I first published this recipe in 2013 (!!) and it’s still one of my fall favourites. I decided it was time for a bit of a recipe refresh!
One of my absolute favourite fall treats is the pumpkin spice scone from Starbucks. A few years ago, I decided to turn these scones vegan so I could enjoy one every day.
They really do taste like the Starbucks version. They’re very pumpkiny and slightly moist, not too flaky or dry. They’re topped with not one but two glazes – one plain, and one spiced. It’s the perfect fall treat!
It was pretty easy to make these vegan, and the coconut milk in the glaze is actually super tasty; it’s creamier than normal milk and doesn’t add any coconut flavour – all you can taste is a hint of spices! Another upside of making these at home? My whole apartment smelled like pumpkin scones for two days. Made me smile every time I walked in the door…and also inspired me to have a scone as a snack each time!
I made these mini because I had lots of people to share these with (also mini baked goods are way more adorable and therefore delicious than larger treats); for larger scones, form just one round with the dough and cut into 6 pieces.
Makes 6 large or 12 mini scones.
2 cups flour
1 tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 cup plus 2 tbsp cold Earth Balance
1/2 cup pumpkin puree
3 tbsp nondairy milk (I used coconut)
5 tbsp brown sugar
1 cup plus 1 tbsp icing sugar
1 tbsp nondairy milk
1 cup plus 3 tbsp icing sugar
1-2 tbsp nondairy milk
1/4 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
Preheat oven to 400 and line a baking sheet with parchment paper.
In a large bowl, combine flour, baking powder, and spices. Using a pastry blender or two forks (or your hands), cut the vegan margarine into the flour until the mixture is the texture of course crumbs. You don’t want to blend the Earth Balance into the mixture; you want little chunks throughout.
Turn out onto a lightly floured workspace. Knead the dough a few times and then shape into three rounds. Cut each round into 4 pieces and place on baking sheet.
Whisk together ingredients. Brush onto cooled scones.