Pumpkin Spice Latte Scones
Fulfilling all your fall PSL dreams, but making them vegan.
Servings: 8 scones
Ingredients
- 1 cup pumpkin puree
- 1/4 cup non-dairy milk
- 1/2 cup vegan butter, chilled
- 1 tbsp vanilla extract
- 2 1/2 cups flour
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
- 1 tbsp pumpkin pie spice
- 1 tbsp baking powder
- 1/2 tsp salt
PSL Glaze
- 1 cup powdered sugar
- 1 tbsp non-dairy milk
- 1 tsp vanilla
- 1 1/2 tsp instant coffee crystals sub brewed espresso or strong coffee
- 1/4 tsp pumpkin pie spice
Instructions
- Cut the butter into small pieces and place in the freezer for about 5-10 minutes.
- In a large bowl add the flour, baking powder, salt, cinnamon, pumpkin pie spice and brown sugar. Whisk together until combined.
- Add the chilled butter to the dry ingredients and using your fingers or a pastry cutter, cut in the butter until small pea-size bits or butter exist.
- Add in the pumpkin, milk and vanilla, stirring until no dry ingredients remain and the dough is well combined.
- Grab a parchment lined baking tray and turn out the dough forming one large circle (about 8 - 9 inches wide). Slice the dough into 8 slices like a pizza. Arrange the scones on the tray with a few inches between each scone. Place the tray in the freezer or refrigerator for 15-20 minutes to chill.
- Preheat the oven to 425°. Place the chilled scones on the center rack of your oven and bake for 15 minutes. Remove from the oven. After the scones have cooled for a few minutes place on cooling rack.
- Prepare the PSL glaze by whisking all the ingredients together until completely smooth. Set aside.
- Once you are ready to add the glaze, place a piece of parchment paper or foil under the cooling rack to catch any excess glaze. Drizzle the glaze over each scone to desired sugary preference.
Notes
Pumpkin: Make sure you are choosing pumpkin puree, not pumpkin pie filling. They are two different products.
Chilled butter: Keeping the butter chilled is key to a moist, fluffy scone. Simply dice up the butter into small pieces then place in the freezer for a few minutes until it is time to cut it in to the flour mixture.
Instant coffee: You may not have instant coffee on hand, but don't let that stop you from this PSL glaze. You can swap out for some brewed espresso or strong coffee. You may just need to add a bit more powdered sugar to get the right consistency for the glaze.
Storage: Place any leftover scones in an air-tight container in the refrigerator for 2-3 days. Simply warm in the microwave for a few seconds or place on the kitchen counter for a bit prior to eating.
Enjoy!