Starbucks Copycat VEGAN Pumpkin Scones – Easy pumpkin scones recipe inspired by Starbucks that taste so much better! They’re soft, perfectly spiced and topped with two delicious glazes.
Just like my Pumpkin Pie, Pumpkin Cheesecake and Pumpkin Waffles, these pumpkin scones are a beloved fall classic turned vegan!
These vegan pumpkin scones are incredibly moist, soft and full of flavor. You won’t miss the dairy at all, in fact it’s impossible to tell they’re vegan! The same goes for my Vegan Blueberry Scones Recipe.
What makes these pumpkin scones the very best
- Easy to make in 1 bowl – That’s right, the scone dough is made in 1 bowl! This is a fuss free recipe.
- Topped with a vanilla and spiced glaze – Just like Starbucks, I cover the cooled scones in vanilla glaze, then drizzle on a spiced glaze. You can use both or just one, whatever you prefer.
- They stay moist for several days – While some scones dry out quickly, these truly stay moist for at least 3 days. Stick them in the refrigerator to keep them fresh a bit longer, if they last that long!
How to make vegan pumpkin scones
Find the complete printable recipe with measurements below in the recipe card.
The pumpkin scone dough is so easy to make in one bowl!
First, mix the dry ingredients in a bowl. Then cut in the vegan butter using a pastry cutter or your hands, until it resembles coarse crumbs.
Dump in the wet ingredients and mix until a soft dough is formed.
Knead a few times on a lightly floured surface, flatten into a circle about 1 inch thick, then cut with a pizza cutter (or knife) into 8 even pieces.
Place on a baking sheet and bake for about 14-16 minutes. While the scones bake, make both the glazes. You can absolutely only use one glaze if you want!
Let the scones cool for at least 15 minutes, then spoon some of the white glaze on each one. Drizzle some of the spiced glaze on top.
More Fall breakfast recipes to love
Starbucks Copycat Vegan Pumpkin Scones
- 2 cups all purpose flour
- 1/3 cup brown sugar, packed
- 2 teaspoons pumpkin pie spice mix
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegan butter, cold and cut into small cubes or pieces
- 1/2 cup pumpkin puree
- 2 tablespoons almond milk or other milk
- 1/4 cup unsweetened applesauce
- 1 tablespoon pure vanilla extract
For the White Glaze
- 1 cup powdered sugar
- 1-2 tablespoons almond milk
For the Spiced Glaze
- 1 cup powdered sugar
- 1/2 teaspoon pumpkin pie spice mix
- 1-2 tablespoons almond milk
- Preheat the oven to 400 degrees F and lightly grease a large baking sheet (or line with parchment paper).
- In a large bowl, combine the flour, brown sugar, pumpkin pie spice mix, baking powder, baking soda and salt. Add the cold vegan butter, and use a pastry cutter or your hands to work the butter into the dry ingredients. It should resemble coarse crumbs.
- Now dump in the pumpkin puree, almond milk, applesauce and vanilla. Mix with a large wooden spoon until a soft dough forms.
- 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). Flatten it into a circle, about 1 inch thick.
- Using a pizza cutter or large knife, cut it like you would a pizza, into 8 pieces (see photos above for reference).
- Place on prepared baking sheet and bake for 14-16 minutes, until lightly golden brown on top.
To make the glazes:
- For the white glaze, combine the powdered sugar and milk in a small bowl and whisk until smooth. If the glaze is too thick, add more milk. If too thin, add more powdered sugar.
- For the spiced glaze, combine the powdered sugar, pumpkin pie spice and milk in a small bowl and whisk to combine.
- Let the scones cool for at least 15 minutes, then spoon some of the white glaze onto each scone. Drizzle some of the spiced glaze on each scone. Let glazes set before serving.
- This may work with coconut oil that is hard, you can cut it into the dry ingredients the same way.
- If you don’t have pumpkin pie spice mix, for the spice mix use: 1 teaspoon cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground ginger and 1/2 teaspoon ground nutmeg.
- They will stay moist at room temperature for at least 3 days. They can also be frozen in a freezer bag or container.
This recipe was first published in September 2018. Original photo of this recipe:
These are wonderful! I made them gluten-free and nut-free by using 1 c of GF measure for measure flour, 3/4 c of oat flour and 1/4 of potato starch, instead of the 2 c of wheat flour. And oat milk instead of almond milk. It worked! They are delicious.
Hi Megan. I’m thrilled to know the scones turned out wonderful, and with your substitutions! Thanks for your wonderful feedback and ideas!
These are delicious, I’m not much of a baker but to my surprise they turned out great, I used gluten free flour so a little denser and they don’t look as pretty as yours, but still good.
Thanks for all the great recipes😄
You are welcome, Bev. I’m so glad you loved the scones! Thanks for your wonderful feedback and review!
Wow. Scrolled upon this recipe and realized how much I missed these scones since going vegan. Made them the next day, and they came out fantastic. I was surprised by how simple this came together. My friends love them!
I’m so glad you found my scones recipe, and that they were a hit! Thank you for your terrific feedback!
So delicious and easy to make! On my second batch I made two rounds and cut them in 4ths so we had mini scones which were the perfect size. Everyone loved these. A definite do again.
I’m so glad you guys loved the scones! I love the idea of mini scones! Thank you for your incredible feedback and great idea! Happy cooking!
I love this idea! Do you remember how long you baked the mini-scones?
I want to try this but not familiar with dough making. What is meant by cutting in the butter? Also, I try to avoid butter and oils but I realize in some recipes it can’t be avoided. How much could I reduce the butter before it’s too little?
As always, I love your recipes and like that u try to give replacements for oil, sugar for us diabetics!
Hi Bill! Cutting in the butter is a way of distributing cold butter into flour, which will make for flaky, rich scones. You can use a pastry cutter which is the easiest way, or even your hands if needed. You honestly can’t reduce the butter here without negatively affecting the outcome. You may want to search for “oil free vegan scones” for a different recipe. If I knew of an easy substitute I would tell you, but it’s hard with this recipe. I’m so glad you enjoy my recipes, thank you!
Whole family loved these, one question, would these freeze ok before the icing is added?
Hi Mary, that’s so wonderful to hear your family loved the scones! I recommend freezing them without the icing on top, but it isn’t the end of the world if they’re already iced.
Absolutely delicious. Made them 2 nights ago they are all gone… Well, just gotta make them again. Thank you. These are better than stbx for me! Didn’t have vanilla on hand or apple sauce, skipped vanilla and sub apple with mashed banana 👍
Hi Claire. Thank you for sharing you experience and great feedback! I’m thrilled you loved the scones! They are definitely a favorite in our home!
Absolutely fantastic! I skipped the white icing but added the spiced one, it was delicious and added the perfect amount of sweetness. I would 100% make these again and again. They looked just like the image, perfection!
Hi Sonya. How wonderful that your muffins turned out perfection! I’m so happy that you love them and will be making the again! Thank you for your fabulous feedback and review!
Unbelievably good, better than Starbucks!!
We left off the white frosting and did the cinnamon instead. Delish.
Thank you for sharing your great feedback, Julia! I’m so glad you loved the scones!
First time making scones – followed recipe exactly and these were excellent! Definitely don’t skip the spiced glaze – so good!
Is it possible to freeze them? Would like to make a double batch next time.
Hi Lindsay. I’m glad the scones turned out excellent for you! Thank you for sharing the wonderful feedback and review! The scones can be frozen, without the glaze. When ready to eat, thaw the scones and add the glaze fresh. Happy baking!
These were simple, fast and absolutely delicious. Cakey, not dry or crumbly. I had to use sweetened cinnamon applesauce and it wasn’t problematic. Will make again!
Hi Allison. I’m glad the scones turned out delicious for you, and that they were easy! Thank you for sharing your wonderful feedback!
My 6 year old daughter and I made this together today – she had a lot of fun squishing the butter into the flour mixture. We had a lot of giggles. This recipe is great and so yummy, thank you, Nora!
You are welcome, Valerie! Sounds like you and your daughter had fun and made memories! I love that! I’m glad you love the scones! Thank you for taking time to share your wonderful feedback and review!
These look terrific, but would they work with white whole wheat flour or some other besides bleached white?
I haven’t tested them with whole wheat flour so I can’t say for sure. You could try using a 1:1 mix of whole wheat and AP flour instead.
I thought you need some sort of degree and sophisticated kitchen equipment to make those!
Not only they were easy to make, it was quick and they are sooooo delicious ?!!!
Thanks for ANOTHER out of this world recipe!
Hi Aga. Yahoo! I’m so happy you found the recipe quick and easy! I love these scones! Thank you for sharing your fun and great feedback and review! Happy cooking!
Hello. I have made both the blueberry and pumpkin scone recipe and each of them turned out super wet/sticky–so there was no way to knead it. I followed both recipes meticulously and froze the butter. They still tasted great, but wasn’t even close to a cute triangle shape, just blobs. Any suggestions to what I might be doing wrong? I did add a little flour both time but was concerned it would make the bake too dry