Quick Pumpkin Spice Scones with Brown Sugar Crunch
Soft, tender pumpkin spice scones topped with a caramelized brown sugar crunch and an optional vanilla glaze. Ready in under 30 minutes and perfect for fall breakfasts with coffee.
Ingredients
- For the scones: 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1/2 cup cold vegan butter, cubed
- 1/2 cup pumpkin puree
- 1/4 cup non-dairy milk (plus 1-2 tbsp if needed)
- 1 tsp vanilla extract
- For the topping: 2 tbsp brown sugar
- 1 tsp cinnamon
- 1 tsp cold vegan butter, melted
- For the glaze (optional): 1/2 cup powdered sugar
- 1-2 tsp non-dairy milk
- 1/4 tsp vanilla extract
Instructions
- 1Mix the dry ingredients
In a large bowl, whisk together flour, sugar, baking powder, salt, and pumpkin pie spice. Add cold cubed butter and use a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- 2Form the dough
Stir in pumpkin puree, non-dairy milk, and vanilla until a soft dough forms. Turn dough onto a lightly floured surface and gently pat into a 1-inch thick circle. Cut into 8 wedges and place on a parchment-lined baking sheet.
- 3Add the brown sugar crunch
Preheat the oven to 400F (200C). In a small bowl, mix brown sugar, cinnamon, and melted butter. Sprinkle generously over the tops of each scone.
- 4Bake the scones
Bake for 15-18 minutes, until golden and slightly firm to the touch.
- 5Glaze and serve
Optional glaze: Whisk powdered sugar, non-dairy milk, and vanilla, then drizzle over cooled scones.
