Vegan Pumpkin Spice Scones
makes 8 scones
dry:
1 cup + 1 Tbsp flour (white whole wheat used)
1/4 tsp salt
1 Tbsp vital wheat gluten*
1 tsp pumpkin pie spice
1 tsp baking powder
1/4 tsp baking soda
wet:
3/4 cup canned pumpkin, unsweetened - room temperature
1/3 cup sugar
1/2 tsp apple cider vinegar
1/3 cup vegan butter, softened
2 Tbsp grade B maple syrup
1/4 tsp vanilla extract (or 1/2 vanilla bean, seeded)
*1 Tbsp flax seeds can be substituted for vital wheat gluten, although the texture will be a bit different.
Vanilla Bean Cream Cheese Frosting
1/3 cup vegan cream cheese - room temperature or slightly warmed.
1 1/2 Tbsp powdered sugar
1 Tbsp coconut oil, melted
1/2 vanilla bean, seeded
pinch of pink salt
Nutrition estimate: Calories: 229, fat: 11g, protein: 4g, carbs: 29g, vitamin A: 72% RDA, fiber: 2g, iron: 8% RDA
Directions:
1. Preheat oven to 410 degrees.
2. Combine the dry ingredients in a large mixing bowl. Stir in the wet ingredients until well combined in a soft, slightly sticky dough.
3. Place dough in the freezer (in bowl is fine if the bowl fits.)
4. After 10-20 minutes, pull dough from the freezer. It should be easier to handle now. Sprinkle about 2 Tbsp flour on a flat surface and press out your dough round into a thick circle about eight inches across and one inch thick.
5. Slice the round in half. Then into quarters. Then into eights. You should get eight triangles, about equal in size and shape.
6. Place the slices on a greased baking sheet. About an inch apart.
7. Bake at 410 for ten minutes, then reduce heat to 395 and bake for an additional 15 minutes, or until the tips of the scones begin to brown very slightly. The scones should puff up nicely, the vital wheat gluten and pumpkin really help with this even though this is a vegan, egg-free recipe.
8. Cool scones. Blend up your frosting. Place frosting in the fridge to firm up a bit. It should be soft yet firm when you transfer into a pastry bag for piping on top of scones in squiggly designs. The scones should be fully cooled or chilled when adding frosting. Serve cool or slightly warmed. Store covered in the fridge.
Good morning fall scones.
