Vegan Pumpkin Scones With Maple Glaze Recipe
By Hot For Food
🔪Prep Time: 40 minutes
👩🍳Cook Time: 15 minutes
1 1/2 tbsp ground flax
3 tbsp water
3 C whole wheat flour
2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp sea salt
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp all spice
7 tbsp coconut oil, cold and solid
1 C maple syrup
1/2 C canned pure pumpkin puree
1/2 C nondairy milk
1 tsp vanilla extract
1 1/2 C powdered sugar
2 – 2 1/2 tbsp nondairy milk
1 tsp maple extract
1/4 C whole pecans
1Preheat oven to 425°F.
2Combine ground flax and water set aside to thicken for about 10 minutes.
3In a large mixing bowl, combine whole wheat flour with baking powder, sea salt, and spices.
4In another mixing bowl, combine maple syrup, pumpkin puree, nondairy milk, and vanilla extract and set aside.
5The coconut oil needs to be solid like butter, so it’s best to measure it out and then place it in the fridge for about 20 minutes. Add it in small chunks to the flour mixture. Using a pastry blender, cut the cold oil into the flour until it resembles a crumb-like texture.
6Add the thickened flax mixture into the bowl along with liquid ingredients and stir to combine. Fold a few times until the dough just comes together.
7Place the dough on a lightly floured surface. Using your hands, shape the dough into a long rectangle that’s approximately 1 ¼-inch thick and 4-inches wide. Then make alternate diagonal cuts along the rectangle to cut out 12 triangles. These don’t have to be perfect but try to get them relatively the same size so they bake evenly.
8Bake scones on a parchment lined baking sheet for 12 to 15 minutes or until golden brown. You can check by placing a toothpick through the centre of a scone and it should come out clean.
9Once the scones are out of the oven, place on a wire rack to cool. If you want, you can toast whole pecans on a baking sheet to get them golden brown and fragrant. Once cool to touch, you can chop them into smaller pieces to decorate the glazed scones or you can just use them raw as they are pretty flavourful as is!
10To prepare the glaze, whisk together the powdered sugar, nondairy milk, and maple extract. It should be slightly smooth and runny so that it drips off the scones but also stays coated on top. Adjust the amount of nondairy milk and/or powdered sugar as necessary.
11To glaze the scones, dip the tops into the bowl of glaze and allow excess to drip a little. Place back onto the wire rack, glaze side up. Some glaze will drip down the sides. Be sure to sprinkle with chopped pecans right away so that they’ll stick. Allow them to dry. Store scones in an airtight container at room temperature.
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.
Brand New Vegan
Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.