There’s just something irresistible about the smell of pumpkin, nutmeg, and clove filling your kitchen on a crisp fall morning. These bakery-style vegan pumpkin scones are everything you want in a cozy autumn bake—crisp edges, tender flaky middle, warm spices, and just the right amount of sweetness. Inspired by the kind of scones you'd find in a charming café or bakery window, this scone recipe delivers the richness of pumpkin pie in handheld form, without any dairy or eggs. Whether you’re diving into fall treats recipes or just craving a vegan pumpkin dessert that feels indulgent but wholesome, this is one to bookmark.

Perfect for brunch spreads, mid-morning coffee pairings, or a cozy breakfast in bed, this is not your average pumpkin scones recipe—it’s upgraded with nutmeg and clove for a spiced kick, and completely dairy-free without sacrificing that flaky, buttery texture. Think of these as your answer to those pumpkin scones starbucks fans line up for—only better, healthier, and plant-based.

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Bakery-Style Vegan Pumpkin Scones with Nutmeg and Clove

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Prep Time 15

Cook Time 20

Total Time 35

Course Breakfast, Brunch, Snack

Cuisine American, British

Servings 8 large scones

Equipment

Mixing bowls One large for dry, one medium for wet.
Pastry cutter or fork To work the coconut oil or vegan butter into the flour. If you don’t have one, two knives work in a pinch.
Baking sheet Line it with parchment paper to prevent sticking.
Bench scraper or knife To cut the dough into triangles or your preferred shape.
Measuring cups and spoons Precision matters with baking.
Cooling rack To cool the scones evenly after baking.

Ingredients

Dry Ingredients

2 cups all-purpose flour for gluten-free, use 1:1 gluten-free flour blend
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
⅓ cup brown sugar or coconut sugar

Wet Ingredients

⅔ cup canned pumpkin purée
⅓ cup full-fat coconut milk or any thick, unsweetened non-dairy milk
⅓ cup refined coconut oil solid (or vegan butter, cold)
1 teaspoon vanilla extract
1 tablespoon maple syrup optional for a sweeter scone

Glaze (Optional but recommended)

½ cup powdered sugar
1 –2 teaspoons non-dairy milk
Pinch of cinnamon

Optional Add-ins

Chopped pecans or walnuts
Mini vegan chocolate chips
Pumpkin seeds for garnish

Instructions

Preheat and Prep

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside. Measure your coconut oil or vegan butter and place it in the fridge if it isn’t already cold—it’s essential that it stays solid to create flaky layers.

Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, cinnamon, nutmeg, clove, and ginger. This base gives that rich autumn flavor, echoing classic vegan pumpkin muffins and vegan pumpkin bread, but in scone form.

Cut in the Fat

Using a pastry cutter or fork, cut the cold coconut oil into the dry mix until the mixture resembles coarse crumbs. Small, pea-sized bits of fat throughout the dough are ideal—this is what gives the scones their signature flakiness.

Combine the Wet Ingredients

In a separate bowl, whisk together the pumpkin purée, coconut milk, vanilla extract, and maple syrup if using. The consistency should be smooth and thick.

Bring It All Together

Add the wet mixture to the dry ingredients. Stir until just combined—do not overmix. The dough should be moist but not sticky. If it’s too dry, add a splash more milk. If adding nuts or chocolate chips, fold them in now.

Shape the Dough

Turn the dough onto a lightly floured surface. Pat it into a circle about 1 inch thick. Use a sharp knife or bench scraper to cut it into 8 triangles. For an even more classic scones recipe easy style, use a round cutter for traditional scone shapes.

Bake

Transfer the scones to the prepared baking sheet, spacing them out so they don’t touch. Brush the tops with a bit of non-dairy milk for extra browning. Bake for 18–20 minutes or until the tops are lightly golden and a toothpick comes out clean.

Cool and Glaze

Let the scones cool on a wire rack for 10–15 minutes. While they cool, mix the powdered sugar and milk until smooth to make the glaze. Drizzle over the scones and let set before serving.

Pairings

These vegan pumpkin scones are a dream with a hot cup of coffee, chai latte, or spiced tea. If you're looking for a cozy fall brunch menu, pair them with:

Vegan pumpkin soup – for a sweet and savory balance
Vegan blueberry scones – for variety on the scone platter
A fruit compote or apple butter on the side
Coconut yogurt with cinnamon and maple drizzle
A warm almond milk latte or golden turmeric latte

These scones also make an excellent addition to a fall-themed brunch board alongside vegan pumpkin cookies, muffins, and toast points with nut butters.

FAQs

1. Can I make these gluten-free?

Yes! Simply swap the flour for a 1:1 gluten-free baking blend. This creates gluten free pumpkin scones that are still tender and delicious. Some fans say they even rival the gluten free pumpkin scones starbucks offers.

2. What type of pumpkin should I use?

Use canned pumpkin purée, not pumpkin pie filling. You can also roast and mash your own pumpkin for a deeper flavor—especially if you’re chasing that amys healthy baking pumpkin scones vibe.

3. Can I freeze the dough?

Absolutely. Shape the scones, place them on a baking sheet, and freeze until solid. Then store in a freezer bag for up to 2 months. Bake from frozen, adding 2–3 extra minutes to the cook time.

4. Is there a paleo version of this recipe?

While this recipe isn’t paleo by default, you can adapt it using almond flour and coconut flour blends, plus maple syrup or coconut sugar for sweetening. This would lean toward a paleo pumpkin scone recipe, though texture will be more delicate.

5. What’s the best fat to use for flakiness?

Refined coconut oil gives the best structure while staying neutral in flavor. Vegan butter works too, especially if you’re looking to replicate that classic pumpkin scones starbucks mouthfeel.