Description
A delicious vegan copycat version of Starbucks’ famous pumpkin scones, featuring warm pumpkin spice flavors and a delightful glaze. Perfect for a cozy fall breakfast or snack.
Ingredients
Scale
Scone Dough
- 2 cups all purpose flour
- 1/3 cup brown sugar, packed
- 2 teaspoons pumpkin pie spice mix
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegan butter, cold and cut into small cubes or pieces
- 1/2 cup pumpkin puree
- 2 tablespoons almond milk or other milk
- 1/4 cup unsweetened applesauce
- 1 tablespoon pure vanilla extract
White Glaze
- 1 cup powdered sugar
- 1-2 tablespoons almond milk
Spiced Glaze
- 1 cup powdered sugar
- 1/2 teaspoon pumpkin pie spice mix
- 1-2 tablespoons almond milk
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 400 degrees F and lightly grease a large baking sheet or line it with parchment paper to prevent sticking.
- Combine Dry Ingredients and Cut in Butter: In a large bowl, mix the flour, brown sugar, pumpkin pie spice mix, baking powder, baking soda, and salt. Add the cold vegan butter and use a pastry cutter or your hands to incorporate it until the mixture resembles coarse crumbs.
- Add Wet Ingredients and Form Dough: Add the pumpkin puree, almond milk, unsweetened applesauce, and vanilla extract to the dry ingredients. Stir with a large wooden spoon until a soft dough forms.
- Knead and Shape Dough: On a lightly floured surface, knead the dough a few times until it comes together. Flatten the dough into a 1-inch thick circle, lightly flouring your hands if sticky.
- Cut Dough into Scones: Use a pizza cutter or large knife to cut the dough circle into 8 equal triangular pieces, similar to slicing a pizza.
- Bake Scones: Place the scone pieces on the prepared baking sheet and bake for 16 minutes until they are lightly golden brown on top.
- Prepare White Glaze: In a small bowl, whisk powdered sugar with 1-2 tablespoons almond milk until smooth. Adjust thickness by adding more milk or powdered sugar as needed.
- Prepare Spiced Glaze: In another small bowl, whisk powdered sugar, pumpkin pie spice, and 1-2 tablespoons almond milk together until combined and smooth.
- Glaze and Cool Scones: Allow the baked scones to cool for at least 15 minutes. Spoon the white glaze over each scone and then drizzle the spiced glaze on top. Let the glazes set before serving.
Notes
- This recipe may also work with hard coconut oil cut into the dry ingredients as a substitute for vegan butter.
- If you do not have pumpkin pie spice mix, make your own by combining 1 teaspoon cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground ginger, and 1/2 teaspoon ground nutmeg.
- The scones will stay moist at room temperature for at least 3 days.
- You can freeze the scones in a freezer bag or container for longer storage.
Nutrition
- Serving Size: 1 scone
- Calories: 260 kcal
- Sugar: 15 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
