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 tablespoons non-dairy butter, cold and cut into ¼ inch cubes; 1 cup powdered sugar, sifted; 3 tablespoons maple syrup; 1 ½ teaspoon non-dairy milk; ½ teaspoon vanilla extract

Vegan Pumpkin Scones with Maple Glaze Recipe are like a cozy hug on a chilly morning. The tender crumb paired with that sweet, glossy maple glaze is something I reach for every fall—and honestly, any time I want a little pumpkin-spiced happiness in my day.

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

This recipe is close to my heart because it delivers the classic scone experience without any dairy or eggs. It’s nourishing, perfectly spiced, and surprisingly simple to make even if you don’t bake often.

Plant-Based Goodness: Uses non-dairy butter and milk for a fully vegan treat that’s moist and tender.
Cozy Pumpkin Flavor: Pumpkin purée and pumpkin pie spice pack in that autumn vibe we all crave.
Easy to Customize: You can add nuts, dried fruit, or even chocolate chips to mix things up.
Glaze Magic: The simple maple glaze ties everything together, making each bite feel extra special.

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

Every ingredient in these Vegan Pumpkin Scones with Maple Glaze Recipe plays a specific role to create that flaky, buttery texture and balanced sweetness you’re after. I recommend using fresh pumpkin purée and a good quality non-dairy butter in stick form for best results.

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: Adds moisture and that signature pumpkin flavor—stick to canned pureé or homemade pumpkin for consistency.
Non-Dairy Milk: Helps bind the dough; almond or oat milk work wonderfully here.
Vanilla Extract: Enhances the sweet, warm spices and adds depth to the glaze.
White Vinegar: Reacts with baking soda to give scones a light, tender crumb.
All-Purpose Flour: The base for structure—measure carefully to avoid dry scones.
Light Brown Sugar: Provides subtle molasses notes and keeps things moist.
Baking Powder & Baking Soda: For lift and fluffiness, crucial in scone texture.
Kosher Salt: Balances sweetness and enhances all the flavors.
Pumpkin Pie Spice: The star seasoning blend for that warming spice punch.
Non-Dairy Butter (cold, cubed): Gives the scones those flaky pockets we love—chill it well for best flakiness.
Powdered Sugar (for glaze): Sweetens and thickens the glaze without graininess.
Maple Syrup: The natural sweetness in the glaze that pairs perfectly with pumpkin.

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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

I love keeping this Vegan Pumpkin Scones with Maple Glaze Recipe flexible—you can really make it your own with simple tweaks that suit your taste or pantry situation.

Nutty Upgrade: Toss in a handful of chopped pecans or walnuts for extra texture and a toasty flavor that’s perfect for fall mornings.
Fruity Twist: Dried cranberries or raisins add a lovely chew and a subtle tartness that balances the sweetness.
Spice It Up: Experiment with extra cinnamon or a pinch of ground ginger if you want a warmer spice profile.
Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend—results are great but handle the dough gently since it’s more fragile.

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

Step 1: Preparing the Pumpkin Mixture

Start by whisking together pumpkin purée, non-dairy milk, vanilla extract, and white vinegar in a small bowl. I find the vinegar really helps the scones rise by reacting with the baking soda later. Set this mixture aside—you'll add it to the dry ingredients shortly.

Step 2: Mixing the Dry Ingredients and Butter

In a larger bowl, toss the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice together. Then, add your cold, cubed non-dairy butter. Using your fingertips or a fork, work that butter into the flour mixture until it resembles coarse crumbs—think about the texture of wet sand here. This step is key for flaky scones, so don’t rush it!

Step 3: Bringing the Dough Together

Pour the pumpkin mixture into the bowl with your flour and butter. Gently toss everything using your hands until it just comes together into a shaggy dough. Try not to overmix—this is where many get too enthusiastic! The dough will be soft but manageable.

Step 4: Shaping and Cutting the Scones

Lightly flour your work surface and gently pat the dough into a 7-inch circle. Use a sharp knife to cut it into 8 equal triangles. It’s pretty forgiving, don’t stress too much about perfect slices. Transfer these carefully to a parchment-lined baking sheet, leaving space so they can puff up nicely.

