Gluten Free Vegan Pumpkin Scones Recipes

VEGAN PUMPKIN SCONES + MAPLE GLAZE

Steps:

• Glaze: In a small/medium bowl, add the powdered sugar, maple syrup and non-dairy milk, mix well and set aside. Glaze should be thick. If glaze is thin, place in the refrigerator to chill and thicken.
• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper, a silpat, or lightly grease with oil.
• Mix: In a medium size bowl, mix the flour, baking powder, sugar, pumpkin spice and salt, blend well. Add the hardened oil, and using either a pastry blender or mixing spoon, mix well. Doesn't have to be perfect. Add the pumpkin puree, vanilla, and non-dairy milk to the mixture, stir to form a dough. Using your hands, knead the dough into an even ball.
• Shape & Cut Dough: Transfer the dough to a lightly floured surface. Lightly flour the top of the dough and pat into a 8 - 9 inch circle, 1 inch high. Using a knife, gently divide the dough into 6 - 8 slices.
• Bake: Place the scones on the prepared baking sheet. Place in the oven on the center rake and bake for about 18 minutes, until lightly golden along the edges. Let cool a bit before transferring to a cooling rack.
• Glaze Scones: Once cooled, place a spoonful right in the middle of each scone and use the back of the spoon to spread, or drizzle the glaze in a zig zag across the top of each scone. Let the glaze set.
• Makes 6 - 8
• Store: Leftovers can be stored in an airtight container, either on the counter or in the refrigerator, and eat within a couple of days.

GLUTEN-FREE VEGAN PUMPKIN SCONES

Steps:

• In a food processor or large mixing bowl, combine the blanched almond flour, arrowroot flour, coconut sugar, baking powder, pumpkin pie spice, and salt. Pulse or whisk together.
• Add in the coconut oil and pulse or use a pastry cutter or fork to work the coconut oil into the dry ingredients until only very small chunks of coconut oil remain.
• In a small mixing bowl, whisk together the coconut milk, pumpkin puree, flax egg, and vanilla extract. Add to the dry ingredients and stir or pulse until completely combined.
• Place a sheet of parchment paper on a baking sheet and dust with arrowroot flour. Put the dough on top of the parchment, dust with more arrowroot flour, and press into a circle, about 1½" thick and 8" across. Place in the refrigerator for at least 1 hour or up to 24 hours to chill. If leaving in the refrigerator for more than a few hours, I recommend wrapping the dough in plastic wrap so it doesn't dry out.
• When ready to bake, preheat the oven to 375°F. Cut the circle into 8 scones and separate from each other so they're not touching. Use a pastry brush to brush the top of the scones with a small amount of coconut milk. Sprinkle with chopped pecans and raw turbinado sugar, if using. Bake for 20 minutes or until golden brown.
• Serve warm or let cool completely before serving. Store in an airtight container in the fridge for up to a week.