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Have you made something so good, you just want to keep making more and eating it over and over again? I mentioned something similar when I shared my vegan hot cross buns recipe, and these vegan pumpkin scones fall into that same category.
If you’ve never made vegan scones before and you think it’s hard, let me assure you, it’s not difficult at all.
If you follow the directions below, as they are written, and you don’t substitute the ingredients for some other crazy ingredients (please don’t use coconut flour in this recipe! Or any of my other recipes, unless the recipe calls for it!), you’re guaranteed to end up with tea (or coffee!) companion worthy treats.
They’re vegan pumpkin scone treats that you’ll want to make throughout the year and not just reserve for the fall because they contain pumpkin.
The majority of the recipes I share here are gluten free, but this one, sadly, is not. While testing this recipe, which is an adaptation of my coconut raisin vegan scones, I tried making it with a few different flours.
All purpose and spelt turned out excellent, but I just couldn’t get the gluten free version to work. The taste was always great, but the texture was not.
I have tried several very good vegan gluten free scones from bakeries before, so I know it can be done, I just haven’t figured out how to end up with a result I’m happy with. I’m stubborn, though, I’ll get it, eventually…and when I do, I will update!
[update! I’ve cracked the vegan gluten-free scone mystery and will be updating this recipe to include the alternate steps soon!]
Since these scones are not very sweet, I like to top them with a little sprinkling of turbinado sugar, but that is entirely up to you and totally optional. But I highly recommend it because it adds a little extra sweetness and a nice crunch to each perfect pumpkin spice bite.
I also use currants in these eggless pumpkin scones, which I think are very underused in baking. I love using them in a few of the things I make and the results are great every time.
If you can’t find or don’t want to use currants, you can use raisins instead, or you can even use mini chocolate chips. Because pumpkin and chocolate are a great pair, like in my vegan gluten-free pumpkin spice muffins!
And for this recipe, you’ll need pumpkin puree. I’ve written a step-by-step on how to make pumpkin puree for all of your pumpkin recipes. It’s very easy and you can make a big batch and freeze it for later! Click here to learn how to make homemade pumpkin puree.
If you make these vegan pumpkin scones (or any of my other recipes) please tag me and share a pic with me on Instagram or on Facebook!
I LOVE seeing all of your re-creations!
If you like this vegan pumpkin scones recipe, you may also like these:
- Coconut Raisin Vegan Scones
- How to Make Homemade Pumpkin Puree
- Vegan Pumpkin Cinnamon Rolls
- Vegan Gluten Free Pumpkin Chocolate Chip Bread
- Vegan Gluten Free Morning Glory Muffins
- Vegan Gluten Free Pumpkin Pancakes
How to Make Vegan Pumpkin Scones
- 2 cups all-purpose flour (whole spelt flour can also be used, see note below)
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup coconut oil, soft, not melted, see note below
- 3/4 cup currants
- 1/3 cup unsweetened pumpkin puree
- 2/3 cup unsweetened non-dairy milk
- 1 tablespoon unsweetened non-dairy milk
- 1/2 tablespoon pure maple syrup
- 1 tablespoon turbinado sugar
- Preheat over to 400°F.
- Line a baking sheet with parchment paper and set aside.
In a small bowl, whisk the unsweetened pumpkin puree and the unsweetened non-dairy milk together. Set aside.
In a medium bowl, whisk together flour, baking powder, sugar, ground cinnamon, ground ginger, ground nutmeg, and salt.
- Add soft coconut oil to the bowl and using a pastry blender, cut coconut oil into the flour mixture until the mix looks sandy and all of the bigger chunks have been broken up.
Add the currants and mix until combined.
Add the wet pumpkin/milk mixture to the dry ingredients and with a wooden spoon, stir until a dough is formed.
- Knead the dough lightly and quickly until all ingredients have combined and there are no more dry parts in the bowl. Form into a ball.
- Transfer dough ball to the parchment lined baking sheet and form dough into an 8-inch wide, 1" tall disc. (see picture above)
Place baking sheet in the refrigerator to chill for 15 minutes.
In a small bowl, mix together the 1 tablespoon of non-dairy milk and the maple syrup.
After dough has chilled, brush the top of the dough with milk/maple syrup mixture and sprinkle with the turbinado sugar.
- Using a knife, or a pizza cutter, cut the disc into 8 equal wedges and arrange them at least 2 inches apart on the baking sheet.
- Bake for 20 minutes or until golden on top.
- The coconut oil must be soft, but not too soft or melted (like room temperature butter) so it can be cut into the flour. If your coconut oil is too soft, refrigerate until it firms up a bit.
- I tested this recipe with whole spelt flour and the results were great. If you are using spelt, know that the finished scones will have a grittier texture. The dough will also be a little stickier than a usual dough, but not to worry, proceed as the recipe instructs and you will end up with delicious pumpkin scones.
- This recipe will NOT work with coconut flour.
- Brown sugar may be used instead of coconut sugar.
- If you can't find currants, you can use raisins or mini chocolate chips as a substitute.
- Nutrition info is for 1 scone based on the recipe as it is written, and is to be used only as a rough guide. Click here to learn how nutrition info is calculated on this website.
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