Description
This Starbucks Copycat Vegan Pumpkin Scones recipe offers a deliciously spiced, moist pumpkin treat perfect for fall. Made with simple pantry ingredients and topped with a luscious dual glaze, these scones combine tender crumb and rich flavors without any dairy or eggs.
Ingredients
Scale
Scone Ingredients
- 2 cups all purpose flour
- 1/3 cup brown sugar, packed
- 2 teaspoons pumpkin pie spice mix
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegan butter, cold and cut into small cubes or pieces
- 1/2 cup pumpkin puree
- 2 tablespoons almond milk or other milk
- 1/4 cup unsweetened applesauce
- 1 tablespoon pure vanilla extract
White Glaze
- 1 cup powdered sugar
- 1-2 tablespoons almond milk
Spiced Glaze
- 1 cup powdered sugar
- 1/2 teaspoon pumpkin pie spice mix
- 1-2 tablespoons almond milk
Instructions
- Preheat Oven: Preheat the oven to 400 degrees F and lightly grease a baking sheet or line it with parchment paper for non-stick baking.
- Mix Dry Ingredients: In a large bowl, combine flour, brown sugar, pumpkin pie spice mix, baking powder, baking soda, and salt. Stir until well mixed.
- Cut in Vegan Butter: Add cold vegan butter cubes to the dry mixture. Use a pastry cutter or your hands to work the butter into the flour mixture until it resembles coarse crumbs.
- Add Wet Ingredients: Pour in pumpkin puree, almond milk, applesauce, and vanilla extract. Stir with a large wooden spoon until a soft dough forms.
- Shape Dough: Lightly flour a surface and knead the dough a few times to bring it together. Flatten into a circle about 1 inch thick using floured hands if sticky.
- Cut Dough: Using a knife or pizza cutter, cut the dough circle into 8 equal triangular pieces like a pizza.
- Bake Scones: Place the scones on the prepared baking sheet and bake for 16 minutes or until lightly golden brown on top.
- Prepare White Glaze: In a small bowl, whisk together powdered sugar and almond milk until smooth. Adjust with more milk or sugar to reach desired consistency.
- Prepare Spiced Glaze: In another bowl, mix powdered sugar, pumpkin pie spice, and almond milk until well combined.
- Cool and Glaze: Allow scones to cool at least 15 minutes. Spoon white glaze on each scone and drizzle spiced glaze on top. Let glazes set before serving.
Notes
- Coconut oil can be substituted for vegan butter if it is hard and cut into the dry ingredients similarly.
- If pumpkin pie spice mix is unavailable, combine 1 teaspoon cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground ginger, and 1/2 teaspoon ground nutmeg to substitute.
- Scones stay moist at room temperature for up to 3 days and can be frozen in a sealed container or bag for longer storage.
Nutrition
- Serving Size: 1 scone
- Calories: 230 kcal
- Sugar: 14 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
