I feel like over the last few years ‘Pumpkin Spice’, as a flavour, has gotten somewhat of a bad rep! Maybe it’s been overdone… maybe it’s on too many coffee shop menus… maybe it’s been infused into too many different types of foods… I don’t know!
I do know that to me, October is the month for allllll of the #pumpkinspice baked goods! That’s one food category from which you just can’t take the pumpkin away!
Pumpkin scones, pumpkin loaves, pumpkin soups… and I’m just saying the pumpkin timbits at Tim Hortons may or may not be one of the most delicious treats I’ve tried this month. 🙂
The key to baking with pumpkin is keeping the flavour subtle. I don’t like to overdo the pumpkin spice.
A little nutmeg, some cinnamon, cloves… these all pair really nicely with pumpkin to give you that fall/harvest flavour.
I baked these vegan pumpkin scones recipe for a fall bake-off I’m hosting with friends! Each week a two people go head to head and bake-off, bringing in a different baked good to the group of friends to judge.
A detailed scorecard may or may not be involved… but that’s a conversation for another time.
Today, we’re talking about these super soft, chewy and flavourful vegan pumpkin scones (that are surprisingly easy to make)!
I used to enjoy having a scone (or two) with a cup of coffee, but since I’ve been cutting back a lot on coffee, the heavenly cream by Sloane Tea has been a favourite of mine mixed with Califia Farms almond beverage. Ah! I’m drooling just thinking about it!
To get started with making these vegan scones for yourself, you’ll need the following ingredients listed in the recipe below. You’ll also need a baking sheet, some parchment paper, and additional flour to douse on your countertop when flattening / kneading the dough.
Pumpkin Scones Recipe (V, Veg)
Vegan Pumpkin Scones
This fall recipe is perfect for the months of September and October when pumpkin spice slowly starts to creep its way back into our lives. These pumpkin scones are vegan, and are actually easy to make!
- 2 cups all-purpose flour
- 1/3 cup organic brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp each: cinnamon, nutmeg, ground cloves,
- 1 pinch of salt
- 1/2 cup vegan butter (Earth Balance or Vegan Becel)
- 1/2 cup organic pumpkin puree
- 4 tbsp almond milk
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and settled for 2 minutes before adding to ingredients mixture)
- 1 tbsp vanilla extract
Preheat oven to 400 degrees F
Line a baking sheet with parchment and set aside.
In a large mixing bowl, combine your dry ingredients: flour, brown sugar, baking powder, baking soda, spices (cinnamon, cloves, nutmeg), and salt. Once combined and lightly mixed, add your butter (cold from the fridge) and use your hands to thoroughly mix it into the dry ingredients.
In a medium mixing bowl, whisk together your wet ingredients: pumpkin puree, almond milk, flax egg, and vanilla extract. Using a spatula, pour your wet ingredients into your dry, and mix until all ingredients are well combined and your dough starts to form.
Lightly flour your counter-top or working surface, and gently knead the dough, nothing too extensive. Using your hands, flatten the dough until it forms an oval shape, approx. 1 inch in height. Using a large knife, begin to cut your dough into your desired scone sizes, slicing across the oval's diameters.
Transfer your cut scones onto your baking sheet and bake for approx. 10 minutes, until the edges of the scones start to lightly brown. Use a wooden tester stick to ensure it comes out clean.
The glaze is a simple, classic recipe, which combines 1 cup of powdered icing sugar, with 1-2 tbsp of almond milk. Mix thoroughly with a large spoon, and store in fridge.
Make sure to let your scones fully cool before adding icing/glaze. Once glazed, transfer scones to your fridge right away to ensure the icing doesn't melt or drip off the sides.
Nick Joly | Inspired by Nick