Vegan pumpkin scones that are filled with warm spices and glazed with a sweet syrup. Great for a cozy breakfast or a snack in the afternoon.
Ingredients: 2 cups all-purpose flour. 1/3 cup brown sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1/2 cup vegan butter, cold and cubed. 1/2 cup canned pumpkin puree. 1/4 cup coconut milk. 1 teaspoon vanilla extract. 1/3 cup chopped walnuts optional. For glaze: 1 cup powdered sugar, 2-3 tablespoons coconut milk, 1/2 teaspoon vanilla extract.
Instructions: Get the oven ready by heating it up to 400F 200C. Put flour, brown sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl and mix them all together. Using a pastry cutter or fork, cut in the vegan butter until the mixture looks like big crumbs. Mix pumpkin puree, coconut milk, and vanilla extract in a different bowl using a whisk. Mix the wet and dry ingredients together until they are just mixed. If you want to, fold in chopped walnuts. Place the dough on a floured surface and work it together slowly until it comes together. Make a circle out of the dough that is about an inch thick. Cut it into 8 wedges. Put the wedges on a baking sheet that has parchment paper on it. Once you put a toothpick in the middle of one of the scones and pull it out clean, the scones are done. Set the scones on a wire rack to cool down. Powdered sugar, coconut milk, and vanilla extract should be mixed together until the glaze is smooth. Pour the glaze over the scones that have been cooled. Serve and have fun!
Prep Time: 20 minutes
Cook Time: 20 minutes
LAHS Physics
