Whether for Thanksgiving or a crisp, fall night, these deliciously flakey vegan pumpkin scones are just what the chef ordered. Best of all, they are easy and only take about 30 minutes to make!
2 Cups All-Purpose Flour
1/2 Cup Pumpkin Puree
1/2 Cup Brown Sugar
1/2 Cup Vegan Butter (chilled & cubed)
1/4 Cup Soy Milk
2 Tsp Cinnamon
1 1/2 Tsp Pumpkin Spice
1 1/2 Tsp Vanilla Extract
1/2 Tsp Salt
1 1/2 Tsp Baking Powder
1 Cup Vegan Powdered Sugar
1-2 Tbsp Soy Milk
Preheat oven to 350 degrees.
In a bowl, combine pumpkin puree, vanilla, plant milk and brown sugar and whisk until sugar has dissolved.
In a separate bowl, combine flour, cinnamon, pumpkin spice, salt and baking powder and mix well. Add chilled, cubed butter and incorporate using a pastry cutter or a fork until it becomes a sandy texture.
Pour into wet ingredients and mix just until it starts to come together, being careful not to over mix.
Flour a flat surface and place dough down, lightly sprinkling more flour on top.
Knead just a few times until it comes together, adding more flour as needed to avoid sticking. Then shape into a circle about 1 inch thick. Cut into 8 pieces like a pizza, you may need to flour your knife in between cuts to avoid sticking.
Place scones on a baking tray lined with parchment paper, and bake for 20 minutes, or just until golden brown.
Once completely cooled, mix your glaze ingredients and drizzle over scones.
Add chopped almonds or pecans for garnish, enjoy!
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