Name: Vegan Pumpkin Scones with Maple Glaze Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 45 min
Cuisine: American
Ingredients: ⅔ cup pumpkin purée; 1 tablespoon non-dairy milk; 2 teaspoon vanilla extract; 1 teaspoon white vinegar; 2 cups all-purpose flour; ½ cup light brown sugar, tightly packed; 2 teaspoon baking powder; ¼ teaspoon baking soda; ⅛ teaspoon kosher salt; 2 ½ teaspoon pumpkin pie spice; 10 tablespoon non-dairy butter, cut into ¼ inch cubes, cold; 1 cup powdered sugar, sifted; 3 tablespoon maple syrup; 1 ½ teaspoon non-dairy milk; ½ teaspoon vanilla extract

There’s something truly comforting about soft, tender scones with a touch of cozy pumpkin spice and a sweet maple drizzle. This Vegan Pumpkin Scones with Maple Glaze Recipe captures those autumn vibes perfectly, making it your new go-to treat for breakfast or afternoon tea.

A triangular golden-brown scone sits on a white plate, with creamy white icing drizzled unevenly across the top, creating a slightly thick, dripping effect on the sides. In the background, more scones with similar icing are stacked, showing their crumbly texture. Next to the white plate, there is a glimpse of a glass bottle labeled

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Pumpkin Scones with Maple Glaze Recipe
Top Tip
How to Serve Vegan Pumpkin Scones with Maple Glaze Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Pumpkin Scones with Maple Glaze Recipe

Why You'll Love This Recipe

I’m genuinely in love with how easy and forgiving this recipe is, plus it’s packed with flavor. Whether it’s your first time baking scones or you’re looking for a vegan twist on fall classics, this one’s a winner.

Simple Ingredients: You probably already have most of these pantry staples, making it perfect for an impromptu bake.
Perfect Texture: Soft and tender inside with just a hint of flakiness—exactly how scones should be.
Rich Pumpkin Flavor: The pumpkin purée and pie spice team up to create that seasonal warmth in every bite.
Sweet Maple Glaze: Drizzled on top, it adds just the right touch of natural sweetness without overpowering the spice.

This image shows a stack of five triangular scones placed closely together on a white plate with a detailed rim. Each scone has a rough, crumbly texture and a golden brown color with a slightly darker crust. The scones are generously drizzled with a light cream-colored icing that looks smooth and thick, creating a crisscross pattern on the top and sides, with some icing dripping down the edges. The background is softly blurred, revealing a white marbled texture beneath and hints of other objects but keeping the focus on the scones. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Vegan Pumpkin Scones with Maple Glaze Recipe plays a careful role in balancing texture, flavor, and moisture. Using quality plant-based butter and fresh pumpkin purée makes all the difference!

Flat lay of vibrant orange pumpkin purée in a small glass jar, soft cubes of cold non-dairy butter, a heap of light brown sugar with its rich, caramel tones, a mound of fine white powdered sugar, a small pool of golden maple syrup, warm brown pumpkin pie spice sprinkled in a gentle pile, a splash of creamy non-dairy milk in a clear container, and a few vanilla beans arranged elegantly, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Pumpkin Purée: Adds moisture, that unmistakable pumpkin flavor, and a lovely soft crumb.
Non-Dairy Milk: A little liquid to bind everything together and enhance tenderness.
Vanilla Extract: Brings out the sweetness and rounds out the pumpkin spices.
White Vinegar: Reacts with baking soda to help your scones rise just right.
All-Purpose Flour: The base for a sturdy yet tender scone structure.
Light Brown Sugar: Adds subtle caramel notes and sweetness without being overpowering.
Baking Powder & Baking Soda: These are your scone’s best friends for lift and rise.
Kosher Salt: Enhances all the flavors — never skip it!
Pumpkin Pie Spice: The magical blend of warm spices that makes pumpkin irresistible.
Cold Non-Dairy Butter: Crucial for those flaky layers; make sure it’s cold and cubed.
Powdered Sugar, Maple Syrup, Non-Dairy Milk, Vanilla Extract (Glaze): Whisk together for that luscious, glossy finish that ties everything together.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing with this base recipe. Sometimes I add chopped pecans for crunch or swap the maple glaze for a cinnamon sugar sprinkle. You can totally make these scones your own!

Variation: Once, I mixed in some vegan chocolate chips and wow — talk about a decadent treat that disappears fast at my house.
Seasonal Twist: Try adding a pinch of ground ginger or nutmeg for extra warmth during the holidays.
Dietary Modifications: If you want gluten-free, try a blend of gluten-free flour, though texture will change slightly.

