Looking for the perfect fall treat? Try these Pumpkin Spice Scones. Soft and tender on the inside with a lightly crumb. Packed with pumpkin flavor and drizzled with a dreamy spiced glaze. Pair this with warm coffee for the perfect breakfast, dessert, or midday snack.
For the pumpkin puree I used Libbys 100% Pure Pumpkin from a can. Any kind of pumpkin from a can will work great. I just recommend that you make sure that it says 100% pumpkin. Some other brands that I like using are Trader Joes Organic Canned Pumpkin and 365 Organic Pumpkin Puree from Whole Foods.
I like to measure out all of my ingredients prior to making these scones. I just find it easy to add them as I mix everything together. If you decide to do this as well I just recommend making sure to keep your butter cold, so it does not lose its form.
It is really important that your butter is cold when you mix it with the dry ingredients. If the butter is slightly melted it will not make the flour that crumbly texture.
To cut the butter I recommend using either a fork or a dough blender. It is important to cut the butter into pea sized shapes. If you have any large butter clumps use your fork and cut the butter once more.
In a separate bowl mix your wet ingredients together and whisk. Pour your wet ingredients with the dry ingredients. I recommend using a spoon to mix the dough first, then using your hands to knead the dough into a ball.
The dough should be slightly sticky. If it is too sticky add a little more flour, if it is to dry add 1 tsp of milk. For this step I recommend using your best judgement. Just be sure not to overwork your dough.
Place the dough on a lightly floured surface. With your hands press the dough into a 7-inch disc, about 1- inch thick. Using a sharp knife cut the dough into 8 wedges, as if you are slicing a pizza.
You can get super creative with the toppings that you add on your Pumpkin Spice. For these scones I brushed a spiced glaze over the top then drizzled it with sugar glaze. I also like to sprinkle chopped pecans on top of them.
These scones taste the best when you eat them the day you make them. Of course, you can eat them a couple days later, they just tend to dry out the longer they are saved.
These Pumpkin Spice Scones are:
Cakey
Tender
Moist
Buttery
Filled with Pumpkin Spice
If you make these scones I would love it if you would snap a photo of your Pumpkin Spice Scones and share it with me on Instagram @itsallgoodvegan. I can’t wait to see how you like it!
Pumpkin Spice Scones
Soft and tender on the inside with a lightly crumb. Deliciously spiced and packed with pumpkin flavor.
Scones
- 2 cups + 1 Tbsp of all-purpose flour, spooned and leveled
- 1/2 cup sugar, I used cane sugar
- 1 Tbsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- 1/8 tsp nutmeg
- ½ cup cold dairy-free butter
- ½ cup pumpkin puree, I used canned
- 3 Tbsp dairy-free milk, I used almond milk
- 1 Tbsp ground flaxseed
- 2 Tbsp warm water
Spiced Glaze
- 1 cup powdered sugar
- 1 Tbsp dairy-free milk, I used almond milk, add more until your desired consistency
- ½ tsp cinnamon
- ⅛ tsp pumpkin pie spice
Sugar Glaze
- 1 cup powdered sugar
- 1 Tbsp dairy-free milk, I used almond milk, add more until your desired consistency
Directions
- Lightly grease a large baking pan or line it with parchment paper. Make your flax egg. Combine your warm water and flaxseed and mix. Set the flax egg aside.
- In a large bowl combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, and pumpkin spice. Add the butter to the bowl. Using a fork or a dough blender, cut the butter into the dry ingredients until the mixture is crumbly. Set the bowl aside.
- In a separate bowl, whisk the pumpkin, milk, and flax egg together.
- Fold the wet and dry ingredients together forming it into a ball. For this step I used a spoon, then my hands, working the dough until it shapes into a ball. The dough should be slightly sticky. If it is too sticky add a little more flour, if it is to dry add 1 tsp of milk. Be sure not to overwork your dough.
- Place the dough on a lightly floured surface. With your hands press the dough into a 7-inch disc, about 1- inch thick. Cut the dough into 8 even wedges.
- Place the dough in the refrigerator for 10 minutes. While the dough is resting, preheat the oven to 425 degrees F (218 C).
- Take the scones out of the refrigerator and arrange on a baking pan so they are not touching. Bake for 13-15 minutes or until the top or bottom of the scones are lightly golden brown.
- Let the scones cool for about 5-7 minutes. While they are cooling combine the spiced glaze ingredients together and whisk. In a separate bowl combine the sugar glaze ingredients together and whisk.
- Brush your spiced glaze on top of the scones and drizzle with sugar glaze. Eat and enjoy!
- If you notice that your dough is too sticky, add additional flour until you achieve the consistency that you like.
- Are you not vegan? You can use milk and butter instead of dairy-free butter.
- Substitute the all-purpose flour with whole wheat flour.
Wow!! I will be making these for sure!!!
Will normal butter work just as well?
Yes it will!
I made a different version of these and they were fantastic! I used a chia egg instead of a flax, normal butter, and I made up my own pumpkin spice.
That is awesome! Thank you so much for sharing.
Thank you! They were delicious!
These look absolutely incredible!! I LOVED pumpkin scones growing up! Is there any way to swap out the butter for Olive Oil and would it be the same amount?
Hi Samantha, I honestly have never tried it before. But I have tried it with cold coconut oil and it works really well. I am just afraid the olive oil will not have that thick constancy like butter.
Hi Marissa,
Thank you so much for this amazing recipe, I made the scones already 4-5 times and my kids absolutely love them, and today I made them again and accidentally forgot to add the sugar to the dough and they still turned amazing!! I will be making them now on without the cane sugar, just with the glaze 😃😃 thanks again and keep up with your amazing recipes 😍
I am so happy you liked them and they turned out great without the sugar. Thank you so much for making my recipes and sharing it.
Made these for breakfast today. Nice treat on a cool October morning. Thanks for sharing.