Better Than Starbucks: The Ultimate Vegan Pumpkin Scones

When the first crisp autumn breeze rolls in, there’s one treat that immediately comes to mind: the iconic pumpkin scone. But what if you could capture that cozy, spiced flavor in a scone that’s not only better than the coffee shop version but also completely vegan?

This recipe is your answer. Forget dry, crumbly scones; these are incredibly moist, tender, and packed with real pumpkin flavor.

We’re making them in just one bowl and finishing them with not one, but two, delicious glazes for that signature look and taste. Get ready to fall in love with your new favorite autumn bake.

Why You’ll Love This Vegan Pumpkin Scone Recipe

This recipe has become a fall staple for good reason. It’s more than just a copycat; it’s an upgrade.

Here’s what makes it the very best:

• Incredibly Moist & Tender: Many scones can be dry, but the combination of pumpkin puree and unsweetened applesauce in this recipe guarantees a soft, moist crumb that stays fresh for days. Research published in the Journal of Food Science highlights pumpkin’s excellent moisture-retaining properties in baked goods.
• Easy One-Bowl Method: There’s no need for complicated equipment or a mountain of dishes. The entire scone dough comes together in a single bowl, making this a fuss-free recipe perfect for a lazy weekend morning.
• Authentic Double Glaze: To truly capture that coffee-shop experience, these scones are topped with two distinct glazes. A thick, sweet vanilla glaze covers the surface, followed by a delicate drizzle of a warm, pumpkin-spiced glaze.
• Perfectly Spiced: We use a generous amount of pumpkin pie spice, ensuring every bite is full of cozy autumn flavors like cinnamon, nutmeg, ginger, and cloves. It’s a taste that truly celebrates the season, just like a classic vegan apple crumble.

The Key Ingredients for Perfect Scones

The magic of these scones lies in a few simple, carefully chosen ingredients. Here’s what you’ll need and why it works:

• All-Purpose Flour: Provides the structure for our scones.
• Brown Sugar: Adds moisture and a slight caramel note that complements the pumpkin.
• Pumpkin Pie Spice: The heart of the recipe! You can use a pre-made mix or make your own.
• Baking Powder & Soda: These leaveners provide the lift, making the scones light rather than dense.
• Cold Vegan Butter: This is the most critical ingredient for texture. Using it straight from the fridge and cutting it into the flour creates small pockets of fat. As the scones bake, these pockets melt, releasing steam and creating flaky, tender layers. This technique is a cornerstone of pastry making, as explained by experts at King Arthur Baking.
• Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling. It adds natural sweetness, moisture, and, of course, that signature flavor. Pumpkin is also a nutrient-dense ingredient, providing fiber and Vitamin A, according to data from the USDA.
• Unsweetened Applesauce: This is another key to moisture and acts as a natural binder in place of eggs.
• Plant-Based Milk: Just a splash is needed to bring the dough together. Almond, soy, or oat milk all work beautifully.
• Powdered Sugar: The base for our two simple, delicious glazes.

A Step-by-Step Guide to Baking Your Scones

Making these scones is surprisingly simple. Follow these steps for perfect results every time.

1. Combine the Dry Ingredients: In a large mixing bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt.
2. Cut in the Cold Butter: Add your cold, cubed vegan butter to the flour mixture. Using a pastry cutter or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Avoid over-mixing; those butter pockets are essential for a flaky texture.
3. Add the Wet Ingredients: In a separate small bowl, mix the pumpkin puree, applesauce, plant-based milk, and vanilla. Pour this wet mixture into the dry ingredients.
4. Form the Dough: Use a spatula or wooden spoon to mix until a soft, slightly sticky dough forms. Be careful not to overwork the dough.
5. Shape and Cut: Turn the dough out onto a lightly floured surface. Gently knead it just 2-3 times until it comes together. Pat the dough into a circle about 1-inch thick. Using a pizza cutter or a sharp knife, slice the circle into 8 equal wedges, like a pizza.
6. Bake to Perfection: Place the wedges on a parchment-lined baking sheet, leaving a little space between them. Bake at 400°F (200°C) for 14-16 minutes, or until they are lightly golden and a toothpick inserted into the center comes out clean. Let them cool completely before glazing.

Pro Tips for Bakery-Quality Results

Ready to take your scones from great to absolutely irresistible? These professional tips will ensure bakery-quality results.

• Keep Everything Cold: Your vegan butter must be cold, straight from the fridge. Cold ingredients prevent the butter from melting prematurely, which is the key to creating those coveted flaky layers. Some professional bakers even chill their bowl and flour beforehand.
• Don’t Overwork the Dough: This is the golden rule of scone making. The more you handle the dough, the more gluten you develop, leading to tough, dense scones instead of light, tender ones. Mix and knead just until the dough comes together.
• Flour Your Hands and Tools: The dough will be slightly sticky. Lightly flouring your hands, your work surface, and your knife or pizza cutter will make shaping and cutting much cleaner and easier.
• Let Them Cool Completely: Glazing warm scones is a recipe for a runny, melted mess. Be patient and wait until the scones have cooled to room temperature before adding the glazes. This allows the glazes to set properly with that classic opaque finish.
• Customize Your Spice Level: If you’re a huge fan of fall spices, don’t be afraid to add an extra 1/4 or 1/2 teaspoon of pumpkin pie spice to the dough or the spiced glaze for an extra kick.

Frequently Asked Questions (FAQ)

Even with a simple recipe, questions can pop up. Here are answers to some common scone-baking queries.

Why did my scones turn out dry and hard?

This is almost always due to one of two things: overworking the dough or adding too much flour. Over-mixing develops gluten, making the scones tough. Handle the dough as little as possible. Also, be sure to measure your flour correctly—spoon it into the measuring cup and level it off rather than scooping directly from the bag, which can compact it.

Can I make these gluten-free?

Yes, you can substitute the all-purpose flour with a high-quality, 1-to-1 gluten-free baking flour blend that contains xanthan gum. The texture will be slightly different—a bit more delicate—but still delicious.

How should I store leftover scones?

Store the scones in an airtight container at room temperature for up to 3 days. Because they are so moist, they keep very well. You can refrigerate them to extend their freshness for up to 5 days.

Can I freeze the scones?

Absolutely! You can freeze them either baked or unbaked. To freeze unbaked scones, shape and cut them, then place them on a baking sheet in the freezer until firm. Transfer them to a freezer bag. You can bake them straight from frozen, adding a few extra minutes to the baking time. To freeze baked scones, let them cool completely (and leave them un-glazed), then wrap them tightly and freeze. Glaze them after thawing.

Conclusion

There you have it—a foolproof recipe for creating the most delicious vegan pumpkin scones right in your own kitchen. They’re the perfect way to welcome the crisp days of autumn, fill your home with the scent of warm spices, and treat yourself to a bakery-quality pastry without the dairy. For more seasonal inspiration, explore our full collection of cozy vegan fall recipes.

Whether you’re enjoying them with your morning coffee or as an afternoon snack, these scones are sure to become a fall tradition. Happy baking!