vegan pumpkin scones with maple glaze

vegan pumpkin scones_hot for food

It’s the season for pumpkin spice everything and of course, I couldn’t resist. I made these light and fluffy vegan pumpkin scones with maple glaze to get into the autumnal spirit. They’re made with ingredients like pumpkin puree, whole wheat flour, coconut oil, and maple syrup.

Scones are such a delicious baked good, and surprisingly they aren’t too hard to make!

Bake them on a lazy Sunday morning so you have delicious pumpkiny goodness to keep you going through the week. Have one as a quick breakfast treat, or settle down with a scone and hot drink on a chilly day! 

If you’re looking for more of a savory vibe I’ve also got these cheesy chive biscuits for ya. And don’t ask me the difference between a scone and a biscuit. I think it might just be based on where you’re located in the world!

vegan pumpkin scones recipes

vegan pumpkin scones_hot for food
4.5 from 6 votes
Print Recipe

vegan pumpkin scones with maple glaze

These sweet and pumpkin-y scones make an ideal breakfast treat or coffee break companion! 

Course Dessert
Cuisine American
Keyword maple glaze, pumpkin, scones
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 12 scones
Author Lauren Toyota



  • 1 1/2 tbsp ground flax
  • 3 tbsp water
  • 3 C whole wheat flour
  • 2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp sea salt
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp all spice
  • 7 tbsp coconut oil, cold and solid
  • 1 C maple syrup
  • 1/2 C canned pure pumpkin puree
  • 1/2 C nondairy milk
  • 1 tsp vanilla extract

maple glaze

  • 1 1/2 C powdered sugar
  • 2 – 2 1/2 tbsp nondairy milk
  • 1 tsp maple extract
  • 1/4 C whole pecans


  1. Preheat oven to 425°F.

  2. Combine ground flax and water set aside to thicken for about 10 minutes.

  3. In a large mixing bowl, combine whole wheat flour with baking powder, sea salt, and spices.

  4. In another mixing bowl, combine maple syrup, pumpkin puree, nondairy milk, and vanilla extract and set aside.

  5. The coconut oil needs to be solid like butter, so it’s best to measure it out and then place it in the fridge for about 20 minutes. Add it in small chunks to the flour mixture. Using a pastry blender, cut the cold oil into the flour until it resembles a crumb-like texture.

  6. Add the thickened flax mixture into the bowl along with liquid ingredients and stir to combine. Fold a few times until the dough just comes together. 

  7. Place the dough on a lightly floured surface. Using your hands, shape the dough into a long rectangle that’s approximately 1 ¼-inch thick and 4-inches wide. Then make alternate diagonal cuts along the rectangle to cut out 12 triangles. These don’t have to be perfect but try to get them relatively the same size so they bake evenly.

  8. Bake scones on a parchment lined baking sheet for 12 to 15 minutes or until golden brown. You can check by placing a toothpick through the centre of a scone and it should come out clean.

  9. Once the scones are out of the oven, place on a wire rack to cool. If you want, you can toast whole pecans on a baking sheet to get them golden brown and fragrant. Once cool to touch, you can chop them into smaller pieces to decorate the glazed scones or you can just use them raw as they are pretty flavourful as is!

  10. To prepare the glaze, whisk together the powdered sugar, nondairy milk, and maple extract. It should be slightly smooth and runny so that it drips off the scones but also stays coated on top. Adjust the amount of nondairy milk and/or powdered sugar as necessary.

  11. To glaze the scones, dip the tops into the bowl of glaze and allow excess to drip a little. Place back onto the wire rack, glaze side up. Some glaze will drip down the sides. Be sure to sprinkle with chopped pecans right away so that they’ll stick. Allow them to dry. Store scones in an airtight container at room temperature.

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18 thoughts on “vegan pumpkin scones with maple glaze”

  1. I just made these scones and they are ahhhhmazing!! I added about 2 tbsp of coconut sugar to the dry ingredients because I wasn’t sure if they would be sweet enough for my non vegan extended family, and used 1tbsp maple syrup when I couldn’t find maple extract and it worked out fine. Plus a little extra cinnamon on the icing before it dried because I love cinnamon! So worth the time it takes to bake from scratch!

  2. Amazing recipe! I was wondering if you think maybe I could use an egg replacement rather than the ground flax and water? Is that the purpose of the flax and water? Not sure if the egg replacement (powder) would make a difference. Thanks!

  3. Made these today and they were pretty good!
    I found the scones a little on the sweeter side and with the glaze it was a little too sweet-next time I’ll use less maple syrup. I also found the dough quite wet so i had to add in a bit more flour. With these tweaks, I’ll be making these scones again 🙂 Thanks Lauren and John!!

  4. This was so much easier than I thought it was going to be. My co-workers think "vegan" means "crazy", but they lost their minds over these scones so I decided to make another batch this weekend. I forgot my flax egg this time, but it they still taste great and binded together just fine. I’ll probably use the flax egg next time, but they’re still amazing. Also, I ran out of some of the spices, so I just used 3 tsp of a pre-made pumpkin spice mix.

  5. Hi Lauren! I just made these yesterday and I found that they are SUPER dense. I didn’t follow your recipe exactly and I am wondering if you could figure out where I went wrong because I would love for these to become a staple for group breakfasts. I used sugar instead of maple syrup….maybe that’s it? I used vegan butter but you said that would work too? Also, my flax egg turned out pretty thick, like not really a liquid. Could that be why my scones were not scone-y? They are kinda dense bready.

  6. I just made these tonight for dessert. They turned out really good!! I used 1/2 cup agave and 1/2 cup maple since I didn’t want to part with a whole cup of maple syrup. They’re a heartier scone which I love – not too sweet! I really really like them! To get better looking triangles I’d probably only do 10, instead of 12, next time. Mine look like small pizza slices haha. Can’t wait to have another with my morning coffee 🙂

  7. Hi Lauren, do you think I could replace one of the cups of flour with all purpose flour? I’m bringing them to a bake sale and don’t want them to be too grainy. Or maybe they don’t turn out grainy? I’ve just found some recipes that use all whole wheat flour to have a funny texture. 🙂

    1. Mine was wet and sticky too, but you can still bake it this way and it turns out the same! Just shape it with your hands. It’s messy, but so worth it! And if you don’t want to touch the dough, just scoop it onto your baking tray with a scooper. It’ll just be round shaped instead of triangular, but a lot of scones are this shape anyway.

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