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!..
Me: I’m baking scones! (I shout from the kitchen.)
Me: Like triangle shaped, Starbucks-y scones!
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.
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!!
Vegan Pumpkin Spice Scones
makes 8 scones
1 cup + 1 Tbsp flour (white whole wheat used)
1/4 tsp salt
1 Tbsp vital wheat gluten*
1 tsp pumpkin pie spice
1 tsp baking powder
1/4 tsp baking soda
3/4 cup canned pumpkin, unsweetened – room temperature
1/3 cup sugar
1/2 tsp apple cider vinegar
1/3 cup vegan butter, softened
2 Tbsp grade B maple syrup
1/4 tsp vanilla extract (or 1/2 vanilla bean, seeded)
*1 Tbsp flax seeds can be substituted for vital wheat gluten, although the texture will be a bit different.
Vanilla Bean Cream Cheese Frosting
1/3 cup vegan cream cheese – room temperature or slightly warmed.
1 1/2 Tbsp powdered sugar
1 Tbsp coconut oil, melted
1/2 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
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 Tbsp 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.