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

These mini blueberry scones are a delightful treat for any time of day. Made with vegan ingredients, they are perfect for those with dietary restrictions without compromising on taste.

Ingredients: 2 cups all-purpose flour. 1/4 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/2 cup vegan butter, cold and cubed. 1/2 cup non-dairy milk. 1 teaspoon vanilla extract. 1 cup fresh blueberries.

Instructions: Preheat the oven to 400F 200C. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold cubed vegan butter to the flour mixture. Use your fingers or a pastry cutter to incorporate the butter until the mixture resembles coarse crumbs. Stir in the non-dairy milk and vanilla extract until the dough starts to come together. Gently fold in the fresh blueberries. Transfer the dough onto a floured surface and gently knead it a few times until it forms a cohesive ball. Pat the dough into a circle about 1 inch thick. Using a sharp knife, cut the dough into mini triangles or circles. Place the scones on a baking sheet lined with parchment paper, leaving some space between each scone. Bake in the preheated oven for 12-15 minutes, or until the scones are lightly golden brown on the edges. Remove from the oven and let cool slightly before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes