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Vegan Pumpkin Scones with Maple Icing

Prep Time15 mins
Cook Time10 mins
Course: bread, Breakfast, Breakfast/Dessert
Cuisine: American
Servings: 16 scones
Calories: 153kcal

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.

Notes

This recipe is adapted/veganized from Joanne's Starbucks copy-cat pumpkin spice sconesat InspiredTaste.net.
 
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Nutrition

Calories: 153kcal | Carbohydrates: 26g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 133mg | Potassium: 176mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1461IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg