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pumpkin scones on a platter

Vegan Pumpkin Scones

  • Author: Adriana
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 scones 1x
  • Category: Vegan Pumpkin Scones
  • Method: Oven
  • Cuisine: Fall
  • Diet: Vegan


Say hello to pumpkin spice season with homemade Vegan Pumpkin Scones! These pumpkin scones taste so close to the favorites you get at your local coffee shop!


  • 2 cups flour
  • 1 teaspoon salt
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 2 teaspoons baking powder
  • 3 teaspoons pumpkin pie spice
  • 1/2 cup pumpkin puree
  • 1/2 cup very cold vegan butter
  • 2 teaspoons vanilla extract


  1. Add all dry ingredients to a food processor and pulse to combine. Alternatively, you can add to a mixing bowl and combine.
  2. Cut very cold vegan butter into small 1/2″ cubes and pulse in the food processor until the texture is a sandy meal. If using a mixing bowl, use a fork or pastry cutter to shred the butter into the dry ingredients.
  3. Add pumpkin puree and combine until mixture comes together as a dough.
  4. Roll out the scone dough on a floured surface or between two pieces of parchment paper. Roll the scone dough into a 9″ disc.
  5. Cut the disc into 8 equal shaped triangles and place them on a cookie sheet in the fridge.
  6. Preheat the oven to 400 degrees with the rack in the center position. Bake the scones for 13-16 minutes until golden brown and a toothpick inserted comes out clean.
  7. If icing, wait until scones COMPLETLY cool, then make the icing.
    1. For standard vanilla icing: 1 cup powdered sugar, 1/2 teaspoon vanilla extract, and 2-4 teaspoons of milk or water. Stir to combine. Add more liquid in 1 teaspoon intervals to thin the icing as needed.
    2. For pumpkin spice icing: 1 cup powdered sugar, 1 teaspoon pumpkin spice, and 2-4 teaspoons milk or water. Stire to combine. You could add 2-3 teaspoons of pumpkin puree for more color! Add more liquid in 1 teaspoon intervals to thin the icing as needed.


Ensure the vegan butter is very cold for a crumbly scone texture! You can measure the amount needed and pop in the freezer for 30 minutes prior to assembling the scones dough.


  • Calories: 233
  • Sugar: 15g
  • Sodium: 407mg
  • Fat: 6g
  • Saturated Fat: 1.1g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 41g
  • Fiber: 1.4g
  • Protein: 3.6g
  • Cholesterol: 0mg

Keywords: Vegan Pumpkin Scones