Description
These Vegan Pumpkin Scones with Maple Glaze are tender, flaky, and full of warm pumpkin pie spice flavor. Perfect for a cozy breakfast or brunch, these scones are made without dairy or eggs and topped with a sweet maple glaze for an irresistible treat.
Ingredients
Scale
Scones
- 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)
Maple Glaze
- 1 cup powdered sugar, sifted
- 3 tablespoon maple syrup
- 1 ½ teaspoon non-dairy milk
- ½ teaspoon vanilla extract
Instructions
- Preheat and prepare baking sheet. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix wet ingredients. In a small bowl, combine pumpkin purée, non-dairy milk, vanilla extract, and white vinegar. Stir until smooth and set aside.
- Combine dry ingredients. In a large bowl, whisk together all-purpose flour, light brown sugar, baking powder, baking soda, kosher salt, and pumpkin pie spice until evenly combined.
- Cut in cold butter. Add the cold, cubed non-dairy butter to the dry ingredients. Using your hands or a fork, work the butter into the flour mixture until it resembles a coarse meal with pea-sized bits of butter throughout.
- Add pumpkin mixture and form dough. Pour the wet pumpkin mixture into the dry ingredients. Gently toss and mix with your hands just until a shaggy dough forms and everything is moistened; avoid overworking the dough to keep scones tender.
- Shape and cut the dough. Turn the dough out onto a lightly floured surface. Gently pat it into a 7 inch diameter circle. Use a sharp knife to cut the circle into 8 equal triangles.
- Bake the scones. Transfer the scones to the prepared baking sheet. Bake in the preheated 400 degrees Fahrenheit oven for 22 minutes or until scones are golden brown on the bottoms and cooked through.
- Cool scones before glazing. Remove the scones from the oven and allow them to cool on the baking sheet for 10 minutes to set before applying the glaze.
- Prepare the maple glaze. In a medium bowl, whisk together powdered sugar, maple syrup, non-dairy milk, and vanilla extract until completely smooth. Adjust the consistency by adding more non-dairy milk if a thinner glaze is desired.
- Glaze and serve. Drizzle the maple glaze over the cooled scones using a spoon. Serve immediately and enjoy.
Notes
- Handle the dough gently and avoid overmixing or kneading to keep the scones tender and flaky.
- Keep the non-dairy butter cold before use to achieve the desired texture and flakiness.
- Use pumpkin pie spice or adjust spices according to your preference for warm autumn flavor.
- For a thinner glaze, add a little more non-dairy milk gradually until desired consistency is reached.
- The scones can be stored in an airtight container at room temperature for up to 2 days. Reheat gently before serving.
Nutrition
- Serving Size: 1 scone
- Calories: 280 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
