Description
Delight in these Vegan Pumpkin Scones with Maple Glaze, a perfect flaky and moist treat infused with warm pumpkin pie spices and topped with a sweet, smooth maple glaze. Ideal for breakfast or brunch, these scones bring cozy autumn flavors to your table with a dairy-free twist.
Ingredients
Scale
Scone Dough
- 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
Maple Glaze
- 1 cup powdered sugar, sifted
- 3 tablespoon maple syrup
- 1 ½ teaspoon non-dairy milk
- ½ teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
- Mix Wet Ingredients: In a small bowl, combine the pumpkin purée, non-dairy milk, vanilla extract, and white vinegar until well incorporated.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, light brown sugar, baking powder, baking soda, kosher salt, and pumpkin pie spice to evenly distribute the leavening and spices.
- Cut in Butter: Add the cold non-dairy butter cubes into the dry mixture. Using your hands or a fork, work the butter into the flour mixture until it resembles coarse meal with pea-sized pieces.
- Form Dough: Pour the pumpkin mixture into the dry ingredients. Gently toss with your hands just until the dough is moistened and forms a shaggy consistency. Avoid overmixing for tender scones.
- Shape and Cut: Turn the dough out onto a lightly floured surface. Gently pat into a 7-inch diameter circle. Using a sharp knife, cut the circle into 8 equal triangular pieces.
- Prepare for Baking: Transfer the scones to the parchment-lined baking sheet, spacing them evenly.
- Bake: Bake in the preheated oven for 22 minutes, or until the scones are golden brown on the bottoms and cooked through.
- Cool: Remove from the oven and allow the scones to cool for 10 minutes before glazing to ensure the glaze sets properly.
- Make Glaze: In a medium bowl, whisk together powdered sugar, maple syrup, non-dairy milk, and vanilla extract until smooth. Add a bit more non-dairy milk if a thinner consistency is desired.
- Glaze and Serve: Drizzle the maple glaze over the cooled scones using a spoon. Serve immediately and enjoy!
Notes
- Don't overwork the dough; gently toss and pat it to keep scones tender and flaky.
- Keep non-dairy butter cold, cubed it first and return to refrigerator until just before use for best texture.
- Use a sharp knife to cut the scone dough evenly for uniform baking.
- Allow scones to cool slightly before glazing to avoid glaze melting off.
Nutrition
- Serving Size: 1 scone
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
