Here we are again folks, it’s fall, and you know what that means! It’s pumpkin season, and it’s time for all the fall flavors to make their appearance! These vegan pumpkin chai scones will definitely get you into that fall mood. They’re soft and flakey, deliciously spiced, and topped with a perfect vanilla glaze! Get your best fall sweater on and get cozy with some coffee and a slice of these pumpkin chai scones. You’ll be set for the season.

Why Chai Masala?

Yes, chai masala is an Indian spice mix, and it’s honestly quite delicious in lattes. However, I find that chai brings me in the fall mood more than pumpkin spice. I find it so cozy and comforting, and it just tastes great! Don’t get me wrong, I LOVE pumpkin spice, but I like chai just a little bit more. So to “spice” things up, HA! Get it? I switched the pumpkin spice for chai masala. If you think about it, they’re both just mixed spices anyway. So, if you want to use pumpkin spice, go for it! No pressure here.

Upon my research, a lot of pumpkin scones are “copycat” recipes of the Starbucks pumpkin scones. So I’m gonna tell you right now, I have no idea if these are comparable to those Starbucks ones. I’ve never had it, and I’m pretty sure they’re not vegan. But trust me, you don’t need me to tell you that these scones are delectable. They speak for themselves, so you guys gotta try it for yourselves!

Top Tips For Vegan Pumpkin Chai Scones:

• Work with cold butter. Cold butter will help create the soft and flakey layers. I like to keep my butter in the freezer for about 15-20 minutes before I start. If you’re not using a food processor, you will have to work quickly. Try not to handle the dough too much once it has been incorporated. The warmth of your hands can start melting the butter.
• Use vegan butter sticks. Vegan butter from the tub isn’t made for baking. They are made for spreads, so they are softer and melt quicker.
• Use full-fat coconut milk. Scones traditionally are made with heavy cream which gives them a rich flavor. So to replace that, I like to use full-fat coconut milk, it definitely makes these scones richer! It won’t make them taste like coconut at all.
• Use a food processor. It’ll make your life so much easier and faster. But if you don’t have one, you can make the dough with your hands or use a pastry blender (just be sure to work quickly).
• “Fold” the dough to create flakey layers. To get those luscious flakey layers, you will want to fold the dough. To do this, your dough should be in a clumpy stage. With a bench scraper, you’re gonna “fold” half of the dough over the other. Continue to do this until it starts coming together into one mass with no pockets of dry flour left. 
• Let the scones cool completely before adding the glaze. I know, I know, it’s so tempting to glaze it right when it comes out of the oven! Be patient, hot scones can melt the glaze right off. Wait until the scones are completely cool!

If you liked this recipe, you might want to check these out:

• Vanilla Bean Scones
• Matcha Scones
• Pumpkin Bread Rolls

If you’d tried this recipe out let me know in the comments! Don’t forget to follow me on Instagram @flouredframe and don’t forget to tag me when you create my recipes! Happy baking!

As an Amazon Associate I earn from qualifying purchases.

Vegan Pumpkin Chai Scones

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

• Author: Floured Frame
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 scones 1x
• Category: Breakfast/Snack
• Method: Baking
• Cuisine: American
• Diet: Vegan

Print Recipe

Pin Recipe

---

Description

These pumpkin chai scones will definitely get you into that fall mood. They’re soft and flakey, deliciously spiced, and topped with a perfect vanilla glaze! Get your best fall sweater on and get cozy with some coffee and a slice of these pumpkin chai scones. You’ll be set for the season.

