Pumpkin Scones
Pumpkin Scones
These pumpkin scones are the perfect companion to your morning coffee or afternoon tea! Lightly sweetened and infused with a touch of pumpkin spice, they strike just the right balance of flavor and coziness. Each scone is topped with a luscious maple–pumpkin glaze that adds the perfect amount of sweetness to every bite.
Scones are one of the easiest pastries to make—flaky, tender, and endlessly versatile. These come together quickly and can be customized with your favorite seasonal flavors.
Makes 8 scones
Ingredients
2 1/4 cups (280g) Flour
1/2 cup (113g) Vegan Butter stick, frozen
1/3 cup (65g) Cane Sugar
2 Tbsp (30g) Light Brown Sugar
1 Tbsp (15g) Baking Powder
1 tsp (5g) Pumpkin Pie Spice
1/8 tsp All Spice
1/2 tsp Salt
Wet Ingredients
1/2 cup (93g) Pumpkin Puree
1/3 cup (79ml) Unsweetened Plant Milk
1 tsp (5ml) Vanilla
Maple Pumpkin Icing
1 cup (120g) Powdered Sugar, sifted
3-4 Tbsp ((60g-80g) Maple Syrup
1/2 Tbsp Pumpkin Puree
pinch of salt
Optional: 1/2 tsp (2.5ml) Vanilla
Note
If you don’t have pumpkin pie spice, mix together 1/4 tsp each of cinnamon, nutmeg, ginger, ground clove.
Directions
1.Start by freezing your butter! This will make it much easier to grate.. Pop the 1/2 cup butter into the freezer for a few hours or even over night.
2.In a large bowl, add the flour, baking powder, salt, pumpkin spice and all spice. Mix well and set aside.
3.In a separate bowl, add the pumpkin puree, cane sugar, light brown sugar, vanilla and plant milk. Mix well and set aside for the sugars to dissolve.
4.Using a box grater, grate the butter on the largest opening. If you find the butter is melting you can set it back in the freezer for a few minutes. Otherwise, add it to the flour mixture and with either a pastry cutter or your hands mix the butter into the flour until you have the consistency of gravel.
5.Pour the wet ingredients into the bowl with the flour and butter. Mix until a shaggy dough forms. If it’s too wet add a tbsp of flour and if it’s too dry and not holding, add a tbsp of plant milk.
6.Turn the dough onto a lightly floured surface. Gently form a round disc measuring about 6-8” in diameter and about 1” thick. Keep in mind the larger the circle is the thinner the scone will be.
7.Cut the disc into 8 equal parts or triangles. Place them onto a plate or baking sheet and put them into the freezer while you preheat the oven to 400.
8.Place the scones onto a lined baking sheet and bake at 400 for 18-25 minutes or until golden brown. Allow the scones to cool for about 10 minutes before removing them from the pan and placing them on a cooling rack to cool completely.
9. While the scones are cooling, make the glaze by sifting the powdered sugar into a bowl and adding in the maple syrup, pumpkin puree, salt and vanilla if using. Mix well until the consistency is thick but pourable. Drizzle the glaze over the cooled scones.
Store scones at room temperature in an airtight container for up to 5 days.
