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 (stick form recommended); 1 cup powdered sugar, sifted; 3 tablespoon maple syrup; 1 ½ teaspoon non-dairy milk; ½ teaspoon vanilla extract

Warm, cozy, and packed with fall flavors, this Vegan Pumpkin Scones with Maple Glaze Recipe has quickly become a staple in my kitchen. They're crisp on the outside, tender inside, and topped with that irresistible sweet maple glaze—truly a comforting treat that’s surprisingly easy to make.

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 genuinely love how this recipe balances simplicity with incredible flavor. It’s the kind of baking that feels like self-care and celebration all in one—plus, it’s entirely plant-based, so everyone can enjoy it.

Fluffy and Tender Texture: These scones come out beautifully light inside with a perfect golden crunch, thanks to the cold vegan butter and the right mixing technique.
Perfectly Spiced: The pumpkin pie spice adds just enough warmth without overpowering the natural pumpkin flavor, making them genuinely comforting and seasonal.
Easy and Foolproof: I’ve tested this recipe multiple times, and it works every time—ideal even if you’re new to vegan baking.
Sweet Maple Glaze: The maple glaze is the cherry on top (literally) and adds a lovely glossy finish and mouthwatering sweetness you’ll crave.

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

I always say a great recipe starts with thoughtful ingredients—and with this Vegan Pumpkin Scones with Maple Glaze Recipe, the classic combo of pumpkin, spices, and quality vegan butter creates a scone that’s tender and flavorful. Plus, a little vinegar helps with rise and fluffiness!

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: The star ingredient that adds moisture, flavor, and that lovely orange color. Make sure your purée is smooth for the best texture.
Non-Dairy Milk: I usually use almond or oat milk – choose your favorite, but full-fat versions work best here for richness.
Vanilla Extract: Just a splash to enhance the natural sweetness and spices.
White Vinegar: This might surprise you, but it helps activate the baking soda, giving those scones a tender crumb.
All-Purpose Flour: The base for the dough – I recommend organic if possible for cleaner flavor.
Light Brown Sugar: Adds a subtle molasses note that complements pumpkin perfectly.
Baking Powder and Baking Soda: The perfect leavening combo to give your scones a nice rise without heaviness.
Kosher Salt: Don’t skip salt—it balances the flavors beautifully.
Pumpkin Pie Spice: This warm, aromatic blend makes these scones feel like autumn wrapped up in a bite.
Non-Dairy Butter: Cold and cubed, vegan butter in stick form is vital for flaky layers and that delicious buttery flavor.
Powdered Sugar, Maple Syrup, and Vanilla (for Glaze): These simple ingredients combine into a luscious glaze that’s sweet but not too sweet, making each bite extra special.

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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

What I love about this Vegan Pumpkin Scones with Maple Glaze Recipe is how easy it is to tweak to your taste. Over time, I’ve played with spices and mix-ins to keep things exciting, and trust me, you’ll find your own favorite version too!

Add-Ins: I sometimes toss in vegan chocolate chips or chopped pecans for an extra touch of texture and flavor that pairs perfectly with pumpkin.
Swap the Spices: If you’re not a fan of pumpkin pie spice, try cinnamon and nutmeg only, or even a pinch of ginger for a fresh twist.
Glaze Variations: For a lighter touch, drizzle the maple glaze sparingly or swap maple syrup for agave if you want a milder sweetness.
Less Sweet Option: Reduce the brown sugar and glaze amounts if you prefer your scones less sweet—still delicious but more subtle.

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

Step 1: Mix the Wet Ingredients Gently

Start by combining the pumpkin purée, non-dairy milk, vanilla extract, and white vinegar in a small bowl. Whisk this gently until smooth. This mixture brings moisture and tang that helps the scones rise perfectly.

Step 2: Combine and Cut in the Butter

Next, in a large bowl, whisk together the flour, light brown sugar, baking powder, baking soda, salt, and pumpkin pie spice. Add your cold, cubed non-dairy butter. Using your fingertips or a fork, quickly work the butter into the dry ingredients until the texture resembles coarse crumbs. The key here is to keep the butter cold and not overwork it, so your scones stay flaky.

Step 3: Bring it Together

Pour the wet pumpkin mixture into the bowl with the dry ingredients. Toss everything together gently with your hands just until a shaggy dough forms. It might look a bit crumbly—that’s okay! Avoid kneading to keep them tender.

