Pumpkin Scones Vegan Egg Free Lactose Free Still Delicious Recipes

GLUTEN-FREE VEGAN PUMPKIN SCONES

Steps:

• In a food processor or large mixing bowl, combine the blanched almond flour, arrowroot flour, coconut sugar, baking powder, pumpkin pie spice, and salt. Pulse or whisk together.
• Add in the coconut oil and pulse or use a pastry cutter or fork to work the coconut oil into the dry ingredients until only very small chunks of coconut oil remain.
• In a small mixing bowl, whisk together the coconut milk, pumpkin puree, flax egg, and vanilla extract. Add to the dry ingredients and stir or pulse until completely combined.
• Place a sheet of parchment paper on a baking sheet and dust with arrowroot flour. Put the dough on top of the parchment, dust with more arrowroot flour, and press into a circle, about 1½" thick and 8" across. Place in the refrigerator for at least 1 hour or up to 24 hours to chill. If leaving in the refrigerator for more than a few hours, I recommend wrapping the dough in plastic wrap so it doesn't dry out.
• When ready to bake, preheat the oven to 375°F. Cut the circle into 8 scones and separate from each other so they're not touching. Use a pastry brush to brush the top of the scones with a small amount of coconut milk. Sprinkle with chopped pecans and raw turbinado sugar, if using. Bake for 20 minutes or until golden brown.
• Serve warm or let cool completely before serving. Store in an airtight container in the fridge for up to a week.

PUMPKIN SCONES (VEGAN, EGG FREE, LACTOSE FREE, STILL DELICIOUS)

Steps:

• Preheat oven to 220°C.
• Beat margarine and beat until soft then add sugar and egg replacer. Cream all together until light and fluffy.
• Sift flour, salt, and cinnamon together.
• Add pumpkin and milk alternately with the sifted ingredients into the creamed mixture until just combined. don not over mix.
• Turn scone dough onto a lightly floured surface and knead lightly.
• Roll or dress scone dough out, cut into desired shapes with a scone cutter.
• Place scone shapes close together on a lightly greased and flour dusted baking tray. Brush tops with a little milk.
• Bake in the oven for 10-15 minutes or until cooked (watch those bottoms) and golden.
• Remove from tray and cool slightly on a wire rack. Best served warm.