Vegan Pumpkin Spice Scones (Starbucks Copycat)
So, I haven’t posted in a while. But, now I’m back. With scones.
I don’t know about you all, but I’m so ready for fall. I don’t even care that it’s still hotter than the hinges of hell outside. I need more pumpkins in my life, damnit.
Last week, I just so happened to acquire two huge cases of pumpkin puree from a friend. And I do mean cases. Like, the huge cases you can buy wholesale at Costco that each have like eight big cans. Yeah, I think I’m set for at least a few months.
Then, like a sign from some benevolent deity, I found one lone bottle of pumpkin pie spice at the back of the cupboard. Somehow it had made it through last fall untouched.
I took this as a sign from the universe that I needed to bake something autumn-y (autumnal?). So, here we are.
These scones are meant to sort of replicate the pumpkin spice scones from Starbucks. I have rather fond memories of those scones from when I worked there many years ago.
These scones are sweet, fluffy, spiced, flaky, a bit cakey (heh, that rhymed), and absolutely perfect with coffee.
Now, let’s get baking.
If you make this recipe please tag me on Instagram @Bitchy_Baker. <3
Pumpkin Spice Scones
Yield: 8 scones
Time: About 1 hour
2 ½ cups cake or pastry flour (see note)
½ cup light brown sugar, packed
1 ½ tablespoons pumpkin pie spice (see note)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) cold vegan butter, cut into small ½ inch cubes (see note)
½ cup pumpkin puree, store in the refrigerator in advance so it’s cold
¼ cup + 2 tablespoons cold non-dairy milk (I used almond milk)
2 teaspoons vanilla extract
1 1/3 cups powdered sugar
½ teaspoon vanilla extract
2-3 tablespoons non-dairy milk
Pumpkin Spice Drizzle:
¾ cup powdered sugar
1 teaspoon pumpkin pie spice
About 1 tablespoon non-dairy milk
1.) In the bowl of a stand mixer fitted with a paddle attachment, add the flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Mix on low to combine.
2.) Add in the cubed chunks of butter. Mix on low until the butter has broken up into small, pea-sized pieces. This will take about 1-2 minutes. Please note, you can also do this by hand using a pastry blender, or even rub in the bits of butter using your hands. I just use a stand mixer because it’s quicker.
3.) In a separate bowl, stir together the pureed pumpkin, non-dairy milk, and vanilla. With the mixer running on low, add in the pumpkin mixture. Mix on low until thoroughly combined. The dough should be quite stiff and form a ball. Stop mixing once the dough comes together.
4.) Turn the dough out onto a lightly floured surface. Dust with additional flour and use your hands to pat out into a rectangle that is 10 inches long and 7 inches wide.
5.) Cut the rectangle into four even pieces, then cut each piece in half to form two triangles. This will give you 8 scones in total.
6. ) Place the scones on a lined baking tray and brush with some non-dairy milk. Place the tray in the freezer or refrigerator while preheating the oven to 400 F.
7.) Bake for 14-16 minutes on a center rack, rotate halfway through. When finished baking, the edges should be lightly golden brown and a knife inserted into the center should come out clean. Remove from the oven and allow to cool for 15-20 minutes before icing.
8.) To make the vanilla glaze, whisk together all ingredients in a bowl beginning with only 2 tablespoons of non-dairy milk. The icing should be thick, but spreadable. Adjust with up to an additional tablespoon of milk if needed.
9.) To make the pumpkin spice drizzle, repeat the process in step 8 with the ingredients for the pumpkin spice drizzle in a separate bowl. This icing will need to be slightly thinner than the vanilla glaze so that it may be drizzled over the scones.
10.) Using a small spoon, spread the vanilla glaze over the top of the scones. See pictures for reference. After glazing, drizzle over the pumpkin spice drizzle as desired. Allow to set up for about 20 minutes so that the icing may harden slightly.
11.) Serve and enjoy 😊 these go great with a cup of tea or coffee.
1.) Cake flour is ideal for this recipe as it contains less protein, and therefore less gluten. This creates a softer scone. However, pastry flour also works really well. In a pinch, you could definitely use all-purpose flour, the product will just be a bit denser.
2.) Pumpkin pie spice is just a mixture of cinnamon, ginger, nutmeg, cloves, etc. I like to buy it pre-mixed from either Trader Joe’s or Penzey’s, just because it saves me from having to measure out all of the spices. Super lazy, I know. But, if you don’t have access to pumpkin pie spice, or if you just want to make it yourself, you can find a recipe for it here: https://www.mybakingaddiction.com/pumpkin-pie-spice-recipe/
3.) Be sure to use a stick-style vegan butter rather than the tub-style ones. The stick vegan butters contain less water and have higher fat content, which is necessary for this recipe. Softer, tub-style butters are harder to create that flaky texture with.
4.) Be sure to keep your butter, pumpkin, and milk as cold as possible. This helps prevent the butter from breaking down too much in the dough, which creates a flakier end result.
5.) The scone dough freezes really well. You can freeze the cut out scones before baking, then bake them from frozen. I add an additional 3-5 minutes to the bake time.