Description
Delight in these tender and flaky Vegan Pumpkin Scones topped with a sweet maple glaze. Perfect for fall breakfasts or cozy brunches, these scones combine the warm spices of pumpkin pie spice with a rich, dairy-free butter and a luscious maple glaze for a comforting, plant-based treat.
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 Ingredients
- 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.
- Mix Wet Ingredients: In a small bowl, whisk together the pumpkin purée, non-dairy milk, vanilla extract, and white vinegar until combined.
- Combine Dry Ingredients: In a large bowl, stir together the all-purpose flour, light brown sugar, baking powder, baking soda, kosher salt, and pumpkin pie spice.
- Incorporate Butter: Add the cubed cold non-dairy butter into the dry mixture. Using your hands or a fork, work the butter into the flour mixture until it resembles coarse meal with pea-sized bits.
- Form Dough: Pour the pumpkin mixture into the dry ingredients. Gently toss and combine with your hands until just moistened and a shaggy dough forms; avoid overmixing to keep scones tender.
- Shape Scones: Turn the dough onto a lightly floured surface. Gently pat it into a 7-inch diameter circle. Using a sharp knife, cut the circle into 8 equal triangles and transfer them to the parchment-lined baking sheet.
- Bake: Bake the scones in the preheated oven for 22 minutes or until the bottoms are browned and scones are cooked through.
- Cool: Remove scones from the oven and let them cool on the baking sheet for 10 minutes before glazing.
- Prepare Maple Glaze: In a medium bowl, whisk together the sifted powdered sugar, maple syrup, vanilla extract, and non-dairy milk until smooth. Add a little more non-dairy milk if a thinner consistency is desired.
- Glaze and Serve: Use a spoon to drizzle the maple glaze over the cooled scones. Serve immediately and enjoy this flavorful vegan treat.
Notes
- Do not overwork the dough; gently toss and pat it into shape to maintain a tender texture.
- Keep the non-dairy butter cold by cubing it first and refrigerating until ready to use.
- If you prefer a thinner glaze, add extra non-dairy milk a little at a time until desired consistency is reached.
- Use parchment paper on your baking sheet to prevent sticking and for easy cleanup.
Nutrition
- Serving Size: 1 scone
- Calories: 280 kcal
- Sugar: 15 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
