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 teaspoons vanilla extract; 1 teaspoon white vinegar; 2 cups all-purpose flour; ½ cup light brown sugar, tightly packed; 2 teaspoons baking powder; ¼ teaspoon baking soda; ⅛ teaspoon kosher salt; 2 ½ teaspoons pumpkin pie spice; 10 tablespoons non-dairy butter, cut into ¼ inch cubes, cold; 1 cup powdered sugar, sifted; 3 tablespoons maple syrup; 1 ½ teaspoons non-dairy milk; ½ teaspoon vanilla extract

There’s just something magical about fresh-baked scones, especially when they’re cozy and spiced just right. This Vegan Pumpkin Scones with Maple Glaze Recipe is my go-to for autumn mornings or any time I want that warm, comforting bite with a hint of sweetness and spice. Plus, the maple glaze on top makes them feel extra special—like a little treat for yourself.

A triangular golden-brown scone sits on a white plate, with creamy white icing drizzled unevenly across the top, creating a slightly thick, dripping effect on the sides. In the background, more scones with similar icing are stacked, showing their crumbly texture. Next to the white plate, there is a glimpse of a glass bottle labeled

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

I absolutely adore sharing this Vegan Pumpkin Scones with Maple Glaze Recipe because it combines two of my favorite things: the cozy warmth of pumpkin spice and the rich sweetness of maple. It’s straightforward to make, and the results always impress family and friends. There’s real joy in biting into these tender, flaky scones that are perfectly balanced with spice and sweetness.

Comfort in Every Bite: These scones are soft, flavorful, and have that perfect crumb that feels indulgent yet light.
Vegan and Inclusive: No eggs, no dairy—just plant-based goodness that everyone can enjoy.
Maple Glaze Magic: The drizzle of maple glaze adds a shine and sweetness that ties everything together flawlessly.
Simple & Customizable: You can whip up the dough quickly and tweak spices or add-ins depending on what you love.

Ingredients & Why They Work

This recipe is a mix of pantry staples with a seasonal twist. The pumpkin not only adds moisture but also lends that gorgeous orange hue and seasonal soul. Combining it with warming spices and a bit of tang from white vinegar creates a balanced flavor.

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 with its rich, caramel tones, a mound of fine white powdered sugar, a small pool of golden maple syrup, warm brown pumpkin pie spice sprinkled in a gentle pile, a splash of creamy non-dairy milk in a clear container, and a few vanilla beans arranged elegantly, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Pumpkin Purée: This gives the scones moisture and that unmistakable pumpkin flavor; make sure it’s plain pumpkin, not pie filling.
Non-Dairy Milk: I like almond or oat milk for subtle flavor and a creamy texture.
Vanilla Extract: Enhances sweetness and rounds out the spices beautifully.
White Vinegar: Reacts with baking soda to make the scones light and fluffy.
All-Purpose Flour: The base that gives structure; if you want gluten-free, see my variations below.
Light Brown Sugar: Adds sweetness and a slight molasses flavor that amplifies pumpkin spice.
Baking Powder & Baking Soda: These leavening agents are needed for rise and tenderness.
Kosher Salt: Balances sweetness and brings out all the flavors.
Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves that delivers autumn vibes.
Non-Dairy Butter: Using cold, cubed vegan butter is key for a flaky texture—stick form works best.
Powdered Sugar & Maple Syrup (for glaze): These create a sweet, smooth finish that's delightfully sticky and rich.

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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 tweaking these scones depending on the season or my mood. Maybe extra cinnamon if I’m feeling traditional, or swapping the maple glaze for a cinnamon glaze for a twist. Feel free to experiment—this dough is forgiving and fun!

Gluten-Free: I've successfully used a gluten-free flour blend with a bit more baking powder, and the texture was just as satisfying.
Spice Variations: Sometimes I add a pinch of ground cardamom or allspice to deepen the warmth.
Add-Ins: Chopped pecans or vegan chocolate chips make a delightful surprise in the scones.
Maple Glaze Alternatives: Swap maple syrup for agave or use a lemon glaze for a fresh zing.

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

Step 1: Gather Your Cozy Ingredients

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper—this keeps things easy later. Then, whisk together the pumpkin purée, non-dairy milk, vanilla, and white vinegar in a small bowl. This mixture is what keeps your scones moist and tender.

