Easy Vegan Pumpkin Scones Recipe

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Updated on 02/24/22
Easy pumpkin scones

Emily Hawkes for The Spruce 

 

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 12 servings
Yield: 12 scones

Nothing says fall like pumpkins, and these vegan pumpkin scones are the perfect snack or dessert when the weather has you thinking about crisp leaves, cozy fires, and sweater weather. These scones come out nice and moist, and they are spiced with ginger which leaves your kitchen with a wonderful aroma that smells of a heavenly, homey fall or winter. They're dense but not dry, and just as tasty as non-vegan scones.

Fill your home with the aroma, then invite a friend over for a coffee date for a fall morning well spent! 

If you like vegan scones, you might also want to try these vegan chocolate chip scones or this recipe for vegan cranberry lemon scones. If you're a fan of all things pumpkin (all year round!), check out this list of healthy pumpkin everything recipes, from risotto to pesto.

Ingredients

  • 1/2 cup sugar

  • 3 1/2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 3 teaspoons ground ginger

  • 1/2 cup vegan margarine

  • 2 cups pumpkin puree

Steps to Make It

  1. Gather the ingredients.

    Ingredients for vegan pumpkin scones
    Emily Hawkes for The Spruce 

  2. In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and ginger). Cut in vegan margarine, adding a bit at a time until mixed.

    Combine dry ingredients
    Emily Hawkes for The Spruce 

  3. Add pumpkin and combine well.

    Add pumpkin
    Emily Hawkes for The Spruce 

  4. On a lightly floured surface, knead the dough a few times, pushing it into a large circle, a few inches thick.

    Knead dough
    Emily Hawkes for The Spruce 

  5. Cut into 12 or so triangular pieces. Imagine you are cutting a pizza so that you get even, triangular slices.

    Cut into 12 triangular pieces
    Emily Hawkes for The Spruce 

  6. Transfer the slices to a baking sheet that's been lined with parchment paper.

    Transfer slices to a baking sheet
    Emily Hawkes for The Spruce 

  7. Bake at 425 F for 12 to 15 minutes, or until done.

    Bake pumpkin scones
    Emily Hawkes for The Spruce 

  8. Serve warm with a bit of vegan butter and jam, or wait until the scones are cooled and enjoy dipped in a hot cup of coffee.

Recipe Variations

  • These scones are lightly flavored with ginger, but if you like a spicier scone, try adding a bit of nutmeg, cinnamon, or allspice.
  • Coconut oil can be substituted in place of vegan margarine. Be sure the oil is in its solid, scoopable state when using, not liquefied.
  • Alternative flours such as oat flour, coconut flour, buckwheat flour, barley flour, or whole-wheat flour may be used in place of all-purpose flour. However, different flours absorb moisture differently, and you can't always make a one to one measurement swap. If you choose to use an alternative flour in this recipe, you may need to experiment with amounts to acquire the desired scone consistency.
Nutrition Facts (per serving)
249 Calories
8g Fat
40g Carbs
4g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 249
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 137mg 6%
Total Carbohydrate 40g 15%
Dietary Fiber 2g 8%
Total Sugars 10g
Protein 4g
Vitamin C 2mg 9%
Calcium 62mg 5%
Iron 2mg 14%
Potassium 131mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)