Vegan pumpkin scones are delicious for the whole family.  During the busy end of the year, fresh-baked breakfast options make our mornings easier, even for those with sensory issues. Since there are no chunks of fruit or nuts to set off the oral sensibilities of my daughter, these pumpkin scones are a crowd-pleaser in our house. The best part is that they use apple sauce and pumpkin puree.

These scones are straightforward to make in one bowl, so very limited dishes. There is also no unique technique for mixing them, so it’s great to let your kiddos help out.

This recipe is written using regular wheat flour but can be made with gluten-free flour. The scones also freeze well without the icing.

Happy Eating!

Vegan Pumpkin Scone Ingredients

2 cups all-purpose flour

1/3 cup raw sugar*

2 tsp. pumpkin pie spice mix*

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

½ cup vegetable shortening or vegan butter

½ cup pumpkin puree

2 Tbsp. dairy-free milk*

¼ cup apple sauce

1 tbsp. pure vanilla extract

White Glaze Ingredients

1 cup powdered sugar

1-2 Tbsp. dairy-free milk or water

Spiced Glaze Ingredients

1 cup powdered sugar

½ tsp. pumpkin pie spice mix

1-2 Tbsp. dairy-free milk or water

Vegan Pumpkin Scone Cooking Instructions

1. First, preheat the oven to 400° F and lightly grease a large baking sheet or line with parchment paper.
2. Next, combine flour, sugar pumpkin pie spice mix, baking powder, baking soda, and salt in a large bowl. Add the cold vegetable shortening/ vegan butter and use a pastry cutter, fork, or your hands to work into the dry ingredients. It should resemble coarse crumbs.

Sensory seekers love to help with this step because you get to feel the combination of many things on your hands and then mix them together. Placing your bowl on a damp towel or silicon mat can help keep the bowl from moving during this process. – don’t worry if some spills (a few tbsp. won’t ruin anything). The point is to have fun. When the mixture can be rubbed off the hands easily, you know it’s mixed enough.

6. Make a well in the center of the flour mixture and add the pumpkin puree, dairy-free milk, apple sauce, and vanilla.
7. Mix everything together with a wooden spoon or rubber spatula until a soft dough forms.
8. There are 2 options for forming your scones:
   • Option 1
     • 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). Form it into a circle about 1 inch thick.
     • Using a pizza cutter or large knife, cut it like a pizza into 8 pieces.
   • Option 2
     • Using a large ice cream scoop (I use a #16 scoop), scoop dough onto a prepared cookie sheet. With a #16 scoop, you should have around 12 scones
     • Then press the tops a little so they are not so ball-like in shape. (this is an excellent time to practice hard and soft pressing – sneak in that OT where you can)
9. Place in the oven and cook for 14-16 minutes, until lightly golden brown on top.
10. Let them cool for ~10-15 minutes on a wire rack before drizzling with the glaze of your choice, or enjoy as is. (Sometimes, when they are hot, no one can wait for the glaze.)

White Glaze Cooking Instructions

1. First, combine the powdered sugar and dairy-free milk or water in a small bowl.
2. Next, wisk until smooth.
3. Finally, if the glaze is too thick, add more liquid. If it is too thick, add more powdered sugar.

Spiced Glaze Cooking Instructions

1. First, combine the powdered sugar, pie spice mix, and dairy-free milk or water in a small bowl.
2. Next, wisk until smooth.
3. Finally, if the glaze is too thick, add more liquid. If it is too thick, add more powdered sugar.

Substitution Notes

1. Alternatively, use regular white sugar or brown sugar can be used in this recipe.
2. This recipe will work great with any dairy-free milk or regular milk.
3. If you don’t have pumpkin pie spice, you can make your own by combining:
   • 1 tsp. cinnamon
   • ½ tsp. ground clove
   • ½ tsp. ground ginger
   • ½ tsp. ground nutmeg