Starbucks Copycat VEGAN Pumpkin Scones – Easy pumpkin scones recipe inspired by Starbucks that taste so much better! They’re soft, perfectly spiced and topped with two delicious glazes.
Just like my Pumpkin Pie, Pumpkin Cheesecake and Pumpkin Waffles, these pumpkin scones are a beloved fall classic turned vegan!
These vegan pumpkin scones are incredibly moist, soft and full of flavor. You won’t miss the dairy at all, in fact it’s impossible to tell they’re vegan! The same goes for my Vegan Blueberry Scones Recipe.
What makes these pumpkin scones the very best
- Easy to make in 1 bowl – That’s right, the scone dough is made in 1 bowl! This is a fuss free recipe.
- Topped with a vanilla and spiced glaze – Just like Starbucks, I cover the cooled scones in vanilla glaze, then drizzle on a spiced glaze. You can use both or just one, whatever you prefer.
- They stay moist for several days – While some scones dry out quickly, these truly stay moist for at least 3 days. Stick them in the refrigerator to keep them fresh a bit longer, if they last that long!
How to make vegan pumpkin scones
Find the complete printable recipe with measurements below in the recipe card.
The pumpkin scone dough is so easy to make in one bowl!
First, mix the dry ingredients in a bowl. Then cut in the vegan butter using a pastry cutter or your hands, until it resembles coarse crumbs.
Dump in the wet ingredients and mix until a soft dough is formed.
Knead a few times on a lightly floured surface, flatten into a circle about 1 inch thick, then cut with a pizza cutter (or knife) into 8 even pieces.
Place on a baking sheet and bake for about 14-16 minutes. While the scones bake, make both the glazes. You can absolutely only use one glaze if you want!
Let the scones cool for at least 15 minutes, then spoon some of the white glaze on each one. Drizzle some of the spiced glaze on top.
More Fall breakfast recipes to love
Starbucks Copycat Vegan Pumpkin Scones
Ingredients
- 2 cups all purpose flour
- 1/3 cup brown sugar, packed
- 2 teaspoons pumpkin pie spice mix
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegan butter, cold and cut into small cubes or pieces
- 1/2 cup pumpkin puree
- 2 tablespoons almond milk or other milk
- 1/4 cup unsweetened applesauce
- 1 tablespoon pure vanilla extract
For the White Glaze
- 1 cup powdered sugar
- 1-2 tablespoons almond milk
For the Spiced Glaze
- 1 cup powdered sugar
- 1/2 teaspoon pumpkin pie spice mix
- 1-2 tablespoons almond milk
Instructions
- Preheat the oven to 400 degrees F and lightly grease a large baking sheet (or line with parchment paper).
- In a large bowl, combine the flour, brown sugar, pumpkin pie spice mix, baking powder, baking soda and salt. Add the cold vegan butter, and use a pastry cutter or your hands to work the butter into the dry ingredients. It should resemble coarse crumbs.
- Now dump in the pumpkin puree, almond milk, applesauce and vanilla. Mix with a large wooden spoon until a soft dough forms.
- On a lightly floured surface, knead the dough a few times until it comes together. Flatten the dough with your hands (lightly flour your hands if sticky). Flatten it into a circle, about 1 inch thick.
- Using a pizza cutter or large knife, cut it like you would a pizza, into 8 pieces (see photos above for reference).
- Place on prepared baking sheet and bake for 14-16 minutes, until lightly golden brown on top.
To make the glazes:
- For the white glaze, combine the powdered sugar and milk in a small bowl and whisk until smooth. If the glaze is too thick, add more milk. If too thin, add more powdered sugar.
- For the spiced glaze, combine the powdered sugar, pumpkin pie spice and milk in a small bowl and whisk to combine.
- Let the scones cool for at least 15 minutes, then spoon some of the white glaze onto each scone. Drizzle some of the spiced glaze on each scone. Let glazes set before serving.
Notes
- This may work with coconut oil that is hard, you can cut it into the dry ingredients the same way.
- If you don’t have pumpkin pie spice mix, for the spice mix use: 1 teaspoon cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground ginger and 1/2 teaspoon ground nutmeg.
- They will stay moist at room temperature for at least 3 days. They can also be frozen in a freezer bag or container.
Nutrition
This recipe was first published in September 2018. Original photo of this recipe:
I have never even thought of making scones before … then I saw this recipe! They came out perfect!
Just wanted to add that your recipes have encouraged me to try making new things.. so thank you! ((hug))
MaryHope
Hi MaryHope. I love to hear my recipes encourage you to try new things! There’s so much deliciousness to be discovered! How awesome the scones came out perfect and delicious for you! Thanks for sharing your fantastic feedback! Happy cooking!
These are spectacular. I followed the recipe exactly as suggested, and these could not have come out any better. Very tasty; great texture. And these come together quickly. My new fall favorite! Thanks, Nora – well done!
You are welcome! I’m happy to see the scones turned out tasty for you! Thanks for your wonderful feedback! These are one of my fall favorites for sure!
These are the best thing I’ve eaten in a long time. So flavorful and moist. Very easy to make. These will be my go-tos this fall. I’ve made three of your recipes today(!), Nora, and they are all amazing. Thanks for being literally the only place I get my recipes. They never fail me.
Hi Kai. Thank you! You have been busy in the kitchen! I’m so glad you love the recipes! I agree these scones are so perfect for fall! I appreciate you sharing your wonderful feedback!
