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.
When I discovered this recipe from Inspired Taste for non-vegan Starbucks’ copy-cat pumpkin spice scones, I knew I had to make them–vegan.
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
Ingredients
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
Instructions
- 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.
http://www.veganmiam.com
http://www.ifoodreal.com
http://www.ladolcepita.com
I made these pumpkin spice scones this afternoon when looking to try out my new cookie sheets. These were awesome! I followed the recipe with no problems (though, I must admit that I was skeptical after the mixing the butter and flour). Thanks for sharing!
http://www.swissmissinthekitchen.com
Happy first blogiversary dear Lindsay! You have a wonderful blog and these scones look awesome!!! Yum!!
xox Amy
http://www.marystestkitchen.com
Pumpkin, pumpkin, everywhere!
The scones look beautiful. :-)
I made these with my girlfriend today. We cut them into little pumpkins and coffins. They would be so cute for a Halloween party! Delicious!
Just double checking…. the molasses and vanilla extract would go in with the puree and the cornstarch with the flour/butter mix? The format confused me a little, I thought they’d go with the glaze.
Thanks for sharing this recipe!
Yes, the vanilla and mollases go with the batter, not the glaze. :) Sorry for the confusion.