Scones are a classic breakfast goodie that is not always that good. These Fluffy Pumpkin Spice Swirl Scones are tender, light, and fluffy! And they are layered with a sweet spice filling which keeps layers of tender scones separate.  

Pumpkin Spice Swirl Scones [Vegan]

Serves

8

Cooking Time

20

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Ingredients

For the Scones:

  • 10 Tbsp cold non-dairy butter, cut into approx. 1/4 inch cubes. Be sure to use one that comes in stick form!
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 3/4 cup pumpkin puree, not pumpkin pie filling!
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla
  • 2 teaspoons molasses

For the Spice Filling:

  • 1/4 cup granulated sugar
  • 2 teaspoons molasses
  • 1 teaspoon pumpkin pie spice
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Preparation

  1. Preheat Oven to 425°F. Line a baking tray with parchment.
  2. In a small bowl, combine the ingredients for the Spice filling with a spoon. Set aside.
  3. In another small bowl, combine pumpkin, lemon juice, molasses, and vanilla.
  4. Combine flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl.
  5. Add the cubed non-dairy butter into the dry mixture and work the butter into the dry ingredients until the butter is a little smaller than pea-sized and a little larger than a coarse meal.
  6. Add the pumpkin mixture into the bowl with the flour and butter mixture. Gently fold together just until everything is moist and a shaggy dough forms.
  7. Turn the scone dough onto a lightly floured surface—pat into a 10×6inch rectangle with the longer side toward you.
  8. Spread the spiced sugar mixture evenly across the top of the dough, then roll the dough toward you like a cinnamon roll.
  9. Be sure the seam is on the bottom, then gently pat the log into a 10×6 rectangle.
  10. Cut the rectangle in half longways, then into 4 pieces across. You should have 8 scones.
  11. Place the scones onto the parchment-lined baking sheet and bake in a 425°F oven for 18-20 minutes. The scones should be golden brown across the bottoms.
  12. Serve warm and freeze the leftovers to heat up in the oven or toaster oven.
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