These vegan Pumpkin Spice Scones with real vanilla bean cream cheese frosting are a new fall favorite of mine. I don't make scones often since traditional scones are loaded with butter. But scones can easily be slightly lightened up and veganized. All while still making your scones swoon-worthy! And these dreamy triangle scones had us craving coffee. Lattes. Something warm, dark and steamy for a perfect scone pairing.
These fluffy, soft, vegan buttery scones are infused with real pumpkin, accents of cinnamon, nutmeg and vanilla bean. Scones feel naked without a glaze or frosting. So this silky, lightly sweet, cream cheese frosting is the perfect topping. These scones are breakfast or brunch approved. Nibble these cute triangles as you sip a warm mug and let fall envelope you like a warm, fuzzy fleece blanket. Have a scone baking session today!..
Scone platter. Happiness.
Closer.
These will wake you up and lure you cheerfully out of bed..
Me: I'm baking scones! (I shout from the kitchen.)
(Silence.)
Me: Like triangle shaped, Starbucks-y scones!
(Still nothing.)
Thinking to Myself: Hm, I've never really made triangle-shaped, classic-y scones before. Oh no, once. A long time ago. Blueberry. (I Cringe.) But those didn't look like scones. More like giant triangle blueberry cookies. #Failure
(Baking. Baking. Baking.)
Me: Wow! My scones actually look like scones.
(I shout.)
Me: Hey, my scones actually look like scones!
(I serve a scone to the husband, aka taste tester. Silence. Uh-oh. Silence is never good.)
Me: Well? They are awesome yes? Hello?
(Husband gets up.)
Me: Where are you going?
The Husband: I'm getting another one!!
#Success
Naked.
This can fix that:
That's better..
Vanilla bean frosting + pumpkin + spices. Perfect.
Vegan Pumpkin Spice Scones
makes 8 scones
dry:
1 cup + 1 tablespoon flour (white whole wheat used)
¼ teaspoon salt
1 tablespoon vital wheat gluten*
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
¼ teaspoon baking soda
wet:
¾ cup canned pumpkin, unsweetened - room temperature
⅓ cup sugar
½ teaspoon apple cider vinegar
⅓ cup vegan butter, softened
2 tablespoon grade B maple syrup
¼ teaspoon vanilla extract (or ½ vanilla bean, seeded)
*1 tablespoon flax seeds can be substituted for vital wheat gluten, although the texture will be a bit different.
Vanilla Bean Cream Cheese Frosting
⅓ cup vegan cream cheese - room temperature or slightly warmed.
1 ½ tablespoon powdered sugar
1 tablespoon coconut oil, melted
½ vanilla bean, seeded
pinch of pink salt
Nutrition estimate: Calories: 229, fat: 11g, protein: 4g, carbs: 29g, vitamin A: 72% RDA, fiber: 2g, iron: 8% RDA
Directions:
1. Preheat oven to 410 degrees.
2. Combine the dry ingredients in a large mixing bowl. Stir in the wet ingredients until well combined in a soft, slightly sticky dough.
3. Place dough in the freezer (in bowl is fine if the bowl fits.)
4. After 10-20 minutes, pull dough from the freezer. It should be easier to handle now. Sprinkle about 2 tablespoon flour on a flat surface and press out your dough round into a thick circle about eight inches across and one inch thick.
5. Slice the round in half. Then into quarters. Then into eights. You should get eight triangles, about equal in size and shape.
6. Place the slices on a greased baking sheet. About an inch apart.
7. Bake at 410 for ten minutes, then reduce heat to 395 and bake for an additional 15 minutes, or until the tips of the scones begin to brown very slightly. The scones should puff up nicely, the vital wheat gluten and pumpkin really help with this even though this is a vegan, egg-free recipe.
8. Cool scones. Blend up your frosting. Place frosting in the fridge to firm up a bit. It should be soft yet firm when you transfer into a pastry bag for piping on top of scones in squiggly designs. The scones should be fully cooled or chilled when adding frosting. Serve cool or slightly warmed. Store covered in the fridge.
Good morning fall scones.
Faye Doll says
Have you tried making these in a gluten free way? I will try to do it in my kitchen, I am just very curious due to the diet restriction in my house.
Sara Daehn says
Looks really good! Definitely want to try these.
Ann Brooks says
thank you for another amazing recipe! i converted this to gluten free by mixing quinoa, almond, coconut and some rice flour. Used the chia seeds instead of vital gluten. your recipes are my favorites and very easy to convert to g-free.
linda says
so delicious. my husband & i ate them up in 2 days. can't wait to make them again! frosting also was delicous - subtle with the vanilla notes and not too sweet, though i would double it next time - it was that good. downside, was hard to store them without messing up the frosting. i used the flax seed instead of the vital wheat gluten and the scones were a bit flatter than yours but the flavor was perfect. the dough was also very wet and hard to cut - i put it in the freezer for 30+ minutes - next time might try longer. no matter - i loved them... thank you!
Marie-Eve (from Quebec City!) says
Wow!! These were SOOOOO amazing! Even my Mom loved them (and she doesn't like pumpkin...) Thanks a lot for sharing your recipes <3
McKel Hill, MS, RDN, LDN says
These look amazing!
Kathy Patalsky says
The oil allows the dough to chill and firm up quickly do that it is easy to mold into a round for slicing. I'm not sure how this recipe would be without that fat. You could certainly try but I don't think the texture would be right. If you use applesauce these may be more like muffins than scones.
Amz says
Can unsweetened applesauce be substituted for vegan butter? I have SOOOO much to use before it goes bad!
Christina says
These look incredible! It would take everything in me to not eat that entire bowl of vanilla bean frosting!
Kathy Patalsky says
Oh I love that memory!! Love it 🙂 food memories are the best.
jodye says
These scones look amazing! I remember my grandmother would always make us scones (with orange marmalade and clotted cream - nothing but the traditional British things she grew up with!) with earl grey tea every sunday. While this pumpkin spice rendition isn't quite traditional, that won't stop me from making them!
John Hartil says
Mouth watering. I can think on nothing more delicious
Warm Vanilla Sugar says
Mmm these scones sound fab!! Love the frosting too 🙂
Kathy Patalsky says
I wouldn't add any extra pure liquid moisture since VWG is dry. Just adding flax without the water is what I would do.
beachmama says
Another winner! I typically use ground flax seeds and water to replace eggs . . . is this what I would do to replace wheat gluten?
Anna says
Yum! Can't wait to try this! Do you think spelt flour would work?