Description
These Vegan Pumpkin Scones with Maple Glaze are a delightful, flaky treat perfect for breakfast or brunch. Made with pumpkin purée, warm spices, and dairy-free ingredients, these scones boast a tender crumb and a sweet maple glaze that adds the perfect finishing touch.
Ingredients
Scale
Scone Ingredients
- ⅔ cup pumpkin purée
- 1 tablespoon non-dairy milk
- 2 teaspoon vanilla
- 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 tablespoon non-dairy butter, cut into ¼ inch cubes, cold
Maple Glaze Ingredients
- 1 cup powdered sugar, sifted
- 3 tablespoon maple syrup
- 1 ½ teaspoon non-dairy milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven: Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Mix wet ingredients: In a small bowl, combine the pumpkin purée, non-dairy milk, vanilla, and white vinegar until well blended.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, light brown sugar, baking powder, baking soda, kosher salt, and pumpkin pie spice.
- Cut in butter: Add the cold non-dairy butter cubes to the dry mixture. Using your hands or a fork, work the butter into the dry ingredients until the mixture resembles coarse meal with pea-sized chunks.
- Form dough: Pour the pumpkin mixture into the dry ingredients. Gently toss and mix with your hands just until moistened and a shaggy dough forms. Avoid over-mixing.
- Shape scones: Turn the dough onto a lightly floured surface. Gently pat it into a 7-inch diameter circle. Use a sharp knife to cut the dough into 8 equal triangles. Transfer the scones onto the prepared baking sheet.
- Bake scones: Bake for 22 minutes at 400 degrees Fahrenheit until the scones are golden and browned on the bottoms. Remove and let cool on the baking sheet for 10 minutes.
- Prepare glaze: While the scones cool, whisk together powdered sugar, maple syrup, non-dairy milk, and vanilla extract in a medium bowl until smooth. Add more non-dairy milk if you want a thinner glaze.
- Glaze and serve: Drizzle the maple glaze over the cooled scones with a spoon and serve immediately.
Notes
- Don't overwork the dough to maintain tender scones; gently mix and shape without kneading.
- Keep vegan butter cold until ready to use to ensure flaky texture.
- If you prefer a thinner maple glaze, add extra non-dairy milk gradually until desired consistency is reached.
- Use parchment paper to prevent sticking and make cleanup easier.
- You can store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Nutrition
- Serving Size: 1 scone
- Calories: 250 kcal
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
