Vegan Pumpkin Scones

Total time57 min

Prep time20 min

Cook time22 min

These wedge-cut scones pack real pumpkin puree and a warm blend of cinnamon, ginger, nutmeg, and clove into every bite, with grated frozen butter worked into the flour for those coveted flaky layers. A quick chill before baking keeps the wedges tall and holds their shape, so you get golden, craggy edges and a tender, spiced interior every time. Once cooled, they're finished with a maple-sweetened glaze that sets into a thin, glossy coat and adds just the right hit of sweetness against the spice. It's a cozy fall bake that comes together in one bowl with minimal fuss, and it's a genuinely solid choice for a plant-based spread. Serve them slightly warm with coffee or tea, and they'll disappear fast — perfect for a weekend brunch or a holiday breakfast table.

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Ingredients

8 servings

For the scones

2 cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg
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⅓ cup organic cane sugar
1 tbsp baking powder
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
6 tbsp vegan butter, frozen
½ cup pumpkin puree
4 tbsp oat milk
1 tsp vanilla extract

For the glaze

1 cup powdered sugar
2 tbsp maple syrup
1–2 tbsp oat milk
¼ tsp ground cinnamon

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2
In a large mixing bowl, whisk together the flour, organic cane sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt until evenly combined.

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