Thursday, May 9, 2013

Vegan Pumpkin Scones

A week or so ago I asked Troubadour what treat he'd like for breakfast on the weekend.  He replied "pumpkin scones."  Luckily I had one can of pumpkin puree leftover from the fall.

My most favorite pumpkin scones had always been from Starbucks.  Once going vegan I had to find a recipe to make them at home.  The molasses cookies at Starbucks are vegan, but I don't believe anything else in the treat department is.

I found a copycat Starbucks Pumpkin Scone recipe on and tweaked it to make it vegan. I think it tastes better than Starbucks pumpkins scones.  Not only are they lighter in texture and in flavor, but they are cruelty free too.



2 Cups all-purpose Flour
7 Tbsp Raw Sugar
1 Tbsp Baking Powder
1/2 tsp Salt
1 tsp ground Cinnamon
1/2 tsp ground Nutmeg
1/4 tsp ground Cloves
1/4 tsp ground Ginger
6 Tbsp cold vegan Margarine (I used Earth Balance) or chilled Coconut Oil
1/2 Cup canned Pumpkin puree
4 Tbsp unsweetened non-dairy Milk (I used soy)
1-1/2 tsp Ener-G Egg Replacer + 2 Tbsp cold water to mix it with OR 1 *Flax Egg
     *  powdered sugar for dusting


1.  Preheat oven to 425˚F (218˚C).  Lightly spray a cookie sheet with non-stick spray.

2.  In large bowl combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.  Stir to combine.  I like to use a large whisk to combine them just to fluff up the flour a bit.

3.  Cut in margarine with a pastry blender or two knives until the margarine is small and the mixture is crumbly.  Make a well in the center for the wet ingredients and set aside.

4.  Mix the Ener-G powder with water, whisk together and set aside. *If using Flax Egg mix 1 Tbsp ground flax seeds with 3 Tbsp warm water and set aside.

5.  In small bowl whisk together the pumpkin puree, non-dairy milk and Ener-G mixture or flax egg.  

6.  Pour pumpkin mixture into dry ingredients and stir with a fork or spoon until mostly combined.  This may look a little dry but it will work.  If you are worried add another tablespoon of non-dairy milk.  Just dump the mixture out onto the floured counter and knead a few times to combine then shape/pat into a 1" thick round disk.

(It may look dry but turn it onto the counter and knead it)

(Until it combines, then shape it - you can see it will look layered)

(And pat it into a flattened disk 1" thick)
7.  Cut the dough into 6 pie-shaped wedges.  Place on cookie sheet and bake at 425˚ for 14-16 minutes until risen and golden brown.

(Cut into wedges)

(ready for the oven)
8.  Cool on wire rack and dust with powdered sugar while warm.

** You can wait until they cool and drizzle them with glaze, but I think they taste best when warm so I prefer to dust with powdered sugar.

*** These are best eaten the first day but work well the next.  A bit of moisture will come out if covered overnight and the powdered sugar may become sticky as a result.  Best to cover loosely.

- Bon Appetit

"A scone is so easy to take with you.  We can easily put it in a pastry bag and they can eat it on the way to work.  It's not going to crumble all over.  There is no paper wrapping like a muffin, and it's also not as messy as a sticky bun." - Jamie Golladay


  1. Nom, nom, nom! Those look rather tasty!

    1. They are pretty good, which is why I don't make them too often - we eat them all.

      Plant based doesn't necessarily mean healthy. Better than the alternative though.

  2. OK, I'm not a vegan by any means, but I still love vegan food, and I just discovered this blog, and I love pumpkin desserts, and these scones look awesome!

    1. Thanks Steve. You don't have to be vegan to enjoy good plant based food. And most of these recipes and be converted to add dairy back into them too if one so desires.

      Thanks for stopping by the food blog.