Pumpkin Scones
Serves 8
20 mins prep
15 mins cook
15 mins Chill Time
50 mins total
A hot cup of coffee on a fall morning requires these Vegan Pumpkin Scones on the side. Flaky, full of pumpkin spice flavors, and topped with a maple glaze, they’re the best fall and winter breakfast or sweet treat.
For the Scones:
For the Maple Glaze:
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Prep: Use a box grater to grate the butter over a plate, then place back in the freezer. Set a baking sheet aside and preheat the oven to 400F.
Wet Ingredients: Add the pumpkin puree, soy milk, sugar, vinegar, and vanilla to a medium bowl or measuring glass; stir until evenly combined and the sugar has dissolved.
Dry Ingredients: In a separate large bowl, whisk the flour, baking powder, baking soda, pumpkin pie spice, and salt together. Add the frozen butter to the flour and use a pastry cutter or two forks to combine the two together, until incorporated with pea-sized crumbles. Form a well in the center of the bowl, then add the wet ingredients and use a spatula to gently mix until just-combined.
Shape the Scones: Lightly dust a cutting board or countertop with flour and place the scone dough on top of it. Sprinkle the top of the dough with a little more flour, then use your hands to press the dough into a large circle, about 1″ thick. Use a bench scraper or large knife to cut the circle into 8 equal triangles. Transfer the scones to the baking sheet (no need to line it), then brush the tops of each scone with milk (for browning).
Freeze: Place the baking sheet in the freezer for 15 minutes – this allows the butter to harden again, and helps the scones have a fluffier texture. If you don’t have room in your freezer, even 15 minutes in the fridge will help!
Bake: Immediately transfer the cold baking sheet to the middle rack of the oven and bake for 15 to 18 minutes, until the scones are golden. Remove from the oven and let sit on the baking sheet for a couple of minutes before transferring to a cooling rack.
Maple Glaze: Add the powdered sugar to a medium bowl and add the soy milk, maple syrup, and pumpkin puree. Whisk until a thick but drippy glaze forms; if the glaze is too thin, add additional powdered sugar in 1 tablespoon increments. Set the entire cooling rack of scones back on the original baking sheet (to catch any drips), then drizzle the glaze over the scones. Sprinkle with turbinado sugar, if using.
Serve: Enjoy warm, or let cool before serving as desired. Store leftovers at room temperature, in a container with a loose-fitting lid, for up to 4 days. Leftover scones can also be frozen for up to 2 months and defrosted as necessary.
