One thing I can never get enough of is a good scone. I love all variations from savory to sweet and really enjoy experimenting with different combinations of flavors. But my all time favorite go-to would have to be this tried and trusted vegan pumpkin walnut scone. I’ve made it about a million times and it doesn’t even matter what season we are in, they are always yummy!
For this scone, I used my favorite vegan binder, aquafaba (chickpea water aka liquid from a can of chickpeas aka liquid gold). It gives these pumpkin scones the perfect delicate crumble.
Just 8 ingredients that are all pretty simple and straightforward are all you need to make these pumpkin scones:
- whole wheat pastry flour (all-purpose will also work)
- your favorite plant based milk (almond works really well in baked goods)
- canned pumpkin
- plant based butter (I love Earth Balance brand because it has the right ratio of fat to water content to make a good crumble)
- baking powder
- a little salt
- walnuts (these are optional, delicious with or without)
To make these beauties:
Simply mix together all of the dry ingredients and whisk. This helps to incorporate air into your mixture so that the scones will be light and not dense.
Next, add in your wet ingredients and stir to incorporate. This is where you will add in walnuts or any other add-ins you like. Some of my favorites are walnuts of course, cranberries, and dark chocolate chips. Add some or all of these for different variations of flavor!
Now you will chill the batter in the fridge for about 15 minutes. This helps the dough firm up for cutting.
Once firmed up a little, form dough into a disc of about 6 by 6 inches. Using a pizza cutter or sharp knife, cute into 8 triangles and place on a pastry sheet, separated.
Bake at 350 for about 25 minutes. You’ll smell the comforting pumpkiny goodness throughout the house as it bakes. That’s my second favorite part of these little guys!
After baking, you’ll let it cool for a few minutes before topping with an optional glaze. I prefer it with the glaze, it just makes these taste like a real treat.
For these scones, we make a simple glaze of powdered sugar and almond milk. To make these taste even more delectible (not that it even needs it!), add in a little bit of pumpkin (half a teaspoon) and a dash of cinnamon. This is optional, but totally recommended for extra yummy pumpkin flavor!
These vegan pumpkin walnut scones store well on your counter for several days. Warm up in the oven, not the microwave! The microwave tends to alter the texture.
I hope you enjoy these scones! let me know how it worked for you in the comments!Print
Flavor packed with simple ingredients, these pumpkin scones will knock your socks off no matter the season!
2 3/4 cup whole wheat pastry flour
1/2 cup cane sugar
1 tablespoon baking powder
1/2 tsp sea salt
1/2 cup Earth Balance butter (or other plant based butter)
1 1/2 teaspoon vanilla
1/2 cup plant based milk
1 cup of crushed raw walnuts (optional, plus other desired add-ins like cranberries)
Preheat oven to 350 F.
In a large mixing bowl, combine all of the dry ingredients and whisk well.
Using a pastry cutter or fork, cut in the butter until only small bits remain.
Next, add in the aquafaba, vanilla, and milk. Mix well and place batter in fridge for about 15 to 20 minutes to firm up.
Once somewhat firm, place batter onto a clean surface and form into a disk roughly 6 to 7 inches in diameter.
Using a pizza cutter or sharp knife, cut into 8 equal triangles.
On a pastry sheet, place each triangle without touching the other. Bake for about 25 minutes or until knife inserted comes out mostly clean.
Top with optional glaze.
To make glaze, mix 2 cups of powdered sugar with 2 tablespoons of almond milk and 1/2 teaspoon of pumpkin puree. Mix until it forms a glaze. Add in a sprinkle of cinnamon if desired for extra flavor. Using a fork, drizzle glaze over the scones. The glaze will harden on its own. Enjoy!