Description
Delightfully tender and flaky vegan pumpkin scones topped with a sweet maple glaze, perfect for a cozy autumn breakfast or brunch treat.
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 Oven: Preheat your oven to 400°F and line a baking sheet with parchment paper to prepare for baking the scones.
- Mix Wet Ingredients: In a small bowl, combine pumpkin purée, non-dairy milk, vanilla extract, and white vinegar, mixing thoroughly to create the wet mixture.
- Combine Dry Ingredients: In a large bowl, mix together the all-purpose flour, light brown sugar, baking powder, baking soda, kosher salt, and pumpkin pie spice until evenly distributed.
- Incorporate Butter: Add the cold, cubed non-dairy butter to the dry ingredients and use your hands or a fork to work it in until the mixture resembles a coarse meal texture with small pea-sized pieces.
- Add Pumpkin Mixture: Pour the pumpkin wet mixture into the dry ingredients bowl. Gently toss and mix with your hands just until a shaggy dough forms without overworking.
- Shape Dough: Turn the dough onto a lightly floured surface and gently pat it into a 7-inch diameter circle. Use a sharp knife to cut the dough into 8 equal triangular scones.
- Prepare for Baking: Transfer the cut scones onto the parchment-lined baking sheet, spacing them evenly to allow for expansion.
- Bake Scones: Bake in the preheated oven at 400°F for 22 minutes or until the bottoms are golden brown and the scones feel firm to the touch.
- Cool Scones: Remove from the oven and allow the scones to cool on the baking sheet for 10 minutes before glazing.
- Make Maple Glaze: In a medium bowl, whisk together powdered sugar, maple syrup, vanilla extract, and non-dairy milk until smooth. If the glaze is too thick, add a bit more non-dairy milk to thin.
- Glaze Scones: Drizzle the maple glaze over the cooled scones using a spoon, then serve immediately or let the glaze set slightly before serving.
Notes
- Do not overwork the dough to maintain tender, flaky scones; gentle mixing and shaping are key.
- Keep the non-dairy butter cold for easier incorporation and better texture—cube and refrigerate until ready to use.
- Use parchment paper for easy cleanup and to prevent sticking during baking.
- For a stronger pumpkin flavor, consider adding an extra ½ teaspoon of pumpkin pie spice.
- If you prefer a thicker glaze, reduce the non-dairy milk slightly; add more to thin if necessary.
Nutrition
- Serving Size: 1 scone
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
