Description
Enjoy these delicious Starbucks copycat vegan pumpkin scones that are perfectly spiced, tender, and topped with two irresistible glazes. Made with pumpkin puree, vegan butter, and warm pumpkin pie spices, these scones offer a comforting fall treat that is easy to prepare at home.
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 large baking sheet or line it with parchment paper to prepare for baking the scones.
- Mix Dry Ingredients: In a large bowl, combine the flour, brown sugar, pumpkin pie spice mix, baking powder, baking soda, and salt. Add the cold vegan butter, and use a pastry cutter or your hands to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add Wet Ingredients: Add the pumpkin puree, almond milk, unsweetened applesauce, and vanilla extract to the dry mixture. Mix thoroughly with a large wooden spoon until a soft dough forms.
- Shape the Dough: On a lightly floured surface, knead the dough a few times until it comes together. Flatten the dough with your hands into a circle about 1 inch thick. Use a pizza cutter or large knife to cut the dough into 8 equal triangular pieces.
- Bake the Scones: Place the scones on the prepared baking sheet and bake in the preheated oven for 16 minutes or until they are lightly golden brown on top.
- Prepare the White Glaze: In a small bowl, whisk together the powdered sugar and 1 to 2 tablespoons of almond milk until smooth. Adjust the consistency by adding more milk if too thick or more powdered sugar if too thin.
- Prepare the Spiced Glaze: In a separate small bowl, mix together the powdered sugar, pumpkin pie spice mix, and 1 to 2 tablespoons of almond milk until combined and smooth.
- Glaze the Scones: Let the baked scones cool for at least 15 minutes. Spoon the white glaze over each scone and then drizzle with the spiced glaze. Allow the glazes to set before serving.
Notes
- You can substitute vegan butter with hard coconut oil cut into the dry ingredients similarly for a different flavor.
- If pumpkin pie spice mix is unavailable, make your own by combining 1 teaspoon cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground ginger, and 1/2 teaspoon ground nutmeg.
- The scones stay moist at room temperature for at least 3 days and freeze well in a freezer bag or container for longer storage.
Nutrition
- Serving Size: 1 scone
- Calories: 210 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
