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 scone separate.  

Pumpkin Spice Swirl Scones [Vegan]



Cooking Time




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


  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. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
  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 moistened and a shaggy dough forms.
  7. Turn the scone dough out onto a lightly floured surface. Pat into a 10×6 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 all the way across the bottoms.
  12. Serve warm and freeze the leftovers to heat up in the oven or toaster oven