Vegan Pumpkin Scones Recipe

Save your wallet and go vegan! Enjoy the holiday pumpkin scones made popular by Starbucks.
Save your wallet AND go vegan! Enjoy the holiday pumpkin scones made popular by Starbucks… with a twist.

It’s holiday season! Time to bust out the pumpkin and cinnamon spices for those fall flavors we love so much. With this delightfully sinful vegan treat, you no longer need to whine in the Starbucks line that their pricey morsels aren’t vegan. If you have organic cane sugar, almond or rice flour, or coconut oil, those can be substituted to make this fall delicacy a little less sinful.

Or you can just say, “Screw it. It’s fall. I do what I want.”


For pastry: PART A: 2 cup all-purpose flour, 1/3 c brown sugar packed, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, 3/4 tsp ground cloves, 1/2 tsp ground ginger, 1/2 tsp ground nutmeg, 1/4 tsp salt, 1/3 cup olive oil, PART B: 1/2 cup pumpkin puree (or boiled pumpkin), 3 Tbsp almond milk, 1/3 c applesauce, 2 tsp vanilla extract

For white glaze: 1 cup confectioner’s sugar, 2 Tbsp almond milk

For spicy brown glaze: 1 cup confectioner’s sugar, 1/4 tsp cinnamon, 1/4 tsp ground cloves, 1/4 tsp ground ginger, pinch nutmeg, 2 Tbsp almond milk

Makes: approx. 12 scones or 24 mini scones

You will need 2 baking sheets for your cut triangles, whether big or small.
You will need 2 baking sheets for your cut triangles, whether big or small.


1. Preheat oven to 400 F.

2. Combine ingredients for pastry PART A in a bowl and mix evenly with hands. These are the “dry” ingredients; they should be slightly crumbly.

3. Combine all ingredients for pastry PART B in another bowl and stir evenly with spoon. These are the “liquid” ingredients. Pour over PART A and stir evenly.

4. Sprinkle flour on a clean surface and knead the dough a few times. The stickier the dough, the more flour you will need. Roll out with a rolling pin and trim into a rectangle. Set aside the scraps.

5. Cut the rectangle in half lengthwise. Cut these triangles in half and then in half once again until you have 8 triangles. For mini scones, cut all triangles in half once more.

6. Shape the remaining dough into a rectangle and cut into appropriately sized triangles.

7. Line 2 baking sheets with wax paper and arrange the triangles with space in between them.

8. Bake for 10-12 minutes. Stick a fork in the middle to make sure the insides are not gooey before removing.

9. Allow to cool on a cutting board for 10 minutes.

10. Combine the white glaze ingredients in a bowl and stir evenly.

11. Combine the spiced brown glaze ingredients in another bowl and stir evenly.

12. Coat the tops of the scones with the white glaze. It might be runny at first but will solidify eventually.

13. Drizzle the spiced brown glaze over the tops of the scones. Make a pattern if you want!

14. Allow the glaze to harden.

15. Serve, eat, enjoy! Store in airtight containers in cupboard.

This recipe was modified from


6 thoughts on “Vegan Pumpkin Scones Recipe”

  1. Yummm!!! These sound delicious unfortunately I’m terrible at baking… at least there are a couple of places in Seattle that have pretty good vegan scones 🙂 I’m temporarily moving to Barcelona soon, but there is this vegan bakery in Sevilla that I’m going to try to make it too while I’m over there!

    1. it’s been a process of trial and error with me in the kitchen over the years. you’re in seattle? i’m heading there for the first time for the holidays! i’m excited to visit pike market. and you will LOVE spain. exciting adventures await you! i look forward to reading about them on your blog.

      1. Ah you’ll have fun! Although summer is definitely a better time to go- the weather then is so nice and there are so many fairs and festivals. Winter is a little… grey and rainy. But there are still some great things to see! The Underground tour is seriously cool, so if you get a chance you should go on it!

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