Dairy-Free Glazed Pumpkin Spice Scones

Once again, it’s fall time.

Leaves are falling, the weather is getting colder and sweaters are coming out of storage.

Pumpkin everything is on display at local super markets, retail stores and just about everywhere else.

And for good reason. The spices that give “pumpkin” food items their distinct flavor do, in fact, taste warm. There’s hardly any room to deny it, whether a fan of the taste or not.

The magic combo? Cloves, cinnamon, ginger and nutmeg. You can even add in a little allspice for a bonus boost.

Matthew, stop rambling about your love of Fall and the psychology of spice and get to the tasty stuff right?

I hear you, and as your humble home chef, I’ll get on with it.

These Dairy-Free Pumpkin Spice Scones are a recipe I’ve tinkered with several times in pursuit of perfection.

They are not overly dry, packed with warm spice flavor and the pumpkin gives them a delightful cake texture.

And the true guarantee that they’ll be good?

This recipe received my mother’s careful guidance.

Read on and enjoy our perfect Dairy-Free Pumpkin Spice Scone recipe!

Dairy-Free Glazed Pumpkin Spice Scone Ingredients

• Flour – Regular flour is all you need, I’ve seen folks use bread flour, but I can’t taste much of a difference between the two.
• Brown Sugar
• Plant Based Heavy Cream – Country Crock has a plant-based heavy cream that is absolutely delicious. We’re not even sponsored by Country Crock but we’ll sing their praise as a replacement for dairy.
• Egg – A large egg from your local farmers market, homestead-y friend or grocery store
• Pumpkin Puree – store bought is the easy choice here, but fresh is going to give you the best flavor. Personally, I’m a lazy chef whenever I can be, so I went store bought.
• Vanilla
• Molasses – Grandma’s Molasses is what we found in stores here in Ohio, but any old Molasses that you can find will fit the bill.
• Ground Ginger
• Ground Cinnamon
• Ground Cloves
• Ground Nutmeg
• Plant Based Butter – You already know what I’m going to recommend. Country Crock all the way.
• Powdered Sugar
• Salt
• Baking Powder
• Baking Soda
• Confectioners Sugar

Instructions on Making Dairy-Free Glazed Pumpkin Spice Scones

Making the Dairy-Free Pumpkin Spice Scones

1. In a medium sized bowl, combine the pumpkin, egg, heavy cream, molasses, and vanilla. Set it aside. We’ll be back for it after mixing our dry ingredients.

2. In a food processor, combine your flour, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg and salt. Run your processor for 10-30 seconds to combine.

Note: If you have a small food processor like I do, you can set all of your ingredients in a large bowl, and mix in batches until all of your dry ingredients are combined.

3. Cutting with a knife, divide your cold butter into 1/2-inch pieces. Add to your food processor mixed dry ingredients. Be careful not to overmix, the mixture should be a bit crumbly.

4. In a large bowl or stand mixer, combine both of your mixtures. Do not overbeat, you are looking to gently combine everything until you have a slightly sticky dough.

5. Pre-heat your oven to 400 F and get out a baking sheet. Line with parchment paper.

6. Get out a cutting board and lay a sheet of parchment paper over it. This will help out dough not stick and make clean-up super easy. To further keep our dough for sticking, sprinkle some flour over the parchment paper lined cutting board. You only need a lightly coated surface.

7. Place your dough onto your cutting board and knead it into a ball. Then, divide that dough ball into halves and form those halves into two separate smooth balls. Press them down into roughly 6 inch diameter circles that are a little under an inch thick. Get out your ruler and get your dough to about 3/4 inches if you’re an exact engineer like me.

8. Re-flour your cutting board and, this is the important bit, coat a large cutting knife in flour. This will allow your knife to not get stuck on the sticky dough as it cuts. Cut your circles of dough into 6 equal equal wedges. I cut them in half first, then work out the spacing to get 1/6 size wedges. This makes it easier to get your measurements right.

9. Place your wedges onto your parchment paper lined baking sheet.

10. Bake for 12-15 minutes. If using a convection oven, lower your baking time to 10-12 minutes.

11. Remove scones from oven and set aside to cool for about 10-20 minutes.

Making the Glaze Topping

1. In a medium bowl, whisk together confectioner’s sugar, pumpkin puree, water, cinnamon, ginger, cloves and nutmeg until smooth. The glaze should be nick and thick.

Glaze and Serve!

1. Spoon the glaze over your cooled scones and let it drip down the sides, both for flavor and because, frankly, it just looks good.

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