Vegan Pumpkin Scones
Ingredients
The scones
-
2
cups
all-purpose flour
-
½
cup
brown sugar
-
3
tsp
baking powder
-
½
tsp
salt
-
3
tsp
cinnamon
-
1
tsp
ginger
-
¼
tsp
cloves
-
1
tsp
pumpkin pie spice
-
½
cup
earth balance buttery sticks
-
⅓
cup
pumpkin puree
-
8
tbsp
plant-based milk
-
1
tsp
lemon juice
-
1½
tsp
vanilla extract
-
½
cup
pecans
The glaze
-
½
cup
powdered sugar
-
2
tbsp
plant-based milk
-
½
tsp
vanilla
Instructions
- Preheat the oven to 400°F and line a baking tray with parchment paper.
- In a small bowl, mix pumpkin purée, milk, lemon juice, and vanilla extract, then set aside.
- In a large bowl, whisk together flour, brown sugar, baking powder, salt, and spices.
- Cut the cold earth balance into small cubes and mix it into the dry ingredients until it resembles coarse sand.
- Add the pumpkin mixture to the dry ingredients and fold until just combined, adding more milk if necessary.
- Transfer the dough to a floured surface and form it into an 8-inch circle about 1½ inches thick.
- Cut the circle into 8 wedges and place them on the baking sheet.
- Bake for 23-25 minutes, then let cool.
- For the glaze, whisk together powdered sugar, vanilla, and milk until syrupy.
- Toast the pecans in a pan until fragrant, then chop them.
- Drizzle the glaze over the scones and top with chopped pecans.
Nutrition Facts (estimated)
Servings
8
Calories
310
Total fat
14.5g
Total carbohydrates
41.2g
Total protein
4.2g
Sodium
256.3mg
Cholesterol
0mg
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