(This Pumpkin Spice Glazed Scones is a dairy free version inspired by a post on Damn Delicious, so click here for the original recipe.)
Step by Step Instructions:
Oh my these Pumpkin Spice Glazed Scones come together so fast, so here’s what you’ll need: Salt, Baking Soda, Baking Powder, Ground Cloves, Ground Nutmet, Ground Cinnamon, Ground Ginger, Pumpkin Pureée, Coconut Sugar, Almond milk, 2 cups of AP Flour, Vanilla Bean Paste, 1 Egg, and 1/2 cup of cubed Vegan Butter (like Earth Balance) that’s been frozen. (Not pictured is powdered sugar, because I forgot about it.)
In a large bowl add 2 cups of flour, 1/3 cup of coconut sugar, 1 teaspoon of cinnamon, 1 teaspoon of baking powder, 3/4 teaspoon of cloves, 1/2 teaspoon of ginger, 1/2 teaspoon of nutmeg, 1/2 teaspoon of baking soda, and then 1/4 teaspoon of salt.
Then whisk together the dry ingredients.
Now add the frozen butter, because the butter is best if it’s been in the freezer for at least 30 minutes.
Using your hands, work the butter into the flour so that you then end up with tiny crumbles of the butter. This part is so important and takes a few minutes, because it helps the scones be really tender and flaky.
Now add the wet ingredients in a bowl, so that includes 1/2 cup of pumpkin, 1 egg, 3 tablespoons of almond milk, and 2 teaspoons of vanilla.
Whisk them together, so the ingredients are totally combined.
Now add the wet ingredients to the dry ingredients.
Give the mixture a stir, so it begins to form a soft ball.
Lightly flour your work surface, and then pour out the dough.
Flour your hands and keep plenty of flour on hand as the dough is very wet, and then knead about 5-10 times so the dough comes together. Then shape the dough in a one-inch thick disc.
Now let’s make those Pumpkin Spice Glazed Scones look like scones by cutting it into 8 pieces. Use a sharp knife or bench scraper with plenty of flour on hand to cut the scones, because they’ll be sticky and soft.
Line a baking sheet with a Silpat and then carefully transfer each scone to the baking sheet ensuring they don’t touch. Then bake for 10-12 minutes or until a toothpick is inserted and comes out clean.
Once the Pumpkin Spice Glazed Scones are baked, then transfer them to a wire rack to let them cool.
If you choose to glaze the Pumpkin Spice Glazed Scones (as the name suggests), then you can make one or both of these glazes. They’re so easy that I made both, so in a bowl combine a cup of powdered sugar with 2 tablespoons of almond milk. Then whisk it really well.
For the spiced glaze, whisk together 1 cup of powdered sugar, 2 tablespoons of almond milk, a pinch of nutmeg, and then 1/4 teaspoon each of cinnamon, cloves, and ginger.
Let the scones cool for at least 10 minutes, and then you can glaze. I think my glaze was a little thin, but it still turned out really well. First spoon the plain glaze over the scone and then drizzle the spiced glaze over the top. Let the glaze set up completely, and then your Pumpkin Spice Glazed Scones are complete! Serve them up for breakfast or a sweet treat and then enjoy!
Pumpkin Spice Glazed Scones
Yield 8 scones
All the flavors you love of pumpkin and Fall are rolled up into this delicious scone recipe. Plus it's dairy free yet you'd literally never know - it's fabulous!
- 2 cups All-Purpose Flour
- 1/3 cup Coconut Sugar, packed
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Ground Cloves
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Ground Nutmeg
- 1/4 teaspoon Salt
- 1/2 cup (1 stick) Vegan Butter (like Earth Balance), cut into cubes & frozen
- 1/2 cup Pumpkin Purée
- 3 tablespoons Almond Milk
- 1 large Egg
- 2 teaspoons Vanilla Bean Paste
- 1 cup Powdered Sugar
- 2 tablespoons Almond Milk
Spiced Glaze Ingredients:
- 1 cup Powdered Sugar
- 1/4 teaspoon Ground Cinnamon
- Pinch of Ground Nutmeg
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Ground Ginger
- 2 tablespoons Almond Milk
Preheat your oven to 400 degrees, and then remove the frozen butter from the freezer.
Combine the flour, baking powder, cinnamon, cloves, ginger, nutmeg, baking soda, and salt in a large bowl. Then add the butter and use your hands to work the butter into flour until is broken into small, coarse bits.
Then in a separate bowl whisk the pumpkin, milk, egg, and vanilla together, and add it to the flour mixture. Use a wooden spoon to combine the dough until it forms a soft dough ball.
Transfer the dough onto a floured surface and knead 5-10 times until the dough comes together. Shape it into a 1-inch thick disc with your hands. Then use a floured knife or bench scraper and cut it in half, then cut each half into 4 triangles. The scones will be sticky but that’s okay.
Line a baking sheet with a Silpat or parchment paper and then transfer the scones onto the sheet making sure they do not touch. Bake for 10-12 minutes or until a toothpick is inserted and comes out clean.
While the scones back, mix up both glazes in separate bowls. Then let the scones cool for at least 10 minutes on a wire rack before spooning the glaze over the scones and then drizzling the spiced glaze over the top. You’re ready to enjoy the pumpkin scones once the glazes have set.
Quick Tip: Reheat these for 2 minutes in a 350 degree oven to crisp up the crust, or pop in the microwave for 15-20 seconds until slightly warm.
Note: The nutrition information is for the scones only, since the glaze is optional and everyone uses different amounts.
Serving Size 1 scone
Amount Per Serving
% Daily Value
Total Fat 12 g
Saturated Fat 3 g
Unsaturated Fat 8 g
Cholesterol 23 mg
Sodium 1446 mg
Total Carbohydrates 33 g
Dietary Fiber 2 g
Sugars 9 g
Protein 4 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.