As we have officially entered the autumnal equinox, the nights and mornings are getting colder. The humidity in North Carolina is lower (thank goodness), the wind is more brisk, and the sun has felt like it’s slowly fading since August. These vegan spiced pumpkin scones are the perfect fall treat–they are wonderful for cozy fall mornings with coffee or tea. The comforting smell of spices will naturally make your house smell homey while the scones are baking in the oven.
Let’s face it, lots of vegan scones have a gummy, disappointing texture. These vegan scones do not compromise on taste or texture. These scones are rich, tender, and have tons of eye-catching flaky layers. They are slightly crisp on the outside and have a tender crumb inside. Maple syrup sweetens earthy pumpkin; warm spices compliment the pumpkin flavor. Diced, candied ginger is added for an unexpected spicy zing.
Ingredients for vegan scones
Alongside basic pantry ingredients like all-purpose flour and leavening agents, here are some important ingredients needed to make these delicious vegan scones:
— Coconut oil is used in this recipe. Coconut oil solidifies once cold, which is perfect for cutting into flour just like butter. I use unrefined coconut oil, which retains a slight coconut taste on its own, but disappears once mixed with something else.
— Plant milk and yogurt are needed for these scones. This recipe has been tested with oat milk and soy milk. I believe the soy milk performed better, most likely due to its nutritional and protein content that is comparable to cow’s milk. That being said, any plant milk should work, but preferably one that is more creamy like cashew milk. A small amount of coconut yogurt helps tenderize the scone mixture, giving it a soft texture. Any plant yogurt can be used.
— Pure maple syrup sweetens the scones. Maple syrup has a candy-like taste with some warmth backing it, making it perfect for fall baking. It also works well with warm spices like the ones used in these scones. With maple syrup, these scones can be free of refined sugar if the small amount of coarse sugar on top is eliminated! Pure maple syrup should be refrigerated after opening, so it is already chilled to keep the scone dough cool.
— Canned pumpkin has an earthy sweetness. It helps moisten the dough and gives the scones its rich orange color. Combining warm spices and pumpkin creates a bouquet of flavor that’s perfect for cozy fall days. Preferably, the pumpkin should be chilled before beginning.
— Candied ginger is finely diced and added to the dough. It’s an optional addition, but it is so good! The hit of ginger is such a surprise and enhances all the other spices. If you don’t want to add candied ginger, go ahead and add 1/4 teaspoon of ground ginger to the dry ingredients.
More scones, please!
VEGAN PUMPKIN MAPLE SCONES
Makes 8 scones
INGREDIENTS
- 2 cups (240 g) all-purpose flour
- 1/4 cup (40 g) candied or crystallized ginger, optional
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
- dash of allspice
- 4 tablespoons (60 ml) coconut oil, solidified and cold
- 1/3 cup (92 g) canned pumpkin, cold
- 1/3 cup (80 g) oat or soy milk, cold
- 2 tablespoons (28 g) coconut yogurt or other plant yogurt, cold
- 1/4 cup (60 ml) pure maple syrup, cold
- 1/2 teaspoon vanilla
- 2 tablespoons oat or soy milk, for brushing
- 3 teaspoons turbinado or demerara sugar, for topping
INSTRUCTIONS
Preheat the oven to 425 F.
Measure the coconut oil and keep in the freezer until ready for use. In a large measuring cup, whisk together the plant milk, yogurt, pumpkin, vanilla, and maple syrup and place in the fridge. Dice the candied ginger and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, sea salt, and ground spices together. Using a pastry cutter, cut the cold, solidified coconut oil into the flour mixture. Place the bowl in the freezer for a few minutes to keep the coconut oil cold. Drizzle in the cold liquid ingredients and toss with a fork until the dough comes together.
Shape the dough into a rough square and place the bowl in the freezer for five minutes. On a floured work surface, gently roll the dough into a 12 inch square. Fold the dough in thirds like a letter, then fold in thirds again to make a four inch square. Place the dough back in the mixing bowl and freeze for five more minutes.
Roll the dough into a 12 inch square again, and fold the dough in thirds toward the middle. Flip the seam side down and roll and shape into a 4×12 rectangle. Trim any uneven edges on the two ends. Cut the dough into four equal sections, then cut the sections diagonally to form eight triangles.
Place the scones on a lined baking sheet and brush the tops with soy milk. Sprinkle coarse sugar over the tops. Freeze the baking sheet for ten minutes, then bake for 18 minutes or until golden brown. Transfer to a wire rack to cool. Store in an airtight container.
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