Moist, fluffy and flakey vegan scones with pumpkin purée, Biscoff Biscuits and Biscoff Cookie Butter. Your classic pumpkin scone recipe just got a delightful twist!
Ever since I got my hands on Biscoff Biscuits and Cookie Butter, I’ve been incorporating the goods into any dessert I can. Said desserts include pancakes, plain old toast, coffee drinks and… these scones!
Much like my Strawberry Peach Scones recipe, these scones encompass everything you’d want in a scone:
- Rich fluffy texture
- Layers of buttery goodness
- Just the right amount of sweetness
- Perfect snack-sized dessert or brekkie
Did you know that Biscoff is vegan??
Ingredients
- All purpose flour
- Baking soda
- Salt
- Sugar
- Vegan butter (not margarine and not spreadable)
- Non dairy milk, such as soy or almond milk
- Pure pumpkin purée with no sugar added
- Biscoff Biscuits
- Biscoff Cookie Butter
Disclaimer- I am in no way shape or form sponsored by Lotus Biscoff, nor am I compensated for using their products in my recipe. Like many others, I am just a huge fan of their versatile products!
Steps
Start by cutting the cold butter cubes into the dry mixture of flour, baking powder and salt. The texture should resemble coarse oatmeal, and the butter pieces should be pea-sized. Use a pastry blender/knife or two forks. Mix in the Biscoff cookie crumbs.
Whisk together the plant milk and pumpkin purée until smooth.
Pour the pumpkin milk mixture into the butter and dry mixture. Mix with a fork until just combined. The texture doesn’t have to be smooth! The least we mix the dough, the fluffier the scones will turn out.
Form the dough into a ball with your hands and transfer to a clean surface with flour.
Divide the dough into two and work with one half at a time. Form the dough into a disk that is about 1/2inch thick. Use a paring knife or a pastry knife to cut the dough into 6 even pieces. You can also cut them into 8 smaller pieces if you’d like.
Transfer the scones to a baking sheet, brush the tops with plant milk and bake until lightly golden! Wait for the scones to cool completely before drizzling on some melted Biscoff Cookie Butter.
FAQ
Biscoff biscuits are made with flour, brown sugar, vegetable oils and more. More information regarding the products can be found on their website.
Any non dairy milk works for this recipe. I personally used Silk’s Original Soy Milk for the ones I made in the pictures. (Not sponsored)
In case you missed my “did you know” section at the start, yes Biscoff products are vegan! However, they are not gluten or soy free.
Because whole wheat flour needs more liquid to even out, combine 1 cup all purpose flour and 2/3 cup + 1 tbsp whole wheat flour along with the other ingredients for step 2.
Melt the spread in the microwave for 15-20s and use a small spoon to drizzle onto the scones.
Yup, as long as there is nothing else added!
Have a questions about this recipe? Leave a comment on this post or shoot me a DM on Instagram! I’d love to help you out. 🙂
Check out my other vegan fall treats:
Pumpkin Biscoff Scones (vegan)
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.
Looks so delicious! Perfect for a weekend treat!
Thank you so much Katie! 🙂
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