Pumpkin Spice Scones

Super easy to make dietary/allergen friendly.

Vegan? No prob. Gluten free? No prob.

Adapted from PortugueseGirlCooks Recipe

Hi so I realise this website no longer works/ is available :( Thankfully I copied down the recipe when I altered it to make it vegan. If anyone knows if this site moved somewhere else, please let me know so I can give proper credit.

INGREDIENTS

Scones:

• 2 cups all-purpose flour (GF: all-purpose gf flour)

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1/4 cup sugar

• 3 tablespoons packed light brown sugar

• 1/2 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1/4 teaspoon ginger

• 6 tablespoons cold unsalted butter, cut into small cubes (V: Earth Balance or other vegan butter)

• 1/2 cup canned pumpkin puree

• 1 large egg (V: About another 1/4 cup of pumpkin, maybe a little less)

• 4 tablespoons (V: non-dairy) milk

Glaze:

• 1 cup plus 2 tablespoons powdered sugar

• 4 teaspoons (V: non-dairy) milk

Spiced Glaze:

• 1/2 cup plus 2 tablespoons powdered sugar

• 1/2 teaspoon cinnamon

• 1/8 teaspoon nutmeg

• pinch ginger

• 2 teaspoons (V: non-dairy) milk

INSTRUCTIONS

Scones:

1. Adjust oven rack to the middle position and preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a Silpat.

2. In a large bowl, whisk together the flour, baking powder, salt, both sugars, cinnamon, nutmeg, and ginger. 

3. Cut in the cold butter using a pastry cutter, 2 forks, or even your hands (if you have cooler hands) into the flour mixture until the butter is evenly distributed throughout the flour mixture, and no large lumps remain.

4. In a small bowl, combine the pumpkin puree, egg (or substitute), and milk. Pour into the flour mixture, and fold to combine. Form the dough into a ball.

5. On a lightly floured work surface, pat the dough into a long rectangle, about 4x13-inches, and about 1-inch thick. Using a sharp knife, cut the dough vertically:

• For 6 scones: into 3 equal pieces, then cut each piece once diagonally to make 2 triangles.

• For 12 scones: into 3 equal pieces, cut in half horizontally, then cut each section diagonally to make triangles.

• For 24 scones: into 4 equal sections, cut 3 equal horizontal sections, then cut each section diagonally to make triangles.

1. Place the cut pieces of dough on the prepared baking sheet. Try to space them out as best you can. They won't spread, so don't worry about that. Bake for 14 to 16 minutes, until golden brown. Place on a cooling rack to cool completely.

Glaze:

1. In a small bowl, whisk together the powdered sugar, and milk until smooth. Using a pastry brush, paint the glaze onto the cooled scones. Allow to "dry" for about 5 to 10 minutes, or until the icing is not wet before topping with the spiced glaze.

Spiced Glaze:

1. In a small bowl, whisk together the powdered sugar, cinnamon, nutmeg, and ginger. Whisk in the milk until smooth. You can drizzle the glaze on with a spoon or pipe it with a make shift pastry bag (ziplock with the tip cut off). You can create whatever design or pattern you want.

#pumpkin #pumpkinspice #scones #recipes #autumn #glutenfree #dairyfree #vegan