Pumpkin spice season is back, and this recipe is about to be your new favourite. This is a fool-proof vegan recipe that combines the best flavours of fall into one delicious treat. It is so simple, takes around 30 minutes, and is affordable to make if you already have the basic ingredients. This recipe yields 8 scones, so you’ll have lots to share or even more to enjoy for yourself.
INGREDIENTS
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2 cups all-purpose flour
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1/3 cup brown sugar, packed
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2 teaspoons pumpkin pie spice (Just blend these spices together: 1 teaspoon cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground ginger and 1/2 teaspoon ground nutmeg)
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup cold vegan butter (I used Becel Vegan Margarine), cold and cut into small cubes or pieces
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1/2 cup pumpkin puree
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2 tablespoons almond milk (I used Earth’s Own Unsweetened Original)
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1/4 cup applesauce (I used the unsweetened generic brand from Save-On)
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1 tablespoon pure vanilla extract
FOR THE GLAZE
Mix together the following in a small bowl:
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1 cup powdered sugar
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2 teaspoons maple syrup (You can use plain corn syrup if you want to make the glaze vanilla instead. Just add a splash of vanilla if the vanilla from the almond milk isn’t strong enough for you)
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1 tablespoon vanilla almond milk (You could also use a flavoured almond milk instead of vanilla. For example, Califa’s Pumpkin Spice Latte Cold Brew would be delicious on this scone)
The glaze should be fairly thick, but not as thick as icing. If it is too thick for your liking, just keep adding a quarter teaspoon of almond milk until you reach your desired consistency. Warning: if you make your glaze too watery, once applied to the scones it will just sink into the scones themselves the dough and make it soggy.
INSTRUCTIONS
1. Preheat the oven to 400 degrees Fahrenheit.
2. In a large bowl, blend together all the dry ingredients: flour, brown sugar, pumpkin pie spice mix, baking powder, baking soda and salt. Cut in butter using your hands or a fork until mixture resembles loose crumbs.
3. Next, add in wet ingredients: apple sauce, pumpkin puree, vanilla and almond milk. Mix it together, almost folding it rather than mixing, until it forms a soft dough. You can use whatever spoon works for you, but a wooden spoon is preferred.
4. Now it’s time to get a little dirty! On a clean, flat surface, sprinkle some flour and leave a little pile of flour for your hands or in case you need more to prevent the dough from sticking to the surface.) On this prepared surface, knead the dough lightly until it comes together. Now, you can flatten it into a nice circle, making sure that it’s about 1 inch (or 3cm) thick. Next, taking either a pizza slicer or a knife (you may need to flour the knife so that it doesn’t stick in between cuts and pull apart your masterpiece), cut the circle into 8 even pieces, like a pizza.
5. Transfer the slices onto a baking sheet with parchment paper on it, slide them into the hot oven, and let bake for 14-16 minutes (depending on your oven. While they’re baking away, prepare the glaze so it’s ready to go. Once the scones are finished baking, and a toothpick inserted in them has come out dry, you can move the scones to a cooling rack to cool off. Let the scones fully cool down before glazing them.
6. Once glazed, store them in an airtight container to maintain freshness.
7. Make sure to snap some pictures of the finished product and share them on your social media – don’t forget to tag #hercampus and #hercampusuvic!
Original Recipe: https://www.noracooks.com/pumpkin-scones/