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Vegan Pumpkin Scones

The best Vegan Pumpkin Scones recipe is an absolute must during the Fall season and so easy too! Made with coconut oil (or vegan butter!) and whole grain flour for a healthier breakfast treat. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8 scones
Calories: 320 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 3/4 cup canned pumpkin pure pumpkin puree
  • 1/3 cup canned coconut milk lite or full-fat both work
  • 1 teaspoon almond or vanilla extract
  • 2 cups + 2 tablespoons whole wheat white flour
  • 1/4 cup coconut sugar or dry sweetener of choice
  • 2 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoon pumpkin pie spice
  • 5 tablespoons coconut oil frozen (see notes)
glaze
  • 2/3 cup powdered sugar
  • 1/4 tsp ground cinnamon optional
  • 1 TBSP coconut milk or milk of choice

Instructions

    Cup of Yum
  1. Preheat oven to 400ºF and line a large baking sheet with parchment paper.
  2. In a medium bowl, add canned pumpkin, coconut milk and extract. Stir until combined, set aside.
  3. In a large bowl or bowl of food processor add flour, sugar, baking powder, salt, & spices. Stir or pulse until combined.
  4. Pulse in frozen coconut oil (or frozen butter) until small chunks remain. 
  5. With food processor motor running, add in pumpkin milk mixture until just combined. Then remove S-blade and continue stirring with spatula. The dough should be thick and slightly sticky.
  6. Sprinkle flour on flat surface and using floured hands shape dough into large circle, about 8″ in diameter, on prepared baking sheet. Using a large sharp knife cut 8 triangle slices into dough. Gently pull apart and place 2″ apart on baking sheet. Bake for 17-20 minutes, until edges are lightly golden. Alternatively if you're having a hard time pulling the dough apart, use a large, sharp knife to make 8 triangle slices into dough, bake whole for 15 minutes, then remove from oven and re-cut slices, pull apart and bake for another 5 minutes.
  7. Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
  8. While scones are cooling, make your glaze: combine powdered sugar, extract and milk in medium bowl. Stir together until ingredients are thoroughly mixed and no clumps of powdered sugar present. If you want a thinner glaze, add another 1/2 tablespoon of liquid. If you want thicker, add a few more tablespoons of powdered sugar. Glaze scones in zigzag pattern and allow to set. Enjoy!

Notes

  • COCONUT OIL – To freeze coconut oil, scoop and measure out softened coconut oil by the tablespoon, into a parchment paper lined bowl or plate. Freeze for about 1 hour.
  • MILK – Canned coconut milk yields the best texture, however any milk will ultimately work.
  • FLOUR – May sub half whole wheat flour and half unbleached all-purpose, or use whole wheat pastry flour. You should also be fine to sub with a 1:1 gluten-free baking flour like Bob’s Red Mill.
  • BUTTER VS. COCONUT OIL - Sub with butter if not vegan, or dairy-free butter also works.
  • STORING – Scones are best enjoyed same day, but will stay fresh in airtight container up to 3 days. You can also double wrap un-glazed scones with plastic wrap and store in freezer up to 1 month. Thaw at room temperature or in microwave for 30 seconds-1 minute.

Nutrition Information

Serving 1scone Calories 320kcal (16%) Carbohydrates 46g (15%) Protein 4g (8%) Fat 14g (22%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Sodium 235mg (10%) Fiber 2g (8%) Sugar 18g (36%)

Nutrition Facts

Serving: 8scones

Amount Per Serving

Calories 320

% Daily Value*

Serving 1scone
Calories 320kcal 16%
Carbohydrates 46g 15%
Protein 4g 8%
Fat 14g 22%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g 6%
Sodium 235mg 10%
Fiber 2g 8%
Sugar 18g 36%

* Percent Daily Values are based on a 2,000 calorie diet.