VEGAN PUMPKIN SCONES
Vegan Scones
with pumpkin with caramel icing and spicy pumpkin Without oil. These Easy
Scones use coconut cream instead of oil and make an excellent breakfast with
pumpkin frosting. Vegan recipe
INGREDIENTS
- 1/2 Cup Brown Sugar
- 1/3 Cup Plant Milk
- 1 Tsp Cinnamon
- 1 Tsp Pumpkin Spice*
- 1/2 Cup Pumpkin Puree
- 2 Cups All-Purpose Flour
- 1.5 Tsp Vanilla Extract
- 1/2 Cup Vegan Butter (chilled & cubed)
- 1.5 Tsp Baking Powder
- 1/2 Tsp Salt
FOR THE
GLAZE:
- 1-2 Tbsp Plant Milk
- 1 Cup Vegan Powdered Sugar
INSTRUCTIONS
First, Preheat
the oven to 400 degrees.
Then, In a
bowl, mix pumpkin puree, vanilla, vegetable milk and brown sugar and whisk
until sugar is dissolved.
In another
bowl, combine flour, cinnamon, pumpkin spice, salt and baking powder and mix
well. Add the cooled cubed butter and cook with a cookie cutter or fork until a
sandy texture is obtained.
Pour in the
moist ingredients and mix until everything is ready, taking care not to mix too
much.
Flour a flat
surface and add the dough, sprinkling slightly more flour on top.
Knead a few
times until you form a paste, then form a circle about one inch thick. Cut into
8 pieces like a pizza, you may need to flour your knife between cuts to avoid
sticking.
Place the
scones on a baking sheet lined with parchment paper and bake for 14 to 17
minutes, or just until they turn golden and the bottom begins to brown.
You can also
bite a toothpick in the middle of the scone, and if the result is clear, it's
over!
Let them
cool on the pan for 10 minutes, then transfer them to a rack.
Once
completely cooled, mix your frosting and water the scones.
Happy
Cooking Time.
