Description
These Vegan Pumpkin Scones with Maple Glaze are a deliciously moist and tender treat, perfect for breakfast or brunch. Made with pumpkin purée and warm spices, these scones are dairy-free and topped with a sweet maple glaze for the perfect autumn-inspired flavor.
Ingredients
Scale
Scone 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
Maple Glaze
- 1 cup powdered sugar, sifted
- 3 tablespoons maple syrup
- 1 ½ teaspoons 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 to prepare for baking.
- Mix Wet Ingredients: In a small bowl, combine pumpkin purée, non-dairy milk, vanilla extract, and white vinegar. Stir until well blended.
- Combine Dry Ingredients: In a large bowl, whisk together 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 to the dry ingredients. Using your hands or a fork, work the butter into the mixture until it resembles coarse meal with small pea-sized pieces.
- Add Wet to Dry: Pour the pumpkin mixture into the bowl with the dry ingredients. Gently toss everything together with your hands just until moistened and a shaggy dough forms. Avoid overmixing to keep the scones tender.
- Shape Dough: Turn the dough out onto a lightly floured surface. Gently pat it into a 7-inch diameter circle without kneading.
- Cut Scones: Use a sharp knife to cut the dough circle into 8 equal triangles and transfer them onto the prepared baking sheet, spacing them evenly.
- Bake: Bake the scones in the preheated oven for 22 minutes or until the bottoms are browned and scones are cooked through. Remove from oven and let cool for 10 minutes before glazing.
- Prepare Glaze: In a medium bowl, whisk together powdered sugar, maple syrup, non-dairy milk, and vanilla extract until smooth. Add more non-dairy milk if a thinner glaze is desired.
- Glaze and Serve: Drizzle the maple glaze over the cooled scones using a spoon. Allow the glaze to set for a few minutes before serving.
Notes
- Do not overwork the dough; gently mix and pat into shape to keep the scones tender.
- Keep the non-dairy butter cold until ready to use for the best flaky texture.
- Use parchment paper on the baking sheet to prevent sticking and for easy cleanup.
- If you want a thinner glaze, add more non-dairy milk gradually until desired consistency is reached.
- Use a sharp knife to cut the dough for clean edges on the scones.
Nutrition
- Serving Size: 1 scone
- Calories: 250 kcal
- Sugar: 14 g
- Sodium: 200 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
