Starbucks Copycat Vegan Pumpkin Scones
These tender Vegan Pumpkin Scones perfectly mimic Starbucks’ fall favorite with their golden exterior, moist pumpkin-spiced interior, and sweet maple glaze. Made with pantry staples and real pumpkin, they’re the ultimate autumn breakfast indulgence.
Ingredients
- For the Scones:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup cold vegan butter cubed (I recommend Earth Balance sticks)
- 1/2 cup pumpkin puree not pumpkin pie filling
- 1/4 cup non-dairy milk almond or oat works best
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- For the Maple Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons maple syrup
- 1-2 tablespoons non-dairy milk
- 1/4 teaspoon vanilla extract
- For the Spiced Drizzle: Optional:
- 1/2 cup powdered sugar
- 1 tablespoon non-dairy milk
- 1/4 teaspoon cinnamon
- Pinch of nutmeg
Instructions
- Prepare your workspace by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This high temperature is crucial for creating that perfect scone exterior.
- Whisk the dry ingredients together in a large bowl—flour, sugar, baking powder, salt, and all the spices. Make sure they’re well incorporated for even flavor distribution throughout your scones.
- Cut in the cold vegan butter using a pastry cutter or fork until the mixture resembles coarse crumbs about the size of peas. The cold butter creates pockets of steam when baking, which is essential for a flaky texture.
- Mix the wet ingredients in a separate bowl—pumpkin puree, non-dairy milk, maple syrup, and vanilla extract—until smooth and well combined.
- Gently fold the wet ingredients into the dry mixture using a spatula or wooden spoon, being careful not to overmix. Stop when just combined; overmixing will make your scones tough.
- Turn the dough onto a lightly floured surface and shape it into a circle about 1-inch thick. The dough will be slightly sticky but workable.
- Cut the circle into 8 equal triangles using a sharp knife or bench scraper, then transfer them to your prepared baking sheet, leaving about 2 inches between each scone.
- Bake for 22-25 minutes until the edges are golden brown and a toothpick inserted in the center comes out clean. The tops should feel firm to the touch.
- Cool completely on a wire rack before glazing. This takes about 15-20 minutes and prevents your glaze from melting off.
- Prepare the maple glaze by whisking together powdered sugar, maple syrup, non-dairy milk, and vanilla until smooth. Add liquid gradually until you reach a thick but pourable consistency.
- Dip the tops of each cooled scone into the glaze, allowing excess to drip off, then return to the rack to set.
- For the optional spiced drizzle, mix the ingredients in a small bowl and transfer to a plastic bag. Snip the corner and drizzle decoratively over the glazed scones for that signature Starbucks look.
Notes
- Keep your vegan butter cold until the moment you need it—this creates those desirable flaky layers in your scones.
- For the best texture, handle the dough minimally. The more you work it, the tougher your scones will become.
- These scones freeze beautifully! Freeze them unglazed, then thaw at room temperature and glaze before serving.
- If your dough seems too wet, add a tablespoon of flour at a time until it reaches a workable consistency.
- For extra fall flavor, try adding 1/3 cup of chopped pecans or pepitas to the dough.