BAKING, Food, Recipes, VEGAN

Vegan Maple Glazed Pumpkin Scones

Hey Everyone! This scone recipe, well the dough,  is accidentally low-fat. Not because OMG Pinterest! It’s accidentally low fat because when I made these tasty Vegan Maple Glazed Pumpkin Scones, I forgot to add the coconut oil to my own recipe *sighs*. Surprisingly, they turned out really good! They are light and fluffy, slightly sweet with natural sugar and full of warming spices.  SO if you’re looking for a healthier option, this recipe would be a good fit on its own without the yummy maple icing, but who am I kidding? >=O GIMME ICING! 

That day I made 3 different types of vegan scones for a video I’m working on, and these happened to be my partner Ben’s favorites. These scones wanted to live their lives this way, so I’ll allow it. For now. 

Vegan Maple Glazed Pumpkin Scones

I had some leftover pumpkin from my Roasted Pumpkin Custard and since I was in the mood to make scones, well, the rest was is history. You can use canned pumpkin puree. Just make sure it isn’t ‘pumpkin pie filling’, or it will be a bit too sweet! Then again, do whatever the hell you want. The world is your pumpkin scone, so eat it.

Since this recipe is light in sugar, using only 1/3 of a cup of muscovado sugar (super natural brown sugar) I made a maple glaze for them, but that’s optional. I hope you enjoy this pretty tasty recipe! 

Vegan Maple Glazed Pumpkin Scones

My recipe card plug-in is currently not working. Instead of a pretty recipe card, I’m going to write the instructions below until it gets fixed! 

Ingredients

For Pumpkin Scones: 

2 Cups Self Raising Flour

1/3 Cup Muscovado Sugar

2/3 Cups Pumpkin Puree

2 TBSP Almond Milk

1/2 tsp Vanilla Extract

1/2 tsp Sea Salt

*pumpkin spices optional*

1/2 tsp Cinnamon

1/4 tsp Ginger

1/4 tsp Allspice

1/4 tsp Nutmeg

For Maple Icing: 

1/4 Icing Sugar

1 TBSP Almond Milk or any non-dairy milk

1 TBSP Maple Syrup the natural stuff! 

 

Directions

For Pumpkin Scones: 

Combine all ingredients into a food processor, and pulse until a sticky dough is formed. 

Dust your work surface with more flour, and dust the top of your dough ball with a little more flour as well. 

Gently roll out dough into a disc, about 1/2 inch thick. 

Using your bench knife, cut your dough disc as you would slice a round pizza, until 8 portions. 

Bake on a parchment lined baking sheet at 200C or 375F for about 18-20 minutes. 

Allow scones to cool completely before adding icing. 

For Maple Icing: 

Combine all ingredients into a small bowl.

Allow icing sugar to slowly absorb into liquids. 

If icing is too thin or thick for your liking, feel free to adjust it with almond milk or icing sugar. 

Drizzle or glaze your yummy pumpkin scones. Glaze will slightly harden after a few minutes. 

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