Step 2: Mix Dry Ingredients and Cut in the Vegan Butter

In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice. The pumpkin spice really brings that seasonal warmth. Next, add your chilled, cubed vegan butter. Using your hands or a fork, work the butter into the flour until the mix looks like coarse meal. This step is key to getting those flaky layers—think small pea-sized bits of butter throughout.

Step 3: Bring It All Together—But Don’t Overwork It!

Add your pumpkin mixture to the flour mixture and gently toss together with your hands until just moistened and a shaggy dough forms. This part is tricky—resist the urge to knead much. Overworking will make the scones tough. When ready, turn the dough out onto a lightly floured surface and gently pat it into a 7-inch diameter circle.

Step 4: Slice and Bake

Use a sharp knife to cut the circle into eight equal triangles. Transfer these to your parchment-lined baking sheet. Bake for 18-22 minutes until the bottoms are golden brown and the scones feel firm to the touch. Let them cool about 10 minutes before glazing.

Step 5: Whip Up the Sweet Maple Glaze

While your scones cool, whisk powdered sugar, maple syrup, vanilla, and non-dairy milk in a bowl until smooth. If it’s too thick, add a splash more non-dairy milk until it reaches your preferred drizzle consistency. Spoon it generously over the scones and enjoy the sweet sticky finish.

Top Tip

Making these scones has been one of my favorite baking adventures, and a few tricks have really improved my results over time. Here’s what helped me nail the texture and flavor every single time.

Keep Butter Cold: Always cube and chill your vegan butter before mixing—it helps create flaky, tender layers.
Mix Gently: Avoid overworking your dough; too much kneading leads to dense scones.
Sharp Knife for Cutting: Use a very sharp knife to slice the dough cleanly to prevent tearing and uneven baking.
Glaze While Warm: Drizzle your maple glaze while the scones are still slightly warm for the best absorption and shine.

How to Serve Vegan Pumpkin Scones with Maple Glaze Recipe

Garnishes

I usually skip fancy garnishes, but a sprinkle of crushed pecans or a dash of cinnamon on top of the glaze adds a lovely crunch and aroma. Fresh rosemary from the garden also surprises guests with a lovely herbal contrast if you’re feeling adventurous.

Side Dishes

These scones shine alongside a hot cup of chai tea or pumpkin spice latte. For brunch, I love pairing them with a fresh fruit salad or some vegan yogurt topped with granola to balance the sweetness.

Creative Ways to Present

I’ve served these scones in a tiered stand for cozy fall gatherings, and that always sparks compliments. For a rustic vibe, arrange them on a wooden board with small bowls of maple syrup and vegan butter for guests to add as they please.

Make Ahead and Storage

Storing Leftovers

After cooling completely, wrap the scones individually in parchment and store in an airtight container at room temperature for up to 2 days. They stay surprisingly tender, but if you want them fresher longer, the fridge works too.

Freezing

I often freeze extra scones before glazing. Just wrap each well and store in a freezer bag for up to 3 months. When you’re ready, thaw at room temperature and drizzle with fresh glaze.

Reheating

To bring back that just-baked warmth, pop scones in a toaster oven at 325°F for about 5 minutes. Avoid microwaving as it can make them gummy. If unglazed, add your maple drizzle after warming.

Frequently Asked Questions:

Can I use canned pumpkin pie filling instead of pumpkin purée?

Canned pumpkin pie filling usually contains added sugars and spices, which can throw off the balance in your scones. It’s best to use plain pumpkin purée so you can control the sweetness and spice levels yourself.

What’s the best non-dairy butter for flaky scones?

I recommend using a vegan butter that comes in stick form and is cold when you add it. Brands like Earth Balance or Miyoko’s work great because their texture helps create flaky layers similar to traditional butter.

Can I make these scones gluten-free?

Yes! Using a 1:1 gluten-free baking flour blend is your best bet. You may want to add a little extra baking powder to help with rise, and be careful not to overmix since gluten-free flours behave differently.

How long do these scones stay fresh?

At room temperature, they’re best enjoyed within two days, but they hold up well in the fridge for 4-5 days. Freezing is great for longer storage, just thaw and reheat before serving.

Final Thoughts

These Vegan Pumpkin Scones with Maple Glaze Recipe has become my favorite weekend morning treat and a guaranteed way to warm up the house with autumn scents. I honestly can’t recommend them enough, whether you're new to vegan baking or a seasoned pro. Give them a try—you’ll love how easy they come together and how utterly scrumptious they taste. It’s like a little slice of fall heaven, fresh out of your oven.