It’s the season for pumpkin spice everything and of course, I couldn’t resist. I made these light and fluffy vegan pumpkin scones with maple glaze to get into the autumnal spirit. They’re made with ingredients like pumpkin puree, whole wheat flour, coconut oil, and maple syrup.
Scones are such a delicious baked good, and surprisingly they aren’t too hard to make! Bake them on a lazy Sunday morning so you have delicious pumpkiny goodness to keep you going through the week. Have one as a quick breakfast treat, or settle down with a scone and hot drink on a chilly day!
vegan pumpkin scones with maple glaze
These sweet and pumpkin-y scones make an ideal breakfast treat or coffee break companion!
- 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 coconut oil, cold and solid
- 1 C maple syrup
- 1/2 C canned pure pumpkin puree
- 1/2 C nondairy milk
- 1 tsp vanilla extract
- 1 1/2 C powdered sugar
- 2 - 2 1/2 tbsp nondairy milk
- 1 tsp maple extract
- 1/4 C whole pecans
Preheat oven to 425°F.
Combine ground flax and water set aside to thicken for about 10 minutes.
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, nondairy milk, and vanilla extract and set aside.
The coconut oil needs to be solid like butter, so it's best to measure it out and then place it in the fridge for about 20 minutes. Add it in small chunks to the flour mixture. Using a pastry blender, cut the cold oil into the flour until it resembles a crumb-like texture.
Add the thickened flax mixture into the bowl along with liquid ingredients and stir to combine. Fold a few times until the dough just comes together.
Place the dough on a lightly floured surface. Using your hands, shape the dough into a long rectangle that's approximately 1 ¼-inch thick and 4-inches wide. Then make alternate diagonal cuts along the rectangle to cut out 12 triangles. These don't have to be perfect but try to get them relatively the same size so they bake evenly.
Bake scones on a parchment lined baking sheet for 12 to 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. 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 to decorate the glazed scones or you can just use them raw as they are pretty flavourful as is!
To prepare the glaze, whisk together the powdered sugar, nondairy milk, and maple extract. It should be slightly smooth and runny so that it drips off the scones but also stays coated on top. Adjust the amount of nondairy milk and/or powdered sugar 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, glaze side up. 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.