I love scones, but because it’s spooky season I wanted to give them a little autumnal twist and make some homemade vegan pumpkin scones. When it comes to scones (and most starchy carbs like rice, and pasta) I prefer brown scones, so I used brown flour for this, but you can swap it out. I also didn’t want to go heavy on the pumpkin spice after my oat cookies, vegan pumpkin spice latte, and pumpkin spice hot chocolate, so these are mildly pumpkin-y with hints of cinnamon and maple syrup.
I love all the Halloween sweets, but sometimes it’s nice to have a sweet treat that’s not actually that sweet!
This recipe makes 7 medium sized scones, if you want more then simply double the recipe!
I also wanted to give an egg replacer a try, but if you don’t have an egg replacer like Orgran then you can substitute in:
- Apple sauce
- A flax egg
- Silken tofu
- Aquafaba
- Banana
- Yogurt
Some of these may alter the taste slightly. If you’re using apple sauce, make sure it’s unsweetened. The most “neutral” tasting of these is probably the flax egg, and the flax seeds add a nice texture to scones. Here’s how to make a flax egg.
How To Make Vegan Pumpkin Scones
Prep Time
5-10 minutes
Cooking time
10-15 minutes.
Total
Less than 20-25 minutes
Ingredients
- 290g (2 1.4 cups) of brown flour
- 3 tsp baking powder
- 3/4 tsp salt
- 1 tbs of sugar
- 20 grams of coconut oil (or vegan butter)
- 190ml (3/4 cup) of non-dairy milk
- 1 tsp pumpkin puree
- 1 Organ “egg” or vegan egg replacer
- 1/2 tsp of cinnamon
- 1 tsp maple syrup
If you want to make these more pumpkin spice-y then you can increase the amount of cinnamon and add some nutmeg and allspice.
Method
Preheat the oven to 220°C (430°F), and lightly grease a baking tray with coconut oil.
Sift flour, salt, sugar, baking powder, and cinnamon into a large bowl.
Rub in the coconut oil or butter using your hands until the mixture is fine and crumbly.
Beat your “egg” and milk in a bowl.
Make a well in the dry ingredients bowl and pour the mixture in.
Mix lightly with spoon or spatula until if forms a soft dough.
Place the dough on a flat floured surface, and roll out to 2.5cm/1 inch thick. Cut into scones shapes (bonus points if you have Halloween cutters!)
Place on a baking tray and glaze with your non-dairy milk.
Bake on the middle shelf for 10-15 minutes. If you’re unsure if these are done, put a knife or fork through one, if it comes out damp then these could do with another few minutes, if it’s dry then they’re all done!
Decorate with caster sugar or a maple glaze, and enjoy!
If you like scones, you might also like my cherry scones.
Nutritional Breakdown
The exact nutritional breakdown of these vegan pumpkin scones will vary depending on what plant-based milk you use and egg replacement, but it should fall somewhere close to this.
| Whole Recipe | Per Scone | |
|---|---|---|
| Energy | k / 1293cal | k/184cal |
| Fat | 26g | 3.7g |
| Saturates | 16.87g | 3g |
| Carbohydrate | 223.7g | 32g |
| Sugars | 29.4g | 4.2g |
| Fibre | 27g | 3.8g |
| Protein | 30g | 4.2g |
| Salt | 3187g | 455g |
Let me know what you think of these vegan pumpkin scones in the comments below! What’s your favourite autumnal recipe?