Description
Delight in these vegan pumpkin scones topped with a sweet maple glaze, perfect for a cozy breakfast or brunch. These scones are tender, flavorful with pumpkin pie spice, and dairy-free, making them a delicious treat for plant-based diets.
Ingredients
Scale
Scone 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
Maple Glaze Ingredients
- 1 cup powdered sugar, sifted
- 3 tablespoons maple syrup
- 1 ½ teaspoon non-dairy milk
- ½ teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
- Mix Wet Ingredients: In a small bowl, combine the pumpkin purée, non-dairy milk, vanilla extract, and white vinegar, stirring until smooth and well incorporated.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, light brown sugar, baking powder, baking soda, kosher salt, and pumpkin pie spice until evenly mixed.
- Incorporate Butter: Add the cold, cubed non-dairy butter into the dry mixture. Use your hands or a fork to work the butter into the flour mixture until it resembles coarse meal with pea-sized pieces.
- Add Wet Mixture and Form Dough: Pour the pumpkin mixture into the dry ingredients. Using your hands, gently toss together just until moistened and a shaggy dough forms. Be careful not to overmix the dough.
- Shape and Cut 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 triangular scones.
- Bake Scones: Transfer the scones to the prepared baking sheet. Bake in the preheated oven for 22 minutes or until the bottoms are nicely browned. Remove from oven and allow to cool for 10 minutes before glazing.
- Prepare Maple Glaze: In a medium bowl, whisk together powdered sugar, maple syrup, non-dairy milk, and vanilla extract until smooth. If the glaze is too thick, add a bit more non-dairy milk to reach desired consistency.
- Glaze and Serve: Drizzle the maple glaze over the cooled scones using a spoon. Serve immediately and enjoy your vegan pumpkin scones!
Notes
- Do not overwork the dough to keep scones tender; gently toss and pat into shape without kneading.
- Keep the non-dairy butter cold and in the refrigerator until ready to use to ensure flaky scones.
- For a thinner glaze, add extra non-dairy milk a little at a time until desired consistency is reached.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
Nutrition
- Serving Size: 1 scone
- Calories: 280 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
