One year ago, I was twiddling away on my computer while nursing my baby girl. She was so tiny then–only a few months old.
I had an epiphany. I needed to do something–from home–to keep me busy, to give me purpose, and to motivate me. Vegan Yumminess was born that very night.
It’s been an exciting journey–full of fun, excitement, hard work, and frustration, but I wouldn’t have it any other way.
A few weeks, ago, I asked you what you’d like to see during VY’s birthday month of October. You gave me some great responses–blog monetization techniques, vegan birthday cake recipes, and others. While, I had the best intentions of posting frequently (at least twice or more each week), life has gotten a little more hectic in the last week, as I’ve picked up a part-time job teaching nursing clinicals for a nearby university.
So, I can’t make any promises, but I’m going to try my best to keep up with Vegan Yumminess just as well or better than I have all along. Thanks for understanding!
Moving right along past the housekeeping stuff….
THIS is what fall is made of: Cool air, crisp apples, chunky sweaters, star-gazing, colorful leaves, boots, leggings, and pumpkins–namely, THESE pumpkin spice scones.
And, so, I did.
In my opinion, without the frosting drizzle, these scones could’ve used little more sweetener. With the drizzle, they are just perf. In other words, drizzle away!
Or, if you’re not a fan of sweet drizzling (??!!!), just add a little more sweetener to the scones themselves.
What is it about frostings, glazes, and drizzles (is that even a proper term?) that makes me go crazy?
Oh maannnnn…I’m wishing I could reach through the screen and take a bite right about now.
Vegan Pumpkin Scones with Maple Icing
For the Scones:
- 2 cups unbleached all-purpose flour
- 1/3 cup brown cane sugar
- 1 1/2 tablespoon aluminum-free baking powder I used Rumford brand; or use 1 tsp regular baking powder + 1/2 tsp baking sodea
- 1/2 teaspoon salt
- 1 teaspoon cinnamon or cardomom, if you prefer
- 1/2 teaspoon ginger I used ground powder.
- 1/4 teaspoon nutmeg
- 1/2 cup cold vegan butter
- 1/2 cup pumpkin puree
- 3 – 5 tablespoons cold almond milk Start with 3 tablespoons, then add a little more until your mixture resembles a stiff dough.
- 1 tablespoon molasses
- 1 tablespoon organic cornstarch
- 1 teaspoon vanilla
For the Maple Icing:
- 2/3 cups powdered sugar
- 2 tablespoons maple syrup
- 1 tablespoon almond milk
- In a mixing bowl, combine flour, sugar, baking powder, salt, spices, and cold Earth Balance. Work the Earth Balance throughout the mixture with your fingers until everything is evenly distributed and crumbly. Place this mixing bowl in the refrigerator while you prep remaining ingredients.
- In a separate bowl, combine remaining wet ingredients: pumpkin puree and almond milk.
- Preheat your oven to 400 degrees Fahrenheit.
- Remove refrigerated ingredients and combine wet ingredients with the dry (or semi-dry) ingredients. Knead everything together until a nice dough forms, and turn it out onto a lightly floured surface.
- Using your fingers, press the dough into a rectangle–approximately 10 inches X 7 inches.
- Using a knife or pizza cutter, cut the dough into 16 equal pieces. Then, place them on 2 greased cookie sheets.
- Sprinkle crystallized sugar generously over the tops of the scones. (optional)
- Bake scones at 400 degrees Fahrenheit for 8-10 minutes, or until a toothpick comes out clean and the bottoms are golden brown.
- Drizzle the frosting/glaze generously over the tops of the scones, and serve! :) In my opinion, the scones taste best when they are nice and warm.