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You are here: Home / Recipes / Breakfast / Pumpkin Spice Glazed Scones

November 10, 2017 By Kelli Wallace 3 Comments

Pumpkin Spice Glazed Scones

Pumpkin Spice Glazed Scones
(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:

Pumpkin Spice Glazed Scones
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.)

Pumpkin Spice Glazed Scones
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.

Pumpkin Spice Glazed Scones
Then whisk together the dry ingredients.

Pumpkin Spice Glazed Scones
Now add the frozen butter, because the butter is best if it’s been in the freezer for at least 30 minutes.

Pumpkin Spice Glazed Scones
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.

Pumpkin Spice Glazed Scones
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.

Pumpkin Spice Glazed Scones
Whisk them together, so the ingredients are totally combined.

Pumpkin Spice Glazed Scones
Now add the wet ingredients to the dry ingredients.

Pumpkin Spice Glazed Scones
Give the mixture a stir, so it begins to form a soft ball.

Pumpkin Spice Glazed Scones
Lightly flour your work surface, and then pour out the dough.

Pumpkin Spice Glazed Scones
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.

Pumpkin Spice Glazed Scones
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.

Pumpkin Spice Glazed Scones
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.

Pumpkin Spice Glazed Scones
Once the Pumpkin Spice Glazed Scones are baked, then transfer them to a wire rack to let them cool.

Pumpkin Spice Glazed Scones
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.

Pumpkin Spice Glazed Scones
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.

Pumpkin Spice Glazed Scones
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

Print

Pumpkin Spice Glazed Scones

Prep 20 mins

Cook 12 mins

Total 32 mins

Author Kelli @ Can Cook, Will Travel

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!

Ingredients

Scones Ingredients:

  • 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

Glaze Ingredients:

  • 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

Instructions

  1. Preheat your oven to 400 degrees, and then remove the frozen butter from the freezer.

     

  2. 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.

     

  3. 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.

     

  4. 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.

     

  5. 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.

     

  6. 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.

Notes

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.

Courses Breakfast

Nutrition Facts

Serving Size 1 scone

Amount Per Serving

Calories 260

% Daily Value

Total Fat 12 g

18%

Saturated Fat 3 g

15%

Unsaturated Fat 8 g

Cholesterol 23 mg

8%

Sodium 1446 mg

60%

Total Carbohydrates 33 g

11%

Dietary Fiber 2 g

8%

Sugars 9 g

Protein 4 g

8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Pumpkin Spice Scones_Collage2

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Filed Under: Breakfast Tagged With: Coconut Sugar, Dairy Free, Pumpkin, Pumpkin Spice Glazed Scones

Previous Post: « Pumpkin Scones Make Fall Even Tastier!
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Reader Interactions

Comments

  1. Rachel says

    October 5, 2021 at 9:37 am

    Never mind! I went back and read the whole post and found my answer there. 😉

    Reply
    • Kelli Wallace says

      October 5, 2021 at 10:36 am

      Yay – glad you found what you needed! 🙂

      Reply
  2. Rachel says

    October 5, 2021 at 9:36 am

    Hi, this recipe is looking and smelling great already! But, I didn’t see the 1/3 cup coconut sugar mentioned after the ingredient list. When do I add the sugar in?

    Reply

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Hi and welcome! I'm Kelli, a Midwestern girl at heart who loves to cook and travel (of course). This blog chronicles my journey to rediscover my passions and share them with all of you. From cooking & baking to travel & inspiration, I have tons of interests that I can't wait to share with you! Learn More…

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