Vegan Pumpkin Scones Recipes

VEGAN PUMPKIN SCONES + MAPLE GLAZE

Steps:

• Glaze: In a small/medium bowl, add the powdered sugar, maple syrup and non-dairy milk, mix well and set aside. Glaze should be thick. If glaze is thin, place in the refrigerator to chill and thicken.
• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper, a silpat, or lightly grease with oil.
• Mix: In a medium size bowl, mix the flour, baking powder, sugar, pumpkin spice and salt, blend well. Add the hardened oil, and using either a pastry blender or mixing spoon, mix well. Doesn't have to be perfect. Add the pumpkin puree, vanilla, and non-dairy milk to the mixture, stir to form a dough. Using your hands, knead the dough into an even ball.
• Shape & Cut Dough: Transfer the dough to a lightly floured surface. Lightly flour the top of the dough and pat into a 8 - 9 inch circle, 1 inch high. Using a knife, gently divide the dough into 6 - 8 slices.
• Bake: Place the scones on the prepared baking sheet. Place in the oven on the center rake and bake for about 18 minutes, until lightly golden along the edges. Let cool a bit before transferring to a cooling rack.
• Glaze Scones: Once cooled, place a spoonful right in the middle of each scone and use the back of the spoon to spread, or drizzle the glaze in a zig zag across the top of each scone. Let the glaze set.
• Makes 6 - 8
• Store: Leftovers can be stored in an airtight container, either on the counter or in the refrigerator, and eat within a couple of days.

VEGAN PUMPKIN SCONES

Steps:

• In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and ginger). Cut in margarine, adding a bit at a time until mixed. Add pumpkin and combine well.
• On a lightly floured surface, knead dough a few times, pushing it into a large circle, a few inches thick.
• Cut into 12 or so triangular pieces. Imagine you are cutting a pizza so that you get even, triangular slices.
• Bake at 425 degrees for 12-15 minutes, or until done.