So yummy! Tastes like Fall :). Perfect for a Saturday morning treat. Followed the recipe exactly, they came out perfect! Thanks Nora!!
You are welcome! I’m so glad you loved the scones! Thanks for sharing your wonderful feedback!
This was insanely good and surprisingly easy. I’ve never made scones before and I was making them for the first time for my mom’s birthday breakfast, so I was a little nervous, but they turned out great! Light and airy. Thank you Nora
Hi Sonya. I’m so happy these turned out great for your mom’s birthday! Happy birthday to her! I appreciate you taking time to share your wonderful feedback!
Hi Nora,
I’m eager to try these Pumpkin Scones but need a gluten-free alternative. Have you tried making them with Almond Flour?
Thanks,
Sally
I don’t think almond flour will work, but a gluten free mix probably would!
Is there a particular vegan butter that you like best?
I use them all, but I prefer Miyoko’s brand for taste and quality of ingredients. Thanks!
Just took these out of the oven and they are UNBELIEVABLE! Super easy recipe, I was able to whip it together between meetings (another benefit to working from home ?). I must have been going too fast and missed a step because the dough was really wet so I added a bunch more flour at the kneading stage but it all came out just fine. Thanks Nora!
I used to love the Starbucks pumpkin spice scones and eat them way too often! I just made a batch of these and they were a hit! I even forgot the vanilla and they still tasted delicious. Thank you, Nora – your recipes are my favourite
I’m so glad you love the scones! Thanks for using my recipe, and for sharing your review and feedback! Happy cooking!
Another perfect recipe! I substituted the applesauce for more pumpkin puree and added 2tbsp white sugar + 1 tbsp extra almond milk. Texture and taste were both excellent!
Hi Lindsay. Thanks for sharing your wonderful feedback and review! I’m glad the scones turned out excellent for you!
This was my first time making scones, and I was very surprised how easy it turned out to be! The only (slight) modifications I made were using soy milk instead of almond and I only made the spiced glaze as I am not a huge glaze or frosting kind of person. I’ll definitely be making these again!
Bravo on making scones for the first time! I’m glad they turned out great for you! Thank you for sharing your wonderful review and comments! Happy cooking!
I cant have added sugar.
Will these taste good totally omitting the sugar?
I mean, I don’t think they would because they won’t be sweet at all, but if you like savory pumpkin scones they might work? I honestly can’t say because I haven’t tried it, but the sugar may be providing some structure to the scones as well.
These were so delicious and so easy! For some reason I’ve always been a little intimidated by scones. I’m so glad I gave these a try. The addition of the spiced icing is genius and really added a beautiful depth. Thanks Nora!
You are welcome, Ellie! I’m so glad you tried the scones and that they turned out wonderful for you! Thank you for taking your time to share your wonderful review and comments!
These are turning out perfectly in the oven. As they bake, I wanted to mention that this dough was perfect. It can’t together beautifully and rolled out well. It was not too sticky at all and I followed the recipe to a T. Thank you Nora for making simple, delicious dessert recipes that I can always rely on!
Meant to say they came out perfectly. Sorry about the typo
My favourite recipe!! If I were to cut them smaller to make them mini sized, any idea how much shorter my baking time would be?
Thank you, I love these too! You could probably cut off 5 minutes of bake time, but I’d keep an eye on them to make sure they don’t burn.
It’s Fall Y’all and these babies make for a delicious treat!!!
The dough was a bit too sticky at the end so I added approximately 1/3 cup of flour before I could work with it. The spiced glaze is yummy.
Thanks for sharing your review and comments! I’m glad you are loving the scones!
So yummy! Wondering
How best to store them!?
I keep them in a covered container at room temperature for 2-3 days, or in the refrigerator for up to a week. Thanks!
Have you made them gluten free? Your gluten free recipes are bang on! ?
I haven’t tested it myself, but I think a good gluten free flour mix would work!
This was my first time making scones and they turned out pretty good! As written the unglazed scones are perfectly sweet for us. I did have a problem with the kneading and cutting. My dough was very sticky despite weighing out exactly 250g of flour. I was reluctant to keep adding more but in the end it was necessary. Mine don’t look very tidy but the flavor is out of this world!
Hello Nora!
I want to make these to put in a treat basket for Christmas and was wondering how long the scones stay fresh. I was thinking of making them the night before but if the scones only keep for a day or two I’ll make them the day of.
Happy Holidays!
They are best the first day, but are quite good the second day as well. I wouldn’t go for longer than that, they start to get stale. Sounds fun, happy holidays!
Amazing! Soo moist and yummy! Thank you for this!
You’re welcome!
These scones are amazing! They’re soft and fluffy and not dry like most scones. They don’t last very long in our house. I didn’t have any applesauce so I used 1 flax egg ( 1 tbps flax, 3 tbps water) and they came out wonderful!
Hi. Can I make these a day or two ahead of time? If so, bake and freeze or refrigerate then ice? Or make a cut dough and stop these? Thank you.
Sure. They are best fresh, so if it’s going to be longer than a day, I would freeze the scones, then thaw and ice when you are ready to serve. I would not freeze the dough, but bake the scones and freeze or store in the refrigerator for up to a day.
Best scones Ive ever had. Super moist and the perfect balance of flavors. My two year old asks for them all the time since she first tried them.
Thank you so much! My kids LOVE these scones, too.
hey I was wondering if there is any substitute for apple sauce?
You could probably use vegan yogurt of some kind, but I haven’t tested it. Two flax eggs might work as well.