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Two dairy free pumpkin scones on a plate next to a napkin.

Dairy Free Pumpkin Scones

These dairy free pumpkin scones are a perfect fall treat, especially topped with a maple glaze!
Course Breakfast, Dessert
Cuisine American
Keyword dairy free pumpkin scones
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 scones
Calories 159 kcal
Author Dairy Free for Baby

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

  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

  2. 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.

  3. In another bowl, combine the pumpkin puree, brown sugar, egg, and vanilla. Whisk until well combined.
  4. Pour the dry ingredients into the wet ingredients. Stir until a ball of dough forms.

  5. 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.

  6. 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.

  7. 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).
  8. 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%