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Vegan Pumpkin Spiced Scones

Prep Time 15 minutes
Cook Time 15 minutes



  • 4 cups flour
  • 1/2 cup brown sugar
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 cup vegan butter (I like the Becel plant based bricks best!)
  • 1 1/2 cup pumpkin pie puree

Spiced Glaze

  • 1 cup icing sugar
  • 1 tsp cinnamon
  • 1 tbsp oat milk


  1. Preheat oven to 375F.

  2. In a bowl combine flour, sugar, spices and baking powder and soda.

  3. Cut cold butter into dry ingredients until mixture is sandy and has pea-sized chunks.

  4. Add in pumpkin pie puree and mix until mixture forms a dough. Knead dough on a lightly floured surface then divide into two balls.

  5. Form both balls into 2 discs and cut in half.

  6. Cut each half into thirds and space wedges apart for baking.

  7. Bake for 15-18 minutes until tops are golden and a toothpick inserted comes clean. (These are thicker therefore may require a little extra time to cook all the way through!)

  8. Remove from oven and allow to cool for a few minutes.

  9. In a small bowl, combine icing sugar, cinnamon and oat milk. Mixture should be nice and thick to ensure a opaque glaze. If a thinner glaze is preferred, add more oat milk.

  10. Drizzle spiced glaze over scones while scones are still warm.

  11. Scones will keep fresh in an air tight container for up to 1 week. (if they last that long!)