Vegan Pumpkin Scones With Maple Glaze Recipes

VEGAN PUMPKIN SCONES WITH MAPLE GLAZE

Steps:

• Preheat oven to 425°F.
• Combine ground flax and water set aside to thicken for about 10 minutes.
• In a large mixing bowl, combine whole wheat flour with baking powder, sea salt, and spices.
• In another mixing bowl, combine maple syrup, pumpkin puree, nondairy milk, and vanilla extract and set aside.
• The coconut oil needs to be solid like butter, so it's best to measure it out and then place it in the fridge for about 20 minutes. Add it in small chunks to the flour mixture. Using a pastry blender, cut the cold oil into the flour until it resembles a crumb-like texture.
• Add the thickened flax mixture into the bowl along with liquid ingredients and stir to combine. Fold a few times until the dough just comes together.
• Place the dough on a lightly floured surface. Using your hands, shape the dough into a long rectangle that's approximately 1 ¼-inch thick and 4-inches wide. Then make alternate diagonal cuts along the rectangle to cut out 12 triangles. These don't have to be perfect but try to get them relatively the same size so they bake evenly.
• Bake scones on a parchment lined baking sheet for 12 to 15 minutes or until golden brown. You can check by placing a toothpick through the centre of a scone and it should come out clean.
• Once the scones are out of the oven, place on a wire rack to cool. If you want, you can toast whole pecans on a baking sheet to get them golden brown and fragrant. Once cool to touch, you can chop them into smaller pieces to decorate the glazed scones or you can just use them raw as they are pretty flavourful as is!
• To prepare the glaze, whisk together the powdered sugar, nondairy milk, and maple extract. It should be slightly smooth and runny so that it drips off the scones but also stays coated on top. Adjust the amount of nondairy milk and/or powdered sugar as necessary.
• To glaze the scones, dip the tops into the bowl of glaze and allow excess to drip a little. Place back onto the wire rack, glaze side up. Some glaze will drip down the sides. Be sure to sprinkle with chopped pecans right away so that they'll stick. Allow them to dry. Store scones in an airtight container at room temperature.

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.

VEGAN PUMPKIN SCONES WITH MAPLE BROWN SUGAR GLAZE

Steps:

• In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and pumpkin pie spice). Cut in margarine, adding a bit at a time until mixed. Add pumpkin and combine well.
• Knead the dough in the bowl until well mixed.
• Spray a cookie sheet with nonstick spray. Flour your hands, and form the dough into small triangles, using about 1/8 cup of dough for each mini-scone.
• Bake at 425 degrees for 10-12 minutes. If the edges are turning brown, it's time to take them out!
• Powder the brown sugar in a blender or food processor until it resembles confectioners sugar.
• Melt the margarine in a small pot. Remove from heat before the margarine burns, and add the powdered brown sugar, soy milk, and maple syrup. Mix well.
• Drizzle the glaze over the scones and allow to cool before serving (if you can wait that long!).