Vegan Pumpkin Scones

The best vegan pumpkin scones recipe you will ever find! The coconut cream melts perfectly with the pumpkin, and it gives your pastries a crispy texture, while the spices add to the flavor the right Autumn atmosphere.

Fall season is not the same when you do not eat pumpkin. When I thought about that a few days ago, pumpkin recipe ideas started popping into my mind, and I was so excited that I decided to try some immediately. I did not feel like preparing the raw pumpkin, I wanted to cook something quick and to taste something sweet, so I decided to prepare some pumpkin scones.

I also thought that, besides being very easy to make, they are the perfect snack to offer if someone comes over.

The recipe is in some ways similar to the Starbucks one, but I made some changes. In particular, I wanted to create something that vegan people can also enjoy, so I replaced the butter and other ingredients with vegan options. 

Are you in the pumpkin mood too? Then, enough talking, and let’s start making vegan pumpkin scones together! You’ll see, the result will be crispy, aromatic, and perfectly spiced pastries. We’ll take a look at the ingredients first.

Ingredients to Make Vegan Pumpkin Scones

• Pumpkin Puree: Pumpkin will both give color and texture to your scones. You can use homemade or canned pumpkin, but if you choose the canned one, make sure you buy a pure pumpkin version. I would highly recommend using fresh homemade pumpkin puree as it is fall and why not, It gives the perfect aromatic flavor to your scones.
• Coconut cream: Coconut cream has got the same ingredients like coconut milk: water (or coconut water) and coconut meat. What is different is the fat content: coconut cream is much fatter than coconut milk. This ingredient does not contribute very much to taste. Its job is to substitute cream.  
• Sugar: Just a bit of sugar to sweeten up scones. If you feel like it, you can substitute it with cane sugar or fructose. Consider that cane sugar is less sweetening than the white variety, so you may need more; 
• Homemade Pumpkin Pie Spices: Cinnamon, ginger, cloves, and nutmeg - this selection of spices will make your scones as aromatic as Starbucks ones;
• Self-Rising Flour: This kind of flour is a mix of all-purpose flour, salt, and baking soda. It will allow your scones to rise without adding other ingredients.
• Vegan Butter: Vegan butter is based on an emulsion of water and vegetable oils (palm oils, sunflower oil, corn, and soya oil). Its job is to replace butter, but you can use other ingredients too. In particular, you can replace vegan butter with cold coconut oil too.

Glaze Ingredients:

• Caster Sugar: It melts easily, so this is why I chose it. If you do not have caster sugar, you can make it at home by blending white sugar;
• Vanilla Essence: This will give a sweet aroma to your glaze, you can use some maple syrup instead to add more fall flavors to your scones.
• Coconut Cream: You can substitute coconut cream with water or non-dairy milk too, but coconut cream gives the best consistency to glaze.

How to Make Perfect Vegan Pumpkin Scones

Time to start making your vegan pumpkin scones. Remember that they have to be flakey and crisp, just like my easy-peasy vegan galette dough. So do not manipulate the dough too much.

Make The Dough

1. Mix wet ingredients First, we will mix the wet ingredients with creamy consistency in a bowl and dried ones in another. In this case, we’ll mix together pumpkin puree and coconut cream first and then add pumpkin spices and white sugar. Mix until well combined.
2. In another bowl add cold vegan butter and self-rising flour. To get the perfect crispy scones to make sure your butter is freezer cold. Cut butter in ¼ inch size cubes and mix with flour while pressing butter in your fingertips. Their consistency is totally different (flour is dried, butter is creamy), but all you have to do is to make a crumbly dough, so it will be alright. The best solution to obtain this texture is to use your hands.
3. Add to the crumbly flour with wet ingredients - that is the pumpkin, coconut cream, spices, and sugar mix. Since you already have a crumbly dough, that would not be difficult. Just combine all together with a wooden spoon and hands. You have two minutes to make a smooth ball, otherwise, you will melt the butter, and the dough will be greasy. Make sure do not to over mix the dough otherwise your scone will be caky and taste like cardboard.

Shape the Scones

• Refrigerate - the dough has to rest because the manipulation heats it up, and a soft dough will not rise in the oven. So we need to cool it down. Place the dough in a bowl, cover it, and put it in the fridge for 30 minutes.
• Make your scones - Take the dough out of the fridge and prepare your scones. dust the surface with all-purpose flour, make sure you are not using self-raising flour for dusting. No need for the rolling pin, you can flatten the dough using your hands.
• Use a knife to cut the dough into a triangle shape. Place them on a baking sheet covered with parchment paper.

Bake and Glaze

1. Bake at 400F for 15 to 20 minutes. Remember that they have to be flakey and crispy, so do always check them out. 
2. Cooling - Take the scones out of the oven. Let them cool on a cooling rack for 5 to 10 minutes. 
3. Prepare the glaze - Mix up all icing ingredients. If you use water instead of coconut cream your glaze will be slightly runny, so I suggest sticking to coconut cream. Pour the icing over the scones and enjoy with your coffee.

What is the Secret to Making Scones?

• Use Self rising flour instead of plain flour and baking powder, this will make a huge difference and will help your scones rise higher.
• Make sure butter is freezer cold, this will help to create air pockets within the flour layers and make your scones flakey and crispy.
• Do not over mix or knead the dough, It will melt all the butter and will become the reason to make your scones caky and doughy.
• Make sure you are using full fat-rich creamy coconut milk, This will ensure a soft and moist scone instead of a dry crumbly scone.
• Keep the scones as cold as possible until they are ready to go into the oven. This will make them rise better.
• While baking make sure the oven is well preheated. This will be the hack for the perfect rise in the scones.
• Always cool scones before pouring glaze.

Storing Tips

These pumpkin scones taste best the day they are baked. These scones will last fresh for one day and don't worry they won't last even for one day. They are so good that they will finish in minutes. Place the scones in an airtight container at room temperature. You can also freeze the scone dough and bake it whenever you need it.

These vegan pumpkin scones are super-easy to make, and with a minimum effort, they will look just like Starbucks ones. I think they have one advantage because all the people can eat them, even people with allergies. Because of the spice mix, these golden pastries are the perfect snack to be eaten in fall and winter, better accompanied with a cup of tea or coffee.

More Pumpkin Recipes

• VEGAN PUMPKIN BROWNIES
• VEGAN PUMPKIN BUNDT CAKE
• GLUTEN FREE PUMPKIN COOKIES
• VEGAN PUMPKIN PASTA
• VEGAN PUMPKIN BANANA BREAD

If you try this recipe, leave a comment and show some love by rating it in stars. Do not forget to take a picture and tag us @getsetvegan on Instagram. We would love to see this.