Step 4: Shape and Slice

Lightly flour your work surface and turn out the dough. Pat it into a 7-inch circle, no need to be too precise. Use a sharp knife to cut the dough into 8 even triangles. Transfer these to a parchment-lined baking sheet—give them a little space because they’ll puff up during baking.

Step 5: Bake until Golden

Bake at 400°F for about 18-22 minutes. You’ll know they’re ready when the bottoms are golden brown and the scones feel firm but still soft inside. Let them cool for at least 10 minutes before glazing—you want that glaze to set just right.

Step 6: Drizzle with Maple Glaze

Whisk together powdered sugar, maple syrup, vanilla, and non-dairy milk until smooth. Adjust thickness by adding an extra splash of milk if needed. Use a spoon to generously drizzle the glaze over the scones. They’re best enjoyed once the glaze has slightly set but still feels soft and melty.

Top Tip

From my many baking sessions with this Vegan Pumpkin Scones with Maple Glaze Recipe, I learned a few small hacks that make a big difference. These tips saved me from dry or dense scones more times than I can count!

Butter Temperature: Keep your vegan butter cold right up until the moment you cut it in. Warm butter kills tenderness!
Don’t Overmix: Toss and fold the dough just until combined. Overworking activates gluten and makes scones tough.
Use Parchment Paper: Baking on parchment prevents sticking and helps the bottoms crisp nicely without burning.
Let Scones Cool Before Glazing: The glaze will melt if applied to hot scones, resulting in a runny mess instead of that lovely drizzle.

How to Serve Vegan Pumpkin Scones with Maple Glaze Recipe

Vegan Pumpkin Scones - Serving Suggestion

Garnishes

I like to sprinkle a little extra cinnamon or a pinch of pumpkin pie spice on top of the glaze for a pretty finish and extra cozy aroma. Sometimes I add a few chopped pecans on top before the glaze sets for a nice crunch.

Side Dishes

Pair these scones with a hot cup of chai latte or your favorite plant-based coffee for a perfect morning pick-me-up. They also go great alongside fresh fruit or a dollop of coconut cream if you want to dress things up for brunch.

Creative Ways to Present

For special occasions, I like arranging the scones on a festive wooden board with small bowls of different nut butters and spiced maple syrup for guests to customize their bites. It’s such a fun way to make the simple scone feel extra special.

Make Ahead and Storage

Storing Leftovers

I store any leftover scones in an airtight container at room temperature for up to two days. They stay moist and tender without losing their crisp edges—just make sure they’re completely cool before storing to avoid sogginess.

Freezing

These scones freeze beautifully! Pop the cooled scones into a freezer-safe bag separated by parchment paper. When you want some, just thaw them at room temperature or warm them straight from frozen in the oven at 350°F for about 8-10 minutes.

Reheating

I love reheating scones in the oven for 5-7 minutes (at 350°F) to bring back the crisp exterior and warm filling—microwaving can make them a bit soggy, so the oven is my go-to for leftovers.

Frequently Asked Questions:

Can I use canned pumpkin for this recipe?

Yes! I always use canned pumpkin purée for its consistent texture and moisture content, which helps the scones turn out perfect every time. Just make sure it’s pure pumpkin, not pumpkin pie filling, which has added sugars and spices.

What’s the best way to keep scones flaky and tender?

The trick is to keep your non-dairy butter cold and mix it into the dry ingredients just until pea-sized lumps remain. Overmixing your dough develops gluten, making scones tough, so handling the dough gently and keeping everything cold is key.

Can I make these scones gluten-free?

I haven’t tested this recipe with gluten-free flour, but you might try a blend that handles baking powder well. Keep in mind gluten-free dough can be more fragile, so be gentle with mixing and shaping. If you give it a go, let me know how it turns out!

How long do the scones keep fresh?

They’re best eaten the day they’re made but will keep well at room temperature in an airtight container for up to two days. For longer storage, freezing is the way to go and works excellently with this recipe’s texture and flavor.

Final Thoughts

This Vegan Pumpkin Scones with Maple Glaze Recipe feels like a warm hug from the oven every time I make it. I hope you enjoy baking, sharing, and savoring these scones as much as I do—it honestly makes any morning or afternoon feel a little more special. So grab your ingredients, get cozy with the process, and treat yourself to a batch of these fall-flavored delights. You won't regret it!