Vegan pumpkin scones are a sophisticated pastry perfectly suited for slow mornings with hot beverages. They are probably my favorite breakfast treat, though most of the sweet breakfast items tend to be favorites. The texture