These dairy free pumpkin scones are wonderful for a fall brunch with friends, or to serve on Thanksgiving morning. Made with simple ingredients, these scones are simple and easy to whip up. Plus, they bake in just 15 minutes!
Ingredient Notes
Here’s a photo of all the ingredients you’ll need for the scones.
And here’s what you’ll need for the maple glaze topping:
Here are some helpful ingredient notes:
- Dairy-free butter – This recipe was tested using Country Crock plant butter sticks. I recommend using a dairy-free stick butter rather than a tub butter, as the later tends to have a higher moisture content which can throw off the texture of scones.
- Pumpkin puree – You want canned plain pumpkin puree, not pumpkin pie filling.
- Maple syrup – I recommend using Grade A dark maple syrup, which has a more robust maple flavor compared to Grade A amber or light maple syrup. Using dark maple syrup really enhances the maple flavor in the glaze. However, you can definitely use whatever you happen to have on hand – it’ll all work.
- Pumpkin spice – You’ll definitely want that classic fall flavor in here! If you don’t have pumpkin spice on hand, you can substitute the 1 tablespoon of pumpkin spice with 1 ½ tsp cinnamon, ¾ tsp ginger, and ¾ tsp nutmeg.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
First, if you’re reading this recipe ahead of time, I recommend refrigerating your pumpkin puree. It seems to help achieve the right texture in the recipe (i.e. crisp edges, tender interior). However, if you’re about to make these right now, that’s fine too. It may just have a slightly less crisp texture at the edges.
Alright, now that we’ve gone over that – let’s make some scones! Start by putting the flour, pumpkin spice, baking powder, salt, and cold dairy-free butter in a mini food processor bowl or blender.
Pulse it a few times until everything is incorporated.
Note – if you don’t have a food processor or blender, that’s OK. In that case, mix together the flour, pumpkin spice, baking powder, and salt in a bowl. Then cut in the dairy-free butter with a pastry cutter or with two knives.
In another bowl, mix together the pumpkin puree, brown sugar, egg, and vanilla. Whisk until well combined.
Pour the dry ingredients into the bowl with the wet ingredients. Stir until combined.
Pour the dough out onto a floured surface and split into two balls. Pat each into a disc, then cut each disc into 6 even wedges.
Transfer to a parchment-lined baking sheet.
Bake the scones at 425 degrees F for about 15 minutes, or until the edges are turning a light golden brown.
Important – if your primary heat source is on the bottom of your oven, I recommend baking these on the upper-middle rack. Most ovens have 5-6 spots for racks. Depending on your oven, you’re looking at spot #2 or 3 – i.e. slightly higher than center. Baking this way will ensure the tops get slightly crisp without the bottoms burning.
Let the scones cool for a few minutes on the pan, then transfer to a cooling rack. When cool, prepare the glaze by mixing together the powdered sugar, maple syrup, and oat milk (or any dairy-free milk).
Drizzle the glaze onto the scones and let sit for a few minutes until the glaze sets. Then dig in and enjoy!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Store at room temperature in an airtight container for up to 2-3 days. If you plan to keep them longer than that, freeze the scones.
Yes. Bake the scones as directed and let cool fully, then freeze in an airtight container or ziptop bag. Do not glaze before freezing. Instead, reheat in a 350 degree F oven for 5-10 minutes from frozen, then let cool and add the glaze when ready to enjoy.
It’s not recommended for this recipe as-is, since fresh pumpkin puree tends to have a higher moisture content which can affect the texture of the scones. However, if you strain fresh puree overnight in cheesecloth over a bowl in the fridge, it can help it thicken up to use in this recipe.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free.
This recipe may contain nuts, depending on your choice of dairy-free butter. If you cannot have nuts, just double check that your dairy free butter does not contain any.
This recipe does contain wheat/gluten (in the flour), eggs (in the egg), and soy (in the dairy free butter). I have not tested substitutes for the flour and eggs in this particular recipe, and am not confident the recipe would work without these ingredients.
This recipe can easily be made soy free by choosing a soy-free dairy-free butter, like Earth Balance soy-free sticks. Also, choose a dairy-free milk that is soy free, like oat milk or almond milk.
More Dairy Free Pumpkin Recipes
If you’re looking for more ways to use up all that canned pumpkin in your pantry – be sure to give one of these a try:
- Dairy free pumpkin pudding
- Dairy free pumpkin banana muffins
- 5 ingredient pumpkin bread
- Dairy free pumpkin truffles
- Easy pumpkin pancakes
I hope you enjoy these dairy free pumpkin scones! They feel like such a warm and cozy treat this autumn season. If you get a chance to try them, please leave a recipe rating or comment below.
Dairy Free Pumpkin Scones
Ingredients
For the scones:
- 1 ½ cups all-purpose flour
- 1 tbsp pumpkin spice
- 2 tsp baking powder
- ½ tsp salt
- ⅓ cup dairy-free butter, cold, cut into several pieces
- ⅓ cup canned pumpkin puree (ideally refrigerated overnight)
- ⅓ cup brown sugar
- 1 large egg
- ½ tsp vanilla extract
For the glaze:
- ½ cup powdered sugar
- 1 tbsp maple syrup (recommend Grade A dark)
- ½ tbsp oat milk (or any dairy-free milk; slightly more if needed)
Instructions
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Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
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Add the flour, pumpkin spice, baking powder, salt, and cold dairy free butter to the bowl of a food processor (or blender). Pulse a few times until well incorporated.
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In another bowl, combine the pumpkin puree, brown sugar, egg, and vanilla. Whisk until well combined.
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Pour the dry ingredients into the wet ingredients. Stir until a ball of dough forms.
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Pour the dough onto a floured surface. Break into two equal balls of dough. Shape into two discs. Cut each disc into six even wedges. Move the wedges to the parchment lined baking sheet.
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Bake at 425 degrees F up the upper-middle rack (see notes) for approximately 13-15 minutes, or until they start to turn lightly golden brown at the edges. Let cool for a few minutes on the pan, then transfer to a cooling rack.
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Meanwhile, prepare the glaze by mixing the powdered sugar with the maple syrup and oat milk. (If the glaze is too thick, add an extra splash of oat milk).
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When scones are completely cool, drizzle glaze over the top. Let sit for a few minutes so the glaze solidifies, then enjoy.
Recipe Notes
- Refrigerating the pumpkin puree overnight helps ensure these scones achieve the right texture. However, if you do not have time to refrigerate it, the recipe will still work. Just note the scones may achieve slightly less crisping along the edges without this step.
- Placing the butter in the freezer for a ten minutes before starting can help it stay cold during preparation.
- If you do not have a food processor, you can still make these scones. Mix together the dry ingredients, then cut in the butter with a pastry cutter or knife. Follow the rest of the directions as instructed.
- Most ovens have 5-6 spots for racks. I recommend baking these on the upper middle rack – so #2 or 3. Baking these slightly higher than center (when your heat source is on the bottom) will ensure the tops get slightly crisp without the bottoms burning.
Nutrition analysis (approximate per scone): 159 calories, 5.5 g fat, 2.5 g saturated fat, 240 mg sodium, 25 g carbohydrate, 1 g fiber, 12 g sugar, 2.5 g protein, Vitamin D: 1%, Calcium: 5%, Iron: 6%, Potassium: 1%
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