Step 5: Baking and Cooling

Bake your scones at 400°F for about 18–22 minutes. Look for golden bottoms and a firm, lightly browned top. When done, let them cool on the baking sheet for 10 minutes. This resting time firms up the scones so they don’t fall apart when glazing.

Step 6: Whipping Up the Maple Glaze

While the scones cool, whisk powdered sugar, maple syrup, non-dairy milk, and vanilla extract in a bowl until smooth. If you want a thinner glaze to drizzle easily, just add an extra splash of non-dairy milk. Then spoon the glaze generously over your scones before serving.

Top Tip

From my experience making these Vegan Pumpkin Scones with Maple Glaze Recipe over and over, a few small tricks make a big difference in success and flavor—don’t overlook them!

Keep Butter Ice Cold: Chilling the butter keeps the scones flaky and prevents the dough from turning greasy.
Handle Dough Gently: I learned that overworking the dough makes it tough—so toss ingredients lightly and pat don’t knead.
Use a Sharp Knife: Cutting with a sharp blade gives cleaner edges and prettier scones without squishing the dough.
Don’t Skip Cooling Before Glazing: Letting scones cool prevents glaze from melting right off—trust me, it’s worth the wait.

How to Serve Vegan Pumpkin Scones with Maple Glaze Recipe

Vegan Pumpkin Scones - Serving Suggestion

Garnishes

I usually keep it simple with these scones—just that maple glaze is all you really need. But sometimes, I sprinkle a pinch of cinnamon or even a few chopped toasted pecans on top of the glaze for a little extra texture and aroma.

Side Dishes

They pair beautifully with a warm cup of chai tea, a mug of coffee, or even a creamy non-dairy latte. For brunch, a fresh fruit salad or a bowl of spiced apple compote can balance the richness perfectly.

Creative Ways to Present

For a festive gathering, I arrange the scones in a circle on a large plate with a bowl of extra glaze for dipping in the center. Sometimes, I drizzle the glaze in a zigzag and dust a bit of cinnamon on top to wow guests visually—and it’s a total hit every time.

Make Ahead and Storage

Storing Leftovers

I keep leftover scones in an airtight container at room temperature for up to two days. If your kitchen is warm, popping them in the fridge helps maintain freshness but might slightly dry them out.

Freezing

Freezing these scones works great! I freeze them unglazed in a single layer on a baking sheet, then transfer to a zip-top bag. When you want a treat, just thaw at room temperature and add the glaze fresh.

Reheating

To warm them up, I pop the scones in a 300°F oven for 5–10 minutes—this revives their tender crumb and slight crisp edges perfectly. Avoid microwaving, which can turn them rubbery.

Frequently Asked Questions:

Can I substitute canned pumpkin with fresh pumpkin purée?

Yes! You can make fresh pumpkin purée by cooking and blending pumpkin until smooth. Just ensure it’s thick and not watery to maintain the scone’s texture. I always recommend straining any excess moisture before using it.

What non-dairy butter works best for this recipe?

A plant-based butter in stick form is ideal because it behaves similarly to regular butter when cold and cubed. Brands with a higher fat content yield flakier scones; I’ve had great results with vegan butters made from coconut oil or a blend of oils. Avoid tub-style spreads as they’re too soft.

Can I make these scones gluten-free?

Absolutely, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The dough will be more delicate, so be very gentle when handling. Baking times might vary slightly, so keep an eye on them during baking.

How do I store leftover scones to keep them fresh?

Store leftover scones in an airtight container at room temperature for up to two days. To extend freshness, refrigerate and consume within four days. Reheat in the oven to bring back their tenderness and slight crispness.

Final Thoughts

These Vegan Pumpkin Scones with Maple Glaze Recipe have become my go-to for cozy mornings and special fall brunches. The comforting spiced pumpkin and the sweet maple finish feel like a warm invitation to pause and savor. I’m excited for you to try them and make this recipe your own—nothing beats sharing homemade treats with friends and family.