Pumpkin Chai Scones Recipe
🔪Prep Time: 15 minutes
👩🍳Cook Time: 30 minutes
½ cup unsweetened vanilla nondairy milk (nut-free and/or soy-free if necessary)
1 teaspoon apple cider vinegar
2 cups unbleached all-purpose flour (or gluten-free flour blend, soy-free if necessary)
⅓ cup coconut sugar (or brown sugar)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cardamom
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ teaspoon xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)
8 tablespoons very cold vegan butter (soy-free if necessary)
½ cup pureed pumpkin (not pumpkin pie filling)
1 teaspoon vanilla extract
Oat flour (certified gluten-free if necessary) for dusting and kneading
½ cup powdered sugar (or xylitol)
1 tablespoon unsweetened vanilla nondairy milk (nut-free and/or soy-free if necessary)
Pinch of ground cinnamon
1Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
2Combine the milk and vinegar in a medium bowl and set aside.
3Combine the flour, coconut sugar, baking powder, baking soda, cinnamon, ginger, cardamom, cloves, nutmeg, salt, and xanthan gum (if using) in a large bowl. Whisk together until fully combined.
4Cut in the butter until all the pieces are smaller than your pinkie fingernail and the mixture has the texture of wet sand.
5Add the pumpkin and vanilla to the milk mixture and stir until combined.
6Add the wet ingredients to the dry ingredients and stir until combined. The dough will be wet and sticky.
7Generously flour your work surface with oat flour.
8Turn the dough out onto the surface and use your hands to scoop flour onto the ball of dough until all sides are coated.
9Gently flatten the dough a bit, then fold it over on top of itself. It’s okay if it tears, just patch it up the best you can.
10Flatten the dough again, then sprinkle some more flour on top and spread it out so that the top is coated.
11Fold it over on itself again. Repeat flouring and folding about five more times, until the dough is still soft and pliable and doesn’t fall apart when folded, but don’t overdo it to the point where the dough gets tough.
12Shape the dough into an 8-inch circle. Slice into eight equal-size triangles.
13Place them on the prepared baking sheet.
14Bake for 15 to 20 minutes, until lightly browned and firm.
15Let the scones cool on the pan for about 10 minutes before transferring them to a cooling rack to cool completely.
16While the scones are cooling, make the icing: Combine all the ingredients in a small bowl and whisk with a fork until smooth.
17Once the scones are cool, drizzle the icing over the tops. The scones will keep in an airtight container at room temperature for 2 to 3 days.
18For those who are patience deficient, just let the scones cool for 10 minutes, skip the icing, and enjoy right away.
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Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Hi! I’m jackie. Welcome to jackfruitful kitchen! I’m thrilled to be able to have a platform to share my favorite recipe creations and inspirations with you. I developed a love for cooking and fresh vegetables at a very young age while spending time in the kitchen with my parents, and it has only grown since then. My passion lies in creating beautiful and balanced food that is both healthy AND delicious. I love plant-based meals, cold-pressed juice, gluten-free baking, a good vegan cheese, and really great wine. When I’m not in the kitchen or working, I love to be with my friends and family, husband Clinton, and our 14 year old English Creme Golden Retriever, Brinkley. We are an extremely active family and like to fill our time with hiking, camping, skiing, scuba diving, cycling, and sailing. Our love for travel has taken us across the world, most recently to Southern France for our wedding in May. Traveling nurtures our souls and opens our eyes to new food, new wine, and new cultures. The name jackfruitful kitchen + blog came from a brainstorm sesh with my BFF Megan Ratcliff and was inspired by 4 different parts. My first name (Jackie) + one of my favorite ingredients for vegan cooking (Jackfruit) + the ability to be full and satisfied by eating clean, whole, plant-based food + the goal to live a more fruitful life! I hope that you enjoy my posts and find my recipes quite fruitful. ;) Cheers!