetness.
Vanilla Extract: Enhances the natural flavors and adds warmth.
White Vinegar: Reacts with the baking soda to give the scones a nice lift and crumb.
All-Purpose Flour: The base for the dough – a good mildew-to-middle strength works best for tender scones.
Light Brown Sugar: Provides gentle sweetness with a hint of molasses, complementing the pumpkin spice.
Baking Powder & Baking Soda: Both together create that rise and bounce in the scones.
Kosher Salt: Balances sweetness and deepens flavor.
Pumpkin Pie Spice: The star seasoning – cinnamon, nutmeg, and clove blended perfectly.
Cold Non-Dairy Butter: The secret to flaky layers – keeping it cold and cubed helps maintain those delightful pockets.
Powdered Sugar: For a smooth, sweet base in the maple glaze.
Maple Syrup: Gives the glaze its signature flavor and shine.

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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

While I adore the original, you can easily tweak this Vegan Pumpkin Scones with Maple Glaze Recipe to match your preferences or whatever you have on hand. I often add mix-ins or adjust the spice level for variety.

Variation: Sometimes, I fold in chopped pecans or vegan chocolate chips for extra texture and flavor – it’s a delightful surprise in each bite!
Dairy-Free Tip: Stick to vegan butter sticks that chill well for flakiness, like I do.
Spice it Up: If you love more warmth, add a pinch of ground ginger or cardamom.
Sweetness Level: Adjust brown sugar slightly based on your taste preferences – I like it just right, not overpowering.

Step-by-Step: How I Make Vegan Pumpkin Scones with Maple Glaze Recipe

Step 1: Prep with precision

First things first, preheat your oven to 400°F and line a baking sheet with parchment paper. This step ensures there’s no sticking and an even golden brown crust. Meanwhile, in a small bowl, mix the pumpkin purée with non-dairy milk, vanilla, and white vinegar. This blend gives the wet ingredients that perfect balance of moisture and zing from the vinegar, which activates the leavening later.

Step 2: Mix the dry basics

In a large bowl, whisk together the flour, light brown sugar, baking powder, baking soda, kosher salt, and pumpkin pie spice. Getting these distributed evenly is crucial for a balanced scone with the right rise and flavor throughout.

Step 3: Incorporate the butter

This is the golden moment: add your cold vegan butter, cut into small cubes, to the dry ingredients. Using your hands or a fork, work the butter into the flour until the mixture resembles coarse meal with tiny pea-sized bits of butter. I like to keep an eye on that texture—if you overwork it, your scones might turn out dense instead of fluffy. Don’t rush this; the cold butter is key to flaky results.

Step 4: Combine wet and dry

Pour the pumpkin mixture into the large bowl with the flour and butter mixture. Then gently toss everything together with your hands until just moistened and a shaggy dough forms. Here's a pro tip: avoid over-mixing or kneading—this keeps your scones tender and light.

Step 5: Shape and cut your scones

Turn the dough onto a lightly floured surface and gently pat it into a 7-inch circle. Use a sharp knife to cut that circle into 8 even triangles. Transfer them carefully to your parchment-lined baking sheet to bake. Taking care at this stage preserves the flaky layers and helps your scones bake evenly.

Step 6: Bake to perfection

Bake at 400°F for 18 to 22 minutes until the bottoms are golden-brown and scones feel firm but tender. Once out, let them cool for 10 minutes before glazing—this keeps the glaze from melting away as soon as it hits the warm scones.

Step 7: Make the maple glaze

While the scones cool, whisk together powdered sugar, maple syrup, vanilla extract, and non-dairy milk until smooth. If you prefer a thinner drizzle, just add a bit more non-dairy milk. Then drizzle generously over each scone and get ready to indulge!

Top Tip

After making these scones multiple times, the biggest game-changer I found is keeping the vegan butter cold and handling the dough as little as possible—this creates those irresistibly flaky layers unique to great scones.

Cold Butter is Key: I always cube the vegan butter, chill it, and add it straight from the fridge, never letting it soften until mixing. This ensures flaky texture.
Gently Toss Dough: Rather than stirring vigorously, gently toss with your hands to avoid overworking. Overmixing creates a tough crumb.
Use a Sharp Knife: When cutting the dough circle into wedges, a sharp knife prevents ragged edges for neat, uniform scones.
Cool Before Glazing: Let the scones cool at least 10 minutes before adding glaze so it sets beautifully without melting off.

How to Serve Vegan Pumpkin Scones with Maple Glaze Recipe

vegan pumpkin scones - Serving Suggestion

Garnishes

I personally love sprinkling a few toasted pumpkin seeds or a light dusting of cinnamon on top of the glaze for a subtle crunch and extra fall flair. Sometimes, a few fresh cranberries on the side add a burst of tart contrast that’s delightful.

Side Dishes

These scones pair wonderfully with a steaming cup of chai tea or bold coffee. For brunch, I often serve them alongside a fresh fruit salad or vegan yogurt with granola for a balanced meal that feels indulgent yet wholesome.

Creative Ways to Present

For fall gatherings, I like arranging the scones on a rustic wooden board with mini pumpkins, cinnamon sticks, and a small jar of extra maple glaze for drizzling. It makes the presentation festive and inviting—everyone loves the extra touch!

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store leftover scones in an airtight container at room temperature for up to two days. I’ve found that keeping them out of the fridge preserves the flaky texture best without drying them out.

Freezing

I often freeze these scones before glazing: wrap each individually in plastic wrap then place in a freezer bag. They freeze beautifully and thaw quickly at room temp or in a toaster oven for fresh-from-the-oven taste any time.

Reheating

To revive leftover or frozen scones’ texture, reheat in a toaster oven or conventional oven at 350°F for 5–8 minutes rather than the microwave. Then drizzle the maple glaze freshly warmed or room temperature to enjoy that perfect balance of warm and sweet.

Frequently Asked Questions:

Can I use canned pumpkin for this Vegan Pumpkin Scones with Maple Glaze Recipe?

Absolutely! Canned pumpkin purée works perfectly and is actually convenient since it’s smooth and ready to use. Just make sure to use plain pumpkin purée, not pumpkin pie filling which has extra sweeteners and spices.

What’s the best non-dairy butter to use?

I recommend using vegan butter sticks that stay firm when chilled, such as brands like Earth Balance or Miyoko’s. These hold up well during baking and contribute to that classic flaky scone texture.

Can I make these gluten-free?

You can try using a gluten-free all-purpose flour blend that includes xanthan gum. Texture may vary slightly, but it’s worth experimenting. Just be gentle when mixing, as gluten-free doughs often need less handling to stay tender.

How long do these scones stay fresh?

Stored in an airtight container at room temperature, these Vegan Pumpkin Scones with Maple Glaze stay fresh for about 2 days. For longer storage, freeze them unglazed and glaze after reheating for best results.

Final Thoughts

This Vegan Pumpkin Scones with Maple Glaze Recipe is one of my favorite seasonal treats to bake and share. They’re simple to make but feel genuinely special, each bite delivering the perfect cozy hug in flavor form. I promise once you try them, you’ll come back to this recipe year after year. So grab your mixing bowl, pumpkin purée, and let’s get baking – your kitchen (and your taste buds) will thank you!