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

The Perfect Cozy Bite for Crisp Autumn Mornings

Is there anything better than a warm, fragrant baked good alongside your morning coffee or tea as the leaves begin to turn? Imagine the smell of cinnamon, nutmeg, and roasted squash wafting through your kitchen. These Vegan Mini Oatmeal Butternut Squash Scones (with a perfect pumpkin alternative) are about to become your go-to autumn treat. They strike the ideal balance tender and moist on the inside with delightfully crisp edges, subtly sweet, and packed with wholesome, seasonal flavors. Completely dairy-free and egg-free, this easy scone recipe proves that vegan baking can be incredibly rich and satisfying. Whether you’re a seasoned baker or a total beginner, this guide will walk you through every step to create these adorable, handheld bites of fall. Let’s preheat that oven and embrace the baking season!

Vegan Mini Oatmeal Butternut Squash Scones
vegan pumpkin scones, easy autumn baking, dairy-free scone recipe, healthy mini scones.

Why You’ll Fall in Love with These Mini Scones

Before we dive into the ingredients, let’s talk about what makes this recipe special. First, the mini size is perfect for portion control, snacks, and entertaining. The addition of oatmeal provides a wonderful texture and heartiness, making them more filling than a traditional scone. Using butternut squash puree (or pumpkin) not only gives them a gorgeous autumn color and natural sweetness but also keeps them incredibly moist without any need for butter or eggs. These scones are a fantastic make-ahead breakfast or a thoughtful homemade gift for neighbors and friends during the holiday season.

Your Simple, Wholesome Ingredient List

Gathering your ingredients is the first step to success. Here’s everything you’ll need, with notes on potential substitutions.

Dry Ingredients

• 2 cups (250g) all-purpose flour – For a healthier twist, you can substitute up to 1 cup with whole wheat pastry flour.
• 1 cup (90g) old-fashioned rolled oats – Plus extra for sprinkling on top. Do not use instant oats.
• 1/3 cup (65g) coconut sugar or organic cane sugar – Coconut sugar adds a deeper, caramel-like note.
• 1 tablespoon baking powder – This is essential for the rise, so make sure it’s fresh!
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice (optional but recommended)
• 1/2 teaspoon salt

Wet Ingredients

• 3/4 cup (185g) butternut squash puree or canned pumpkin puree – Not pumpkin pie filling. (See tips for making your own puree).
• 1/3 cup (80ml) solid coconut oil – It must be solid and cold, similar to cold butter in traditional recipes.
• 1/4 cup (60ml) unsweetened almond milk or oat milk – Plus 1 tablespoon for brushing.
• 1 teaspoon pure vanilla extract

For the Simple Glaze (Optional)

• 1 cup (120g) powdered sugar, sifted
• 1-2 tablespoons plant-based milk
• 1/4 teaspoon vanilla extract

Step-by-Step Guide to Perfect Vegan Scones

Follow these numbered steps carefully for the best results. The key to flaky scones is keeping all ingredients cold and not overmixing 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, coconut sugar, baking powder, cinnamon, ginger, nutmeg, allspice, and salt. Whisking ensures the leavening agents and spices are evenly distributed throughout the flour.

Step 3: Incorporate the Cold Fat

Add the cold, solid coconut oil to the dry ingredients. Using a pastry cutter, two forks, or your fingertips, work the oil into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. This step is crucial for creating a flaky texture.

Step 4: Mix the Wet Ingredients

In a separate medium bowl, stir together the butternut squash puree, 1/4 cup of plant milk, and vanilla extract until smooth and well-combined.

Step 5: Bring the Dough Together

Create a well in the center of the dry ingredients. Pour the wet mixture into the well. Use a silicone spatula or a wooden spoon to gently fold and mix until just combined. It will look shaggy and there may be some dry spots this is okay! Do not overmix, or your scones will become tough.

Step 6: Shape and Cut the Scones

Turn the dough out onto a lightly floured surface. Gently pat and shape it into a circle or rectangle about 1-inch thick. Using a sharp knife or a bench scraper, cut the dough into 12-16 small triangles or squares for mini scones. Carefully transfer them to the prepared baking sheet, leaving about 1 inch of space between each.

Step 7: Bake to Golden Perfection

Lightly brush the top of each scone with the remaining tablespoon of plant milk and sprinkle with a few extra rolled oats. Bake for 15-18 minutes, or until the scones are firm to the touch and the edges are a beautiful golden brown.

Step 8: Cool and Glaze

Let the scones cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. If using the glaze, whisk the powdered sugar, milk, and vanilla in a small bowl until smooth. Drizzle over the cooled scones.

Pro Tips for Scone Success (Avoid Common Mistakes!)

Even beginners can achieve bakery-quality results by keeping these helpful tips in mind.

• Keep It Cold: Your coconut oil and plant milk should be cold. You can even chill your bowl and utensils for 10 minutes before starting.
• Puree Consistency: Your squash or pumpkin puree should be thick, not watery. If homemade, spread it on a paper towel to absorb excess moisture before measuring.
• Don’t Overwork the Dough: Handle the dough as little as possible. Overmixing develops gluten, leading to dense, tough scones.
• Making Your Own Puree: To make butternut squash puree, cube and roast a small squash at 400°F (200°C) for 25-30 minutes until fork-tender. Blend until smooth. This adds a deeper, roasted flavor.
• Storage & Reheating: Store cooled, unglazed scones in an airtight container at room temperature for 2 days or freeze for up to 2 months. Reheat in a 350°F (175°C) oven for 5-8 minutes to restore the crisp exterior.

Conclusion: Share the Warmth of the Season

There you have it your new favorite autumn baking project! These Vegan Mini Oatmeal Butternut Squash Scones are more than just a recipe; they’re an experience. They fill your home with an irresistible aroma and deliver a cozy, satisfying bite that pairs perfectly with your favorite warm beverage.

We encourage you to make this recipe your own. Add a handful of vegan chocolate chips or chopped pecans to the dough. Experiment with the spices. Whether you stick to the classic version or create a variation, the process of baking from scratch is a joyful way to celebrate the season.

So, tie on your apron, put on some music, and bake a batch of these wholesome mini scones. Don’t forget to share your creations online tag your photos with #AutumnVeganScones and inspire others to join in the baking fun. Happy baking