Vegan Mini Oatmeal Butternut Squash (or Pumpkin) Scones: Your New Autumn Obsession

Imagine the scent of warm cinnamon, nutmeg, and toasted oats wafting through your kitchen on a crisp fall morning. What if you could capture that cozy autumn essence in a tender, flaky, and perfectly spiced bite? That’s exactly what these Vegan Mini Oatmeal Butternut Squash Scones offer. Forget dry, crumbly pastries; this recipe yields scones that are incredibly moist, packed with wholesome ingredients, and bursting with seasonal flavor. Whether you use butternut squash puree or classic pumpkin, these mini delights are about to become your go-to treat for breakfast, coffee breaks, or holiday gatherings. They are surprisingly easy to make, entirely plant-based, and so delicious that they’ll have everyone asking for the recipe. Let’s bake some autumn magic!

Your Simple Guide to Perfect Vegan Scones

This recipe is designed for bakers of all levels. We’ll use straightforward techniques and common ingredients to create something extraordinary. The key is the combination of oat flour and rolled oats for a hearty texture, paired with the natural sweetness and moisture of squash or pumpkin puree.

Essential Ingredients You’ll Need

Gathering your ingredients beforehand (a French technique called mise en place) makes the baking process smooth and enjoyable. Here’s everything you need for these autumn-inspired vegan scones:

For the Scones:

• 1 ¾ cups (220g) all-purpose flour
• ¾ cup (75g) rolled oats (old-fashioned), plus extra for topping
• ⅓ cup (65g) oat flour (make your own by blending rolled oats!)
• ½ cup (100g) light brown sugar, packed
• 1 tablespoon baking powder
• 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp allspice)
• ½ teaspoon salt
• ½ cup (115g) very cold solid coconut oil (or vegan butter)
• ¾ cup (185g) homemade or canned butternut squash or pumpkin puree (see tip below!)
• ¼ cup (60ml) full-fat canned coconut milk or other plant milk, plus more for brushing
• 1 teaspoon vanilla extract

For the Simple Maple Glaze (Optional but Recommended):

• ¾ cup (90g) powdered sugar, sifted
• 1-2 tablespoons pure maple syrup
• 1-2 teaspoons plant milk, as needed

Step-by-Step Baking Instructions

Follow these numbered steps for fail-proof, flaky vegan scones. The key is keeping everything cold and not overworking the dough.

Step 1: Prepare Your Oven and Baking Sheet

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, rolled oats, oat flour, brown sugar, baking powder, pumpkin pie spice, and salt. Whisking ensures the leavening agent and spices are evenly distributed for a uniform rise and flavor.

Step 3: Cut in the Cold Fat

Add the very cold, solid coconut oil (or vegan butter cut into small pieces) to the dry ingredients. Using a pastry cutter, two forks, or your fingertips, work the fat into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. These fat pockets are what will create steam during baking, leading to a beautiful, flaky texture.

Step 4: Mix the Wet Ingredients

In a separate bowl or large measuring cup, whisk together the butternut squash/pumpkin puree, ¼ cup of coconut milk, and the vanilla extract until completely smooth.

Step 5: Bring the Dough Together

Create a well in the center of your dry ingredients. Pour the wet mixture into the well. Using a silicone spatula or a fork, gently stir just until a shaggy dough begins to form. It will seem dry at first, but keep mixing gently. Avoid over-stirring!

Step 6: Shape and Cut the Mini Scones

Turn the dough out onto a lightly floured surface. Gently knead and pat it together into a cohesive disc about 1-inch thick. Using a sharp knife or a bench scraper, cut the disc into 8 wedges. Then, cut each wedge in half diagonally to create 16 mini triangle scones. This mini size is perfect for portion control and maximizes the delicious crust-to-center ratio.

Step 7: Bake to Golden Perfection

Place the scones about 1 inch apart on your prepared baking sheet. Brush the tops lightly with a bit of extra plant milk and sprinkle with a few extra rolled oats for a rustic look. Bake for 18-22 minutes, or until the scones are puffed, the bottoms are golden brown, and the tops are firm to the touch.

Step 8: Cool and Glaze

Transfer the baked scones to a wire rack and allow them to cool completely before glazing. For the glaze, simply whisk the sifted powdered sugar with maple syrup and just enough plant milk to reach a thick but drizzle-able consistency. Drizzle artfully over the cooled scones.

Pro Tips for Scone Success

1. The Secret to Flaky Vegan Scones: Keep it COLD. Your coconut oil or vegan butter must be solid and cold. Some bakers even freeze it for 15 minutes before using. The goal is to have it melt in the oven, not in your hands.
2. Puree Consistency is Key. Your squash or pumpkin puree should be thick, like canned pumpkin, not watery. If using homemade, drain it in a fine-mesh strainer or cheesecloth for an hour to remove excess moisture. A wet puree will make the dough sticky and require more flour, leading to dense scones.
3. Don’t Overwork the Dough. Handle the dough as little as possible once the wet and dry ingredients are combined. Over-mixing develops gluten, resulting in tough, bread-like scones. A shaggy, just-combined dough is perfect.
4. Make Them Your Own! Feel free to add ⅓ cup of vegan chocolate chips, chopped pecans, or dried cranberries when adding the wet ingredients for a fun twist.
5. Storage & Freezing: Store cooled, unglazed scones in an airtight container at room temperature for 2 days or in the fridge for up to 5. They freeze beautifully for up to 3 months. Thaw at room temperature and warm slightly before glazing and serving.

Ready to Fall in Love with Baking?

There you have it a detailed, beginner-friendly path to creating the most delightful Vegan Mini Oatmeal Butternut Squash Scones. This recipe proves that plant-based baking can be indulgent, flavorful, and deeply satisfying. The warm spices, hearty oats, and sweet squash puree come together in a harmony that tastes like autumn in every single bite.

So, tie on your apron, preheat that oven, and get ready to fill your home with the irresistible aroma of freshly baked scones. Whether you enjoy them with a quiet morning coffee or share them with loved ones, these mini scones are more than just a recipe they’re a delicious, wholesome celebration of the season. Don’t wait; your new autumn obsession is just a bake away. Happy baking