Vegan Pumpkin Scones with Vanilla Glaze and Toasted Pecans

These vegan, dairy-free pumpkin scones with vanilla glaze and toasted pecans are seriously to die for. This recipe has the perfect combination of fall flavors with the pumpkin, vanilla, and pecans, and it can make a great treat for a brunch or breakfast, or even an after-dinner dessert with tea or coffee.

Why you’ll love these pumpkin scones:

• Quick Prep: Prep these bad boys up in only 15-minutes!
• Easy: Scones always sound so complicated to make but I can promise you this recipe is easy
• Comforting: The fall flavors in this recipe truly make these pumpkin scones so comforting

Ingredients: 

Pumpkin Pie Spice: What makes pumpkin pies so wonderful is the combination of spices like cinnamon, ginger, and cloves. The aromas will fill up your whole house and they make the most amazing flavor combination.

Pumpkin: Pumpkin is so good for you. It has an impressive list of nutritious benefits and is especially rich in vitamin A, antioxidants, and can even help boost your immunity. It is also so versatile and can be added to baking or cooking!

Vanilla: Make sure you use quality vanilla. To know you have the good stuff, look for “vanilla extract”. The extract is the important word here as if it says “flavor” it’s not the real deal and won’t taste as good.

How to make pumpkin scones: 

1. Preheat oven to 400F and line one baking tray with parchment paper.
2. In a small mixing bowl, combine the pumpkin purée, milk, lemon juice, and vanilla extract. Set aside.
3. In a large mixing bowl, combine flour, brown sugar, baking powder, salt, and spices. Whisk ingredients together.
4. Cut the cold earth balance into small cubes and add to the large mixing bowl. Using a pastry cutter or hand mixer, incorporate the earth balance, breaking it into smaller pieces until it resembles coarse sand.
5. To the same bowl, add the pumpkin and; milk mixture. Fold in by hand or with a wooden spoon until just combined. The dough should not be too wet but stick together easily. Add more milk if needed. Be sure not to over-mix.
6. Remove the dough from the bowl onto a gently floured surface.
7. Form into an 8 in a circle. The dough should be about 1 1/2in thick. Using a sharp knife, cut the circle into 8 wedges. Place the wedges onto the baking sheet evenly spaced apart. They will expand as they bake.
8. Bake scones for 23-25 minutes. Remove from oven and let them rest until cooled.
9. For the glaze, combine powdered sugar, vanilla, and milk. Whisk until combined. The consistency should resemble a syrup. Add more powdered sugar or milk accordingly.
10. For the topping, bring a pan to medium heat, and add the pecans. Stir frequently to prevent burning. As pecans become fragrant & golden, transfer to a small bowl to cool to prevent further toasting. Once cooled, chop into small pieces.
11. Use a large spoon to drizzle the glaze onto the scones and top with the toasted pecans.

Expert Tips & FAQ: 

Glaze: Get creative with the glaze and add in maple syrup or cinnamon as it will complement the flavors nicely!

Storage: You can store these scones at room temperature in an airtight container for 2 days or in a freezer for 1 month

What are scones? A scone is a baked good made with wheat or oatmeal and baking powder as the leavening agent and baked on a baking sheet. It is usually sweet and occasionally glazed.

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Do I have to use pecans? Nope! Use walnuts or omit the nuts completely. Choose what you have on hand!

Other pumpkin recipes you’ll love:

• Vegan Pumpkin Bread
• Pumpkin Hummus with Roasted Garlic
• Pumpkin & Sage Easy Béchamel 

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Pumpkin Scones

5 from 3 votes

Full of fall spices that'll warm your soul and make your house smell amazing. These pumpkin scones are so flavorful and perfect for fall.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Vegan Breakfast, Vegan Desserts

Cuisine Baked Goods

Servings 8

Calories 310 kcal

Ingredients

  

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• 2 cups all-purpose flour
• 1/2 cup brown sugar
• 3 tsp baking powder
• 1/2 tsp salt
• 3 tsp cinnamon
• 1 tsp ginger
• 1/4 tsp cloves
• 1 tsp pumpkin pie spice
• 1/2 cup earth balance buttery sticks
• 1/3 cup pumpkin puree
• 8 tbsp. plant-based milk
• 1 tsp lemon juice
• 1 1/2 tsp vanilla extract
• 1/2 cup pecans

Vanilla Glaze:

• 1/2 cup + 2 tbsp powdered sugar
• 2 tbsp plant-based milk
• 1/2 tsp vanilla

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Instructions

 

• Preheat oven to 400F and line one baking tray with parchment paper.
• In a small mixing bowl, combine the pumpkin purée, milk, lemon juice, and vanilla extract. Set aside.
• In a large mixing bowl, combine flour, brown sugar, baking powder, salt, and spices. Whisk ingredients together.
• Cut the cold earth balance into small cubes and add to the large mixing bowl. Using a pastry cutter or hand mixer, incorporate the earth balance, breaking it into smaller pieces until it resembles coarse sand.
• To the same bowl, add the pumpkin and; milk mixture. Fold in by hand or with a wooden spoon until just combined. The dough should not be too wet but stick together easily. Add more milk if needed. Be sure not to over-mix.
• Remove the dough from the bowl onto a gently floured surface.
• Form into an 8 in a circle. The dough should be about 1 1/2in thick. Using a sharp knife, cut the circle into 8 wedges. Place the wedges onto the baking sheet evenly spaced apart. They will expand as they bake.
• Bake scones for 23-25 minutes. Remove from oven and let them rest until cooled.
• For the glaze, combine powdered sugar, vanilla, and milk. Whisk until combined. The consistency should resemble a syrup. Add more powdered sugar or milk accordingly.
• For the topping, bring a pan to medium heat, and add the pecans. Stir frequently to prevent burning. As pecans become fragrant & golden, transfer to a small bowl to cool to prevent further toasting. Once cooled, chop into small pieces.
• Use a large spoon to drizzle the glaze onto the scones and top with the toasted pecans.
• Enjoy!

Notes

Flavour glaze with a touch of maple syrup or cinnamon if desired. It will complement the flavours nicely!

Store scones at room temperature in an airtight container for 2 days.

OR in the freezer for 1 month (baked scones not raw batter).

Nutrition

Serving: 8 | Calories: 310kcal | Carbohydrates: 41.2g | Protein: 4.2g | Fat: 14.5g | Saturated Fat: 2.8g | Polyunsaturated Fat: 4.1g | Trans Fat: 0.1g | Sodium: 256.3mg | Fiber: 2.5g | Sugar: 14.2g

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