It’s the season for pumpkin spice everything and of course, we couldn’t resist. We made these light and fluffy vegan pumpkin scones with pumpkin puree, whole wheat flour, coconut oil, and maple syrup. Making them a pretty decent breakfast treat or coffee break companion you can feel good about!
** makes 12
1 1/2 tbsp ground flax
3 tbsp water
3 C whole-wheat flour
2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp sea salt
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp all spice
7 tbsp cold coconut oil
1 C maple syrup
1/2 C canned pure pumpkin puree
1/2 C non-dairy milk
1 tsp vanilla extract
maple glaze ingredients:
1 1/2 C powdered sugar
2 - 2 1/2 tbsp non-dairy milk
1 tsp maple extract
1/4 C whole pecans
Pre-heat oven to 425 F
Combine ground flax and water and refrigerate for 10 minutes to set and thicken.
In a large mixing bowl combine whole-wheat flour with baking powder, sea salt, and spices.
In another mixing bowl combine maple syrup, pumpkin puree, non-dairy milk, and vanilla extract and set aside.
Take 7 tablespoons of cold coconut oil and add to the flour mixture. Using a pastry blender cut the cold oil into the flour until it resembles a crumb-like texture.
Then add the thickened flax mixture into the bowl with liquid ingredients and stir to combine.
Create a well in the middle of the dry mixture and pour in the liquid ingredients. Fold a few times until the dough just comes together. Then place it onto a lightly floured surface.
Using your hands, shape the dough into a long rectangle that's approximately 1 ¼” thick and 4” wide. Then make alternate diagonal cuts along the rectangle to cut out 12 triangles.
Bake scones on a parchment lined baking sheet for 12-15 minutes or until golden brown. You can check by placing a toothpick through the centre of a scone and it should come out clean.
Once the scones are out of the oven place on a wire rack to cool. Then if you want you can toast whole pecans on a baking sheet to get them golden brown and fragrant. Once cool to touch you can chop them into smaller pieces. Or you can just use them raw as they are pretty flavourful as is!
To prepare the glaze mix together with a whisk the powdered sugar, non-dairy milk, and maple extract. The glaze should be slightly smooth and runny so that it drips off the scones but also stays coated on top. Adjust the amount of non-dairy milk as necessary.
To glaze the scones, dip the tops into the bowl of glaze and allow excess to drip a little. Place back onto the wire rack. Some glaze will drip down the sides. Be sure to sprinkle with chopped pecans right away so that they’ll stick. Allow them to dry. Store scones in an airtight container at room temperature.
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