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Vegan fluffy and flakey pumpkin biscoff scones

Pumpkin Biscoff Scones (vegan)

LingLing Deng
Moist, fluffy and flakey vegan scones with pumpkin purée, Biscoff Biscuits and Biscoff Cookie Butter.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert, Snack
Cuisine American
Servings 12 scones

Ingredients
  

  • 2 cups all purpose flour
  • 1 ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup granulated sugar
  • ½ cup vegan butter, cold and cubed
  • ⅓ cup non dairy milk, such as soy milk
  • 4 tbsp pure pumpkin purée
  • 3 Biscoff Cookies, crushed
  • 2 tbsp non dairy milk, to brush
  • ~3 tbsp Biscoff Cookie Butter, to drizzle

Instructions
 

  • Preheat the oven to 400ºF and line a large baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl, sift together the flour, baking soda, salt and sugar.
    2 cups all purpose flour, 1 ½ tsp baking soda, ¼ tsp salt, ½ cup granulated sugar
  • Add the cold vegan butter and use a pastry knife or two forks to cut the butter into the dry ingredients. Cut the butter until a coarse oatmeal-like texture forms. Mix in the Biscoff cookie crumbs. Make a well in the middle of the bowl.
    ½ cup vegan butter, 3 Biscoff Cookies
  • In a liquid measuring cup, whisk together the non dairy milk and pumpkin purée. Pour the mixture into the large bowl of cut butter. Use a fork to mix the wet and dry ingredients together until a workable loose dough forms.
    ⅓ cup non dairy milk, 4 tbsp pure pumpkin purée
  • Prepare a clean and floured surface (large wooden cutting board, marble counter, etc.) Knead the dough in the bowl with your hands and transfer to the clean and floured surface. Divide the dough into two and start working with one.
  • Form the dough into a disk that is about ½inch thick. Cut the disk into 6 pieces and transfer to the large baking sheet. Repeat with the second half of the dough. Make sure the scones are at least 1inch apart.
  • Use a brush to brush the non dairy milk on top of each scone. Bake the scones for 15-17mins, or until the tops are lightly golden brown.
    2 tbsp non dairy milk
  • Allow the scones to cool completely before drizzling on melted Biscoff Cookie Butter and sprinkling on Biscoff cookie crumbs.
    ~3 tbsp Biscoff Cookie Butter

Notes

  • Make sure you work quickly so that the scone dough doesn't soften too much to handle.
  • Do not over-knead the dough on step 5. It's okay if a few small pieces of dough don't get incorporated into the ball of dough.
  • To melt the Biscoff spread, microwave in a microwave safe bowl for 15-20s.
Keyword biscoff, biscoff dessert, fall dessert, pumpkin recipe, scone recipe, scone recipe easy, scones, vegan dessert, vegan pumpkin scones, vegan scones
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