Vegan Pumpkin Scones With Maple Brown Sugar Glaze

The first time I smelled pumpkin pie spice was during an autumn trip to my grandmother’s orchard. She had a huge batch of pumpkin scones baking, their aroma mingling with the crisp air and fallen leaves. The experience was pure magic, an enchanting start to the holiday season that has stuck with me for years. The warm, comforting spices, the tender crumb, and the sweetness of the glaze all came together in one perfect bite. These vegan pumpkin scones aim to capture that same cozy feeling, bringing a touch of autumnal warmth to your kitchen, no matter the season.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Servings: Approximately 36 mini-scones
• Yield: 3 dozen mini-scones
• Dietary Type: Vegan

Ingredients

For the Scones:

• 1 1/2 cups brown sugar
• 7 cups flour
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 3 teaspoons pumpkin pie spice
• 1 cup margarine (Organic Earth Balance recommended)
• 7 1/2 cups pumpkin puree
• 1/2 cup raisins (optional)

For the Glaze:

• 1 cup brown sugar
• 1 1/2 tablespoons margarine
• 1 tablespoon soymilk
• 1 tablespoon maple syrup

Equipment Needed

• Large mixing bowl
• Cookie sheet
• Nonstick cooking spray
• Blender or food processor
• Small pot

Instructions

1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
2. In a large mixing bowl, combine all the dry ingredients for the scones: flour, brown sugar, baking powder, baking soda, and pumpkin pie spice. Whisk these ingredients together until they are evenly distributed.
3. Cut in the margarine into the dry ingredients. Use a pastry blender or your fingertips to work the margarine into the flour mixture until it resembles coarse crumbs. This step is crucial for creating a tender scone texture. Add the margarine a little at a time until fully mixed.
4. Add the pumpkin puree to the bowl. Combine all ingredients well until a dough forms.
5. Knead the dough in the bowl until well mixed. This will help bring the dough together and create a more cohesive structure.
6. Spray a cookie sheet with nonstick cooking spray.
7. Flour your hands to prevent the dough from sticking. Take approximately 1/8 cup of dough for each mini-scone. Form the dough into small triangles or desired shapes. Place each scone on the prepared cookie sheet, leaving a little space between them.
8. Bake the scones for 10-12 minutes, or until the edges start to turn golden brown. Keep a close eye on them, as oven temperatures can vary. Overbaking can lead to dry scones.
9. While the scones are baking, prepare the glaze. Powder the brown sugar in a blender or food processor until it resembles confectioners’ sugar. This will ensure a smooth and lump-free glaze.
10. In a small pot, melt the margarine over low heat. Be careful not to burn it.
11. Remove the pot from the heat and immediately add the powdered brown sugar, soymilk, and maple syrup.
12. Mix all glaze ingredients well until they are fully combined and smooth.
13. Once the scones are done baking, remove them from the oven and let them cool slightly on the baking sheet.
14. Drizzle the glaze over the warm scones. Allow the glaze to set slightly before serving. If you can wait that long! The glaze will harden as it cools, creating a beautiful and delicious finish.

Expert Tips & Tricks

• For extra flavor and texture, consider adding 1/2 cup (or more!) of chocolate chips, raisins, dried cranberries, or chopped walnuts to the scone dough. Don’t be afraid to get creative with your mix-ins.
• For a nuttier flavor and slightly denser texture, replace some of the flour with rolled oats. Start with 1/2 cup of oats and adjust to your liking.
• If you find that the dough is too sticky, add a little more flour, one tablespoon at a time, until it becomes easier to handle.
• To ensure even baking, rotate the cookie sheet halfway through the baking time.
• If you prefer a thicker glaze, add more powdered brown sugar, a tablespoon at a time, until you reach the desired consistency.
• For a richer flavor, use dark brown sugar in both the scones and the glaze.
• These scones can be made ahead of time. Bake them as directed and then freeze them. When ready to serve, thaw them completely and then reheat them in a low oven (around 300°F/150°C) for 5-10 minutes, or until warmed through.
• For a more intense pumpkin flavor, add an extra teaspoon of pumpkin pie spice to the dough.

Serving & Storage Suggestions

Serve these vegan pumpkin scones warm with a cup of coffee, tea, or a glass of non-dairy milk. They are delicious as a breakfast treat, afternoon snack, or dessert.

To store leftover scones, place them in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. You can also freeze them for up to 2 months. To reheat, simply warm them in the oven or microwave.

Nutritional Information

Please note that this is an estimate and can vary based on ingredient brands and specific measurements.

Nutrient	Amount per Serving	% Daily Value
Calories	204 kcal	N/A
Calories from Fat	52g	26%
Total Fat	5.8 g	8%
Saturated Fat	1 g	5%
Cholesterol	0 mg	0%
Sodium	147 mg	6%
Total Carbohydrate	35.7 g	11%
Dietary Fiber	0.8 g	3%
Sugars	15.4 g	61%
Protein	2.8 g	5%

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. Be sure to choose a blend that contains xanthan gum or guar gum for better texture.
• Spice It Up: Add a pinch of cayenne pepper to the scone dough for a subtle kick.
• Nut-Free: If you have a soy allergy, replace the soymilk in the glaze with another non-dairy milk, such as oat milk or almond milk.
• Citrus Zest: Add the zest of one orange or lemon to the scone dough for a bright, fresh flavor.
• Different Sweetener: Feel free to substitute agave, maple syrup, or any other vegan-friendly sweetener for the brown sugar in the glaze. The flavor will be slightly different, but still delicious.

FAQs (Frequently Asked Questions)

Q: Can I use canned pumpkin pie filling instead of pumpkin puree?
A: No, it’s best to use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that will alter the flavor and texture of the scones.

Q: My scones are dry. What did I do wrong?
A: Overbaking is a common cause of dry scones. Make sure to keep a close eye on them while they’re in the oven and remove them as soon as the edges start to turn golden brown. Also, avoid overmixing the dough.

Q: Can I freeze the scone dough before baking?
A: Yes, you can freeze the unbaked scone dough. Form the dough into triangles, place them on a baking sheet, and freeze until solid. Then, transfer them to a freezer bag. When ready to bake, bake from frozen, adding a few extra minutes to the baking time.

Q: I don’t have pumpkin pie spice. What can I use instead?
A: You can make your own pumpkin pie spice by combining ground cinnamon, ginger, nutmeg, and allspice. A good ratio is 4 parts cinnamon, 2 parts ginger, 1 part nutmeg, and 1 part allspice.

Q: Can I use a different type of margarine?
A: Yes, you can use any vegan margarine that you prefer. Organic Earth Balance is recommended, but other brands will work as well.

Final Thoughts

These vegan pumpkin scones are a delightful way to enjoy the flavors of fall any time of year. Don’t be intimidated by the ingredient list; the process is quite simple, and the results are incredibly rewarding. I encourage you to try this recipe, add your own personal touches, and share the warmth and joy of these scones with your loved ones. These scones pair perfectly with a hot cup of spiced cider or a creamy vegan latte. Happy baking!