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Easy Vegan Pumpkin Scones

Pumpkin Scones on a Cooking Rack

4 from 1 reviews

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Ingredients

  • 1 1/2 cups (unbleached) all-purpose flour
  • 1/2 cup whole white wheat flour
  • 3 tablespoons natural cane sugar
  • 1 tablespoon aluminum-free baking powder
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon sea salt
  • 1/3 cup coconut oil
  • 1/2 cup pumpkin puree (Libby’s 100% Pure Pumpkin)
  • 1/2 cup coconut milk (Thai Kitchen)
  • raw sugar for sprinkling (optional)

Instructions

  • Preheat oven to 400 F 
  • In a bowl, sift together the flours, sugar, baking powder, ginger, cinnamon, allspice, and salt.  
  • Cut in the coconut oil with a pastry cutter or with a fork until the mixture resembles sand.
  • Add in the pumpkin puree and coconut milk and stir until just combined. The dough will be wet.
  • Place the dough on a lightly floured work surface and form into a round disk about an inch thick and cut into eight pieces like a pie.
  • Transfer each scone to a lined baking sheet tray, brush with coconut milk, and sprinkle with a tiny bit of raw sugar.  
  • Bake for 18-22 minutes or until slightly golden on the edges.  

Glaze:  

  • 1/2 cup Powdered Sugar
  • a few drops of water (lemon juice or maple syrup)
 
For a special touch, finish the scones with a glaze. I mix a little powdered sugar with a few drops of water and drizzle it over the top. You can also try to replace the water with a little lemon juice or maple syrup for a different finish. It does not take much liquid to make it the right consistency for a drizzle.  

 

Notes

Tip #1: One of the secrets to making flaky scones is to use heavy plant-based cream. I use the full-fat coconut milk in a can (Thai Kitchen), but I have also made it with creamers like Califia, which worked equally well. It is a bit simpler with the canned coconut milk as it lasts on the shelf for months and is always available when I need it.  
 
Tip #2: The other secret to flaky perfect scones is cutting-in the coconut oil, just like you would in a pie crust. Keep the coconut oil in the fridge for a few hours before baking, so it’s nice and cold and not in liquid form. As the coconut oil melts, it creates little air pockets that give you that flakey texture you are looking for in a well-made scone.  
 
Tip #3:
Do not add the coconut milk until you are ready to bake the scones. But when you are ready, add the coconut milk and pumpkin puree to the flour mixture and stir gently to combine. Be sure not to overmix; this is a crucial step. It’s ok to have some lumps.  
 
Tip #4:
Freeze leftover scones. Reheat frozen scones in the oven at 400F for 5-7 minutes when ready to eat.  
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