---

Ingredients

Scale 1x2x3x

Pumpkin Chai Scones

• 1 stick (114g) – vegan butter, cubed see notes
• 1/3 cup (75g) – pumpkin puree (not pumpkin pie filling)
• 2 tablespoons (30g) – full-fat coconut milk (from the can) see notes
• 1 teaspoon –  vanilla extract
• 2 cups (256g)- all-purpose flour, leveled and sifted (plus more for dusting)
• 1 teaspoon – salt
• 2 teaspoon – baking powder
• ½ cup (100g) – granulated sugar

Chai Masala Spice Blend (or sub for 1 ½ teaspoon of pumpkin spice)

• 1/2 + 1/4 teaspoon – ground cardamom
• 1/4 + 1/8 teaspoon – ground cinnamon
• 1/4 teaspoon – ground clove
• 1/4 teaspoon – black pepper
• 1/4 teaspoon – ground ginger

Icing:

• 1 cup (120g) – powdered sugar
• 1 teaspoon – vanilla extract 
• 1 ½ tablespoon – non-dairy milk, I used soy

Equipment:

• Food processor or pastry blender https://amzn.to/2SmmhK8
• Measuring cups or food scale https://amzn.to/3cQT0AH
• Measuring spoons
• Large bowl
• Rolling pin
• Bench scraper
• Knife
• Whisk

Cook Mode Prevent your screen from going dark

---

Instructions

1. Before starting, slice the butter into 1-inch cubes and place it in the fridge or freezer while you prepare the rest of the ingredients. See notes
2. In a small bowl, combine the pumpkin puree, full-fat coconut milk, and vanilla extract. Set aside.
3. Next, place the flour, sugar, baking powder, and salt in a large bowl and mix to combine. 
4. Add the cold cubed butter to the food processor, and pulse the food processor until you get a very coarse meal with pea-size bits of butter.
5. Transfer the butter-flour mixture to a large bowl, and add the pumpkin mixture. Using a wooden spoon, carefully mix until it begins to form a dough. Make sure to not over mix.
6. Once it starts to come together, use your hands to fold the dough over itself and lightly press it into itself. Continue to do this until you get a fairly cohesive dough. Do not overwork it.
7. Transfer the dough to a lightly floured work surface and gently pat or roll the dough into a rough 4-inch rectangle. Using your bench scraper, fold the dough in thirds, rotate it 90 degrees, and with a rolling pin, gently roll it out into a 4-inch rectangle again. When rolling it out, do not roll it completely flat, just enough to form a rectangle. This is how you create flakey layers. Repeat this step one more time. If at any time the dough feels sticky, add a little bit more flour.
8. After you shape it into a rectangle, fold it into thirds once more, but this time, gently pat the dough together. Shape the dough into a disc that is 6-inches in diameter, about 1 1/2-inches thick. 
9. Cut the dough into 8 triangles with a sharp knife. (You may need to wipe off your knife between slices if the dough is sticky.) Place them on a baking sheet lined with parchment paper, leaving space about 1-inch apart. 
10. Place the dough slices in the freezer for 30 minutes and preheat the oven to 375° Fahrenheit.
11. Bake the scones for 18 to 20 minutes, until the centers are set and the bottoms are slightly golden. Remove from the oven and allow the scones to let cool on the tray for 5 mins before transferring to a wire rack to cool further.
12. Prepare the glaze. Take a medium-size bowl and stir in the powdered sugar, vanilla extract, and non-dairy milk together until smooth. You are looking for a thick, but runny consistency. When your scones are completely cool, drizzle about a tablespoon of glaze on top of each scone. Allow the glaze to set, then serve and enjoy!

---

Notes

• Coconut milk: I prefer using full-fat coconut milk for my scones because they give the scones a more rich flavor. And no, it will not taste like coconuts. You can sub for any other non-dairy milk of your choice. Just pay attention to your dough, if it’s too sticky or too dry adjust accordingly.
• Vegan butter notes: Some vegan butter have different consistency, so I highly suggest placing the cubed butter in the freezer. This will help keep the butter colder for longer. 
• Icing notes: It might not look like it is not incorporating, but it will! Keep mixing until it does! If it is too runny, add more powdered sugar, and if it is too thick and not runny add a little bit of milk at a time. 

Keywords: vegan, vegan scones, pumpkin scones, vegan pumpkin scones, vegan breakfast, tea time, vegan snacks, vegan baked goods, vegan bakery, fall recipe