It looks like it’s officially fall, at least on the west coast! Warm scarves, boots, and pumpkins everywhere! I’ve talked before about my love for carbs, and nothing makes my heart dance like a warm pastry right out of the oven. What better way to welcome pumpkin season than with vegan pumpkin scones!

I’ve tried to “veganize” a few scone recipes, but I haven’t had great enough success to share it with you, until this one! These scones are pretty delicious. 

I’ve recently started subbing in spelt flour in some of my recipes. I have to limit my gluten intake, so I don’t like to use regular wheat flour very often, but I’ll often play around with different flours to try and achieve a good gluten-free recipe. While spelt is not gluten-free, for those who are simply trying to eat less gluten, or are gluten sensitive, it can be a great option. 

When trying to “veganize” baking recipes, I’ve learned a few tricks that help to get fairly good results: 1. Butter/margarine – coconut oil often works as an adequate substitute, 2. Buttermilk – I mix 1 cup of almond milk with 1 Tbsp of lemon juice, 3 – Eggs: I make a “flax-egg” by mixing 1 Tablespoon of ground flax seed with 3 Tbsps of warm water.

When you’re making them, mix the dry ingredients first, then form a well and pour in the wet ingredients. Once you’ve got your dough spread out, cut it in eight equal pieces, like a pizza. 

Place them on a baking tray, but keep in mind they will spread slightly, so leave an inch or two between triangles. 

To maintain my dignity, I’m not even going to tell you how long it took us to completely devour this entire batch. No honestly, it’s embarrassing. Hope you enjoy! I know I did!

I’d love to hear from you! What’s your favourite fall treat? 

Vegan Pumpkin Scones

2015-09-13 23:06:45

Yields 8

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Prep Time

20 min

Cook Time

15 min

Prep Time

20 min

Cook Time

15 min

Scone

1. 2 1/2 cups spelt flour (you could sub for any all purpose flour)
2. 2 tsp baking powder
3. 1/2 tsp sea salt
4. 1 tsp ground cinnamon
5. 1/2 tsp ground nutmeg
6. 1/2 tsp ground ginger
7. 1/4 cup coconut sugar (you could sub brown sugar)
8. 3 Tbsp raw cane sugar
9. 1/2 cup cold, hard coconut oil (place in fridge for 30 minutes to harden if needed)
10. 1 flax egg (mix 1 Tbsp of ground flax seed with 3 Tbsp of water)
11. 3 Tbsp almond milk
12. 2 tsp lemon juice
13. 1/2 cup pumpkin puree
14. 1 tsp vanilla extract
15. 1 Tbsp maple syrup

Glaze

1. 10 medjool dates, pitted (or regular dates soaked in hot water for 20 minutes to soften)
2. 2 Tbsp full fat coconut milk
3. 2 Tbsp melted coconut oil
4. 1 Tbsp maple syrup
5. Pinch of sea salt

Scones

1. Preheat oven to 425 degrees.
2. In a small ramekin, add 1 Tbsp of ground flax seed to 3 Tbsp of warm water and set aside.
3. In a large bowl mix together flour, baking powder, sea salt, cinnamon, nutmeg, ginger, coconut sugar, and cane sugar until combined.
4. Using a pastry cutter, add in hard coconut oil.
5. In a small bowl whisk together almond milk and lemon juice. Then add pumpkin puree, vanilla, maple syrup and the flax mixture you prepared at the beginning.
6. Create a well in the centre of dry mixture and pour the wet mixture into the middle of the well. Mix under combined.
7. Dust surface with flour and place the dough in the centre of your work area.
8. Pat and shape dough into an even 8-10 inch round.
9. Using a sharp knife, cut the dough in 8 equal pieces, like a pizza.
10. Transfer scones to a parchment lined baking sheet (place at least an inch or two apart as dough will spread).
11. Bake at 425 for 13-15 minutes.
12. Cool for 10-15 minutes before adding glaze.

Glaze

1. In a blender, blend together dates, coconut milk, syrup, coconut oil, maple syrup and salt until smooth.
2. Add warm water to thin if needed.

Adapted from Cooking Classy

Adapted from Cooking Classy

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