Vegan Pumpkin Scones with Espresso Glaze
Pumpkin scones with espresso glaze! Soft vegan pumpkin scones with plenty of pumpkin puree and topped with a coffee glaze. Perfectly spiced and delicious!
I love scones as a lightly sweetened breakfast or brunch snack– I make my sweet potato scones and vegan strawberry lemonade scones all the time. Now, I’ve got these vegan pumpkin scones!
I saw a similar recipe on How Sweet Eats and loved the combo of pumpkin and an espresso glaze. My scone recipe is vegan and uses a lot more pumpkin puree, but I adore the coffee glaze that’s drizzled on top. It reminds me of a pumpkin latte!
Ingredient Notes
I use a DIY buttermilk often in my baked goods because it adds flavor, moisture, and a light and fluffy texture to baked goods.
To do a vegan option, I mix together vinegar and oat milk and let it curdle for 5 minutes. I prefer oat milk in baking as it has a higher carbohydrate content and therefore browns better, but soy milk will also work.
I use canned pumpkin puree for ease, and you can use any leftover pumpkin puree in my pumpkin cornbread muffins or no-bake pumpkin cheesecake bars.
I’ve tried this with other flours and prefer the all-purpose flour as these are already dense enough with an entire cup of pumpkin puree. If you use whole wheat flour, these pumpkin scones will be a little more hearty. I haven’t tried them with a gluten-free blend.
If you want a maple glaze instead of the espresso glaze, I recommend the one in my sweet potato scones recipe.
If you don’t have pumpkin pie spice, then you can substitute 1 teaspoon of ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves.
How to Make this Pumpkin Scone Recipe
Make the Buttermilk
Mix together the vinegar and milk and let sit for 5 minutes to circle
Grate the butter
Using a box grater (affiliate), grate the cold butter.
Add the butter to the flour
Add the flour to a large mixing bowl and add in the butter. Use a pastry cutter or your hands to mix together until it resembles course pieces.
Add the pumpkin puree to the buttermilk
To the buttermilk mixture, add the pumpkin puree and vanilla extract. Add to the flour mixture and combine. The dough will be thick!
Roll out
Roll the dough onto a cutting board and shape into a 1-inch thick circle. Using a sharp knife, slice the scones into 8 pieces: in half, then in half again and then in half again.
Bake
Pull the scones apart slightly, then bake for 20 minutes.
Glaze and enjoy
Whisk together the ingredients for the espresso glaze while the scones are cooking. Then, pull the scones from the oven and place on a cooling rack (affiliate). Drizzle immediately with the espresso glaze and sprinkle with course sugar.
How to Freeze These Pumpkin Scones
To freeze these scores, make sure to allow the scones to cool completely to room temperature. I do not glaze before freezing!
Then, wrap each scone tightly in plastic wrap. Transfer the wrapped scones to an airtight container or freezer bag and place in the freezer for up to three months. For best results, freeze scones as soon as possible after baking. If you freeze older, stale, dry scones, then they will still be that way after freezing!
If you want to freeze unbaked scones, then shape the scones and place them on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours. Then, transfer the scones to an airtight container or freezer bag and stick them in the freezer for 3 months.
To reheat baked scones, thaw overnight in the fridge or at room temperature for a few hours. Reheat in a preheated 350-degree oven for 5 minutes, or until warmed through.
For unbaked scones, thaw overnight and then bake according to this recipe or bake from frozen, increasing the baking time to 40 minutes.
More Pumpkin Recipes
- Vegan Pumpkin Pie Bars with Pecan Crust
- Spicy Pumpkin Soup with Kale
- Baked Pumpkin Oatmeal
- Pumpkin Waffles
- Vegan Pumpkin Pie with Graham Cracker Crust
These go so well with a cup of coffee and are also great for gifting!
If you make these vegan pumpkin scones, make sure to come back to leave a comment and a rating! Your feedback helps other readers and seeing you make my recipes makes my day.
Vegan Pumpkin Scones with Espresso Glaze
Ingredients
- 1/3 cup non-dairy milk of choice, I prefer oat milk
- 1 teaspoon white vinegar or apple cider vinegar
- 2 cups all-purpose flour
- 6 tablespoons cold vegan butter, grated*
- 1/3 cup packed brown sugar
- 3 teaspoons pumpkin pie spice*
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
Espresso Glaze
- 1 cup powdered sugar
- 1-2 tablespoons freshly brewed espresso
- 1/2 teaspoon vanilla extract
- course sugar, for sprinkling on top
Instructions
- Preheat the oven to 425 degrees F.
- Whisk together the milk and vinegar together to make a DIY buttermilk, then set aside for 5 minutes to curdle.
- In a large bowl, add the flour then add in the grated butter. Use a (or your hands) to combine the flour and butter together to make a course sand-like texture.
- Add sugar, pumpkin pie spice, baking powder, and salt.
- To the buttermilk bowl, add the pumpkin puree and vanilla extract, then whisk to combine. Add the pumpkin mixture to the flour bowl and stir until combined. The dough will be thick!
- Transfer the dough to a cutting board and form into a 1″ thick circle. Use a knife or pizza cutter to slice the circle into 8 slices.
- Place the slices on a lightly sprayed or parchment-lined baking sheet and bake for 20 minutes until golden brown and cooked through.
- While the scones are baking, whisk together the powdered sugar, 1 tablespoon espresso, and vanilla extract until well combined. If you need more espresso, add in another teaspoon at a time to make a thickened glaze. Remove the scones from the oven, drizzle on the espresso glaze, and then sprinkle on the course sugar. Let cool and enjoy!