It’s holiday season! Time to bust out the pumpkin and cinnamon spices for those fall flavors we love so much. With this delightfully sinful vegan treat, you no longer need to whine in the Starbucks line that their pricey morsels aren’t vegan. If you have organic cane sugar, almond or rice flour, or coconut oil, those can be substituted to make this fall delicacy a little less sinful.
Or you can just say, “Screw it. It’s fall. I do what I want.”
For pastry: PART A: 2 cup all-purpose flour, 1/3 c brown sugar packed, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, 3/4 tsp ground cloves, 1/2 tsp ground ginger, 1/2 tsp ground nutmeg, 1/4 tsp salt, 1/3 cup olive oil, PART B: 1/2 cup pumpkin puree (or boiled pumpkin), 3 Tbsp almond milk, 1/3 c applesauce, 2 tsp vanilla extract
For white glaze: 1 cup confectioner’s sugar, 2 Tbsp almond milk
For spicy brown glaze: 1 cup confectioner’s sugar, 1/4 tsp cinnamon, 1/4 tsp ground cloves, 1/4 tsp ground ginger, pinch nutmeg, 2 Tbsp almond milk
Makes: approx. 12 scones or 24 mini scones
1. Preheat oven to 400 F.
2. Combine ingredients for pastry PART A in a bowl and mix evenly with hands. These are the “dry” ingredients; they should be slightly crumbly.
3. Combine all ingredients for pastry PART B in another bowl and stir evenly with spoon. These are the “liquid” ingredients. Pour over PART A and stir evenly.
4. Sprinkle flour on a clean surface and knead the dough a few times. The stickier the dough, the more flour you will need. Roll out with a rolling pin and trim into a rectangle. Set aside the scraps.
5. Cut the rectangle in half lengthwise. Cut these triangles in half and then in half once again until you have 8 triangles. For mini scones, cut all triangles in half once more.
6. Shape the remaining dough into a rectangle and cut into appropriately sized triangles.
7. Line 2 baking sheets with wax paper and arrange the triangles with space in between them.
8. Bake for 10-12 minutes. Stick a fork in the middle to make sure the insides are not gooey before removing.
9. Allow to cool on a cutting board for 10 minutes.
10. Combine the white glaze ingredients in a bowl and stir evenly.
11. Combine the spiced brown glaze ingredients in another bowl and stir evenly.
12. Coat the tops of the scones with the white glaze. It might be runny at first but will solidify eventually.
13. Drizzle the spiced brown glaze over the tops of the scones. Make a pattern if you want!
14. Allow the glaze to harden.
15. Serve, eat, enjoy! Store in airtight containers in cupboard.
This recipe was modified from damndelicious.net.