Pumpkin spice-seasoned vegan scones with sweet, maple glaze are absolutely addictive, and they are so easy to make!
If you've never made scones before, it might seem intimidating, but they are very easy to make! Truly, if you can make cookies, you can make scones.
You start by mixing together the wet ingredients. The reason you do the wet ingredients first is to give the vinegar a chance to curdle the non-dairy milk. You're basically mixing the wet ingredients and making vegan buttermilk at the same time.
Now, mix up the dry ingredients, then cut in some vegetable shortening. Mix and mash this dough -- you can knead it with your hands, if you like! -- until it reaches a sandy consistency.
Then, add the wet ingredients to the bowl, and mix together. You should end up with a slightly-sticky ball of cohesive dough. It should be a little bit tacky but not stick all over your hands. If the dough is too sticky, add more flour, a tablespoon at a time, until it's a bit firmer.
Turn that out onto a baking pan lined with parchment paper. No need to mess with flouring a work surface here!
Form the dough into a fat, round disc that's a couple of inches narrower than the narrow side of your baking sheet. Then, use a pizza cutter to slice it into eight triangles.
Separate out the triangles, so there are a couple of inches between each one, and you are ready to bake!
While the scones bake, make your glaze either on the stovetop or using your microwave.
In a saucepan on the stove or in a mug in the microwave, melt your vegan butter with some maple syrup. Then, remove from the heat and whisk in your powdered sugar until you have a smooth mixture.
When the scones are done baking, let them cool, then drizzle on the glaze. If the glaze hardens up while you are waiting, you can stir it to liquefy.
Scones are super versatile! Feel free to add mix-ins to the dough like:
- fruit: Fresh or dried apricots or peaches are both lovely with these flavors
- chocolate chips or white chocolate chips
- chopped nuts, like pecans or walnuts
Around ⅓ cup of your mix-ins of choice should do it. Add them along with the other dry ingredients.
How to store
Store leftover scones in an airtight container on the kitchen counter. They will keep for two to three days.
You can freeze these, unglazed, in an airtight container. Let them thaw, then toast them, so they get nice and crunchy again before serving. Then, mix up the glaze and drizzle it on.
Vegan scones with maple glaze
For the vegan scones
For the maple glaze
- 2 tablespoons vegan butter
- ¼ cup maple syrup
- ½ cup powdered sugar
Make the scones.
- Preheat the oven to 425° F.
- In a small bowl, mix together the soy milk, vanilla extract, and vinegar. Set this aside.
- In a large bowl, mix together all of the remaining scones ingredients except for the shortening.
- Cut the shortening into the flour mixture, then use your hands to knead it together until it reaches the consistency of beach sand.
- Now, add the soy milk mixture to the bowl, and mix that together until you have a cohesive ball of slightly sticky dough. (See note.)
- Line a baking sheet with parchment paper, and place the ball of dough into the center. Use your hands to flatten it into a disc, then use a pizza cutter to slice it into 8 triangles. Separate the triangles, so they are evenly spaced on the baking sheet, and bake for 15-18 minutes, until the scones are golden on the outiside. Meanwhile, make the maple glaze.
Make the maple glaze.
- You can do this using your microwave or on the stovetop.
- For microwave: Combine the butter and maple syrup in a small bowl, and microwave until the butter melts. Take the bowl out, then whisk in the powdered sugar until you have an even mixture.
- For stovetop: Combine the butter and maple syrup in a small pan, and heat on medium until the butter melts. Take the pan off of the heat, then whisk in the powdered sugar until you have an even mixture.
Assemble the scones.
- When the scones are done cooking, let them cool on the baking sheet for 10 minutes before drizzling them with glaze. Let them cool completely, so the glaze can harden, before serving.