Vegan Pumpkin Scones
Thanksgiving is coming up, and pumpkin season is at its peak! I hope you had a chance to try our original pumpkin scone recipe, but for those who have seen The Game Changers or are seeking a plant-based diet, this is a great alternative! Check out our Pumpkin Scone story to get a feel for our family traditions and why scones are a nice tea time tradition we like to keep alive!
Vegan Pumpkin Scones
Ingredients
Scones
- 2 cups all-purpose flour
- 1/2 cup cane sugar
- 3/4 tsp salt
- 1/2 tsp pumpkin spice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 2 tsp baking powder
- 1/2 cup cold vegan butter*
- 1 egg substitute**
- 1/4 cup vegan creamer ***
- 1 tsp cashew butter
- 1/2 cup pumpkin puree
Optional Icing
- 1/2 cup powdered sugar
- 1 1/2 tbsp Califia pumpkin spice creamer
Instructions
Scones
- Preheat oven to 375F and prepare parchment paper over a baking sheet
- Combine dry ingredients in a medium bowl: flour, sugar, salt, pumpkin spice, and cardamom. I like using whole cardamom seeds and then grinding them using a mortar and pestle. This allows the cardamom not to completely take over the flavor of the scone
- Sift in baking powder and whisk ingredients together
- Cut the vegan butter into 1 inch cubes. Add to dry flour mixture.
- Using a pastry cutter or a fork, combine butter with dry mixture until it forms a meal-like texture. Set aside
- All wet ingredeints should be cold. In a separate bowl, combine the wet ingredients: egg substitute, vegan creamer, cashew butter and pumpkin puree. Whisk until combined
- Add wet ingredents to dry. Mix until just combined.
- Scoop scone mounds onto the parchment paper and baking sheet (about 6-8 scones)
- Brush vegan creamer on top of scones and sprinkle turbinado sugar if desired. Place in oven for 12-15 minutes. Scones are done when the tops start to brown.
Icing
- Sift powdered sugar and add creamer. Whisk to combine
Notes
*We used Earth Balance vegan butter
**We used Bob’s Red Mill egg substitute, but you can also use a flax seed and water mixture to help replace egg
***We used Califia Farms Unsweetened Creamer
