Go Back

Vegan Pumpkin Scones

Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Ingredients Method Notes

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

Method
 

Scones
  1. Preheat oven to 375F and prepare parchment paper over a baking sheet
  2. 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
  3. Sift in baking powder and whisk ingredients together
  4. Cut the vegan butter into 1 inch cubes. Add to dry flour mixture.
  5. Using a pastry cutter or a fork, combine butter with dry mixture until it forms a meal-like texture. Set aside
  6. 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
  7. Add wet ingredents to dry. Mix until just combined.
  8. Scoop scone mounds onto the parchment paper and baking sheet (about 6-8 scones)
  9. 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
  1. 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