Description
This Starbucks Copycat Vegan Pumpkin Scones recipe offers soft, spiced pumpkin scones topped with a sweet white glaze and a warm spiced glaze. Perfect for a cozy fall breakfast or snack, these scones are dairy-free and use simple ingredients, making them easy to prepare at home.
Ingredients
Scale
Scone Ingredients
- 2 cups all purpose flour
- 1/3 cup brown sugar, packed
- 2 teaspoons pumpkin pie spice mix
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegan butter, cold and cut into small cubes or pieces
- 1/2 cup pumpkin puree
- 2 tablespoons almond milk or other milk
- 1/4 cup unsweetened applesauce
- 1 tablespoon pure vanilla extract
White Glaze
- 1 cup powdered sugar
- 1-2 tablespoons almond milk
Spiced Glaze
- 1 cup powdered sugar
- 1/2 teaspoon pumpkin pie spice mix
- 1-2 tablespoons almond milk
Instructions
- Preheat oven: Preheat the oven to 400 degrees F and lightly grease a large baking sheet or line it with parchment paper to prevent sticking.
- Combine dry ingredients: In a large bowl, mix together the flour, brown sugar, pumpkin pie spice mix, baking powder, baking soda, and salt until evenly combined.
- Cut in vegan butter: Add the cold vegan butter cubes to the dry ingredients and use a pastry cutter or your hands to work the butter in until the mixture resembles coarse crumbs.
- Add wet ingredients: Pour in the pumpkin puree, almond milk, unsweetened applesauce, and vanilla extract. Stir with a large wooden spoon until a soft dough forms.
- Knead and shape dough: Lightly flour a surface and knead the dough a few times until it comes together. Then flatten it into a circle about 1 inch thick using your hands, lightly flouring them if the dough is sticky.
- Cut dough into scones: Using a pizza cutter or a large knife, cut the dough circle into 8 triangular pieces like you would a pizza.
- Bake scones: Place the scones onto the prepared baking sheet and bake for 16 minutes, or until they are lightly golden brown on top.
- Prepare white glaze: In a small bowl, whisk together the powdered sugar and almond milk until smooth. Adjust thickness by adding more milk (if too thick) or more powdered sugar (if too thin).
- Prepare spiced glaze: In another small bowl, whisk the powdered sugar, pumpkin pie spice, and almond milk together until well combined.
- Glaze the scones: Let the scones cool for at least 15 minutes, then spoon white glaze over each scone and drizzle with the spiced glaze. Allow the glaze to set before serving.
Notes
- This recipe may also work with cold coconut oil cut into the dry ingredients as a substitute for vegan butter.
- If you don’t have pumpkin pie spice, substitute with 1 teaspoon cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground ginger, and 1/2 teaspoon ground nutmeg.
- The scones stay moist at room temperature for at least 3 days and can be frozen in freezer bags or containers for longer storage.
Nutrition
- Serving Size: 1 scone
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
