Ingredients
-
2 cups minus 4 tablespoons all purpose flour
-
4 tablespoons cornstarch
-
2 teaspoons baking soda
-
1/3 cup dark brown sugar
-
2 teaspoons ground cinnamon
-
1/4 teaspoon fresh grated nutmeg
-
1/2 teaspoon ground ginger
-
1/8 teaspoon allspice
-
1/8 teaspoon ground cloves
-
1/2 cup vegan butter
-
1/2 cup canned pumpkin
-
2 tablespoons almond milk
-
2 teaspoons vanilla extract
-
2/3 cup powdered sugar
-
2 tablespoons vegan butter
-
2 tablespoons maple syrup
Directions
A perfectly spiced, melt in your mouth, vegan pumpkin scone drizzled with a rich maple glaze and begging for a cup of cinnamon tea.
If you’ve never made scones, you’ll be delighted at how quickly they come together. Hand mixed in a single bowl and then roughly shaped and sliced, the process is much more simple than it may appear. You will have bakery quality scones in about 20 minutes, perfect for a weekend breakfast.
The spice mix used in this recipe is my core, autumn spice. I use it in all my apple or pumpkin recipes. Here it is for quick reference:
- 2 teaspoons saigon cinnamon
- 1/2 teaspoon powdered ginger
- 1/4 teaspoon fresh grated nutmeg
- 1/8 teaspoon allspice
- 1/8 teaspoon ground clove
Saigon cinnamon is a stronger, more aromatic relative and makes real difference anywhere you use cinnamon. You can use any brand, but if you want to take a dish to the next level, try to find the Saigon version. Ground nutmeg can be used in place of fresh grated, but again, the fresh nutmeg is more potent and sharper. You can omit the allspice if you do not have it, I don’t think it’s a deal breaker, but that 1/8 tsp of ground clove adds incredible depth and warmth to your fall dishes, but we often use 1/8th teaspoon to represent a pinch, and you truly only need a pinch. All together, this blend will set your autumn baking apart from the rest!
Steps
|
1
Done
|
Preheat oven to 400 degrees. Sift all dry ingredients together and stir in dark brown sugar to combine. This helps even distribute the spices and makes a more delicate scone. |
|
2
Done
|
Dice cold butter and rub into mixture until it resembles coarse crumbs. You can use a pastry cutter or two forks, but it's more fun with clean hands! |
|
3
Done
|
Mix in remaining ingredients in this order: pumpkin, vanilla, then milk until mixture just begins to form a ball. Drizzle in the milk until the dough comes together, you may not need the full amount. Like baking bread, the liquid requirements can vary on your climate. The goal is to not over work the dough, which can result in a tough scone. Then shape into a flat circle about 1.5 - 2 inches high. Slice into 8 equal wedges. |
|
4
Done
|
Place wedges on a cookie sheet and bake at 400 for 15 minutes, or until the tops look dry and beginning to brown. Allow to cool slightly before applying glaze. |
|
5
Done
|
For the GlazeSift powdered sugar into a bowl, pour in butter and maple syrup, and whisk until fully smooth. |
|
6
Done
|
For a drizzle, place scones on a cooling rack or a clean surface (like a silicon mat or cutting board). Take a fork and stir it into the glaze, pull it out high above the bowl and let enough glaze fall back into the bowl until a thin stream is evenly dripping down. Move your fork back and forth over the baked good until coated to your liking. You could also dip the scones directly into the bowl and then allow them to drip and cool back on the rack. Eat your scones fresh and enjoy with tea or coffee! |