Step-by-Step: How I Make Vegan Pumpkin Scones with Maple Glaze Recipe

Step 1: Gathering and Preparing Your Ingredients

Start by preheating your oven to 400°F and lining a baking tray with parchment paper — this helps avoid any sticking and makes cleanup a breeze. Cube your cold vegan butter and keep it in the fridge while you mix the wet ingredients: pumpkin purée, non-dairy milk, vanilla, and vinegar. It’s best to keep the butter cold to get those flaky bits you want in a scone.

Step 2: Mixing the Dry Ingredients

In a big bowl, whisk together your all-purpose flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice. I like to smell the mix here — that pumpkin pie spice just brings a little kitchen magic to life.

Step 3: Cutting the Butter In

This is a crucial step! Toss the cold cubed vegan butter into the dry mixture. Use your hands or a fork to break the butter down until the mixture looks like coarse meal — think tiny pea-sized bits. This is what creates pockets of buttery goodness when baked.

Step 4: Bringing It All Together

Add the pumpkin mixture to the flour and butter blend. Gently toss it with your hands just until everything is moistened and the dough comes together in a shaggy ball. Avoid overworking it — this keeps the scones tender instead of tough!

Step 5: Shaping and Baking

Turn the dough onto a lightly floured surface and pat it into a roughly 7-inch circle. I like to use a sharp knife to slice it into 8 even triangles — it feels comforting and old-school! Place them gently on your baking sheet and pop them in the oven for 18-22 minutes, or until the bottoms are a pretty golden brown.

Step 6: Making the Maple Glaze and Finishing Touches

While the scones cool for about 10 minutes, whisk together powdered sugar, maple syrup, non-dairy milk, and vanilla until smooth. If it feels too thick, just add a splash more milk. Drizzle generously over the scones and get ready for sweet, spicy perfection.

Top Tip

From my many attempts, the key to the best Vegan Pumpkin Scones with Maple Glaze Recipe lies in handling the dough gently and keeping your butter cold. This combo makes all the difference in flaky, tender results every time.

Cold Butter is Crucial: I learned the hard way that warm butter results in dense scones. Always cube it first and pop it back in the fridge until use.
Don’t Overmix the Dough: Toss lightly so you don’t develop gluten, which makes scones tough instead of tender.
Watch the Oven for Doneness: I set a timer close to 18 minutes and check bottoms for nice golden color to avoid over-baking.
Glaze Thickness: If your glaze is too runny, it won’t sit nicely on the scones—add powdered sugar slowly to get that perfect drizzle consistency.

How to Serve Vegan Pumpkin Scones with Maple Glaze Recipe

vegan pumpkin scones - Serving Suggestion

Garnishes

I love topping these scones with a sprinkle of cinnamon or a few toasted pumpkin seeds for that little extra crunch and festive touch. Sometimes a dusting of powdered sugar makes them look just bakery-worthy.

Side Dishes

They pair beautifully with a warm cup of spiced chai or your favorite coffee. For brunch, I like to serve them alongside a fresh fruit salad and dairy-free yogurt for a balanced, colorful plate.

Creative Ways to Present

For holiday gatherings, I arrange them on a tiered cake stand surrounded by autumn leaves and cinnamon sticks. Drizzle extra maple glaze right before serving for that glossy, tempting look.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover scones in an airtight container at room temperature for up to two days. They’ll stay moist but start to lose their fresh-baked crispness, which is a perfect excuse to reheat!

Freezing

These scones freeze beautifully. I wrap them individually in parchment paper, then place them in a zipper bag. When I want one, I just let it thaw at room temp and reheat gently.

Reheating

To bring back that just-baked feel, I pop scones in a preheated 350°F oven for about 5-7 minutes. This revives the flaky edges and soft inside perfectly, almost like fresh out of the oven.

Frequently Asked Questions:

Can I use canned pumpkin for this recipe?

Yes! Canned pumpkin purée works perfectly here, just make sure it’s plain pumpkin without added spices or sugar. If it seems watery, drain a little to avoid soggy dough.

What’s the best non-dairy butter to use?

I recommend using a firm vegan butter that comes in stick form, like Earth Balance or Miyoko's. These hold up well when cold and create flaky pockets in the scones.

Can I make these gluten-free?

You can try substituting the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Just know the texture may be a bit different, often a little crumbly or more dense than traditional scones.

How do I know when the scones are done baking?

Look for a golden brown color on the bottoms and edges of the scones. They should feel firm but not hard when gently pressed. Typically 18-22 minutes at 400°F is perfect, but ovens vary so keep an eye on them.

Final Thoughts

I treasure this Vegan Pumpkin Scones with Maple Glaze Recipe because it brings a warm, homemade feeling to my kitchen whenever I bake it. I hope you’ll enjoy making and sharing these as much as I do—it’s like a little hug wrapped in a scone. Promise it’s worth the few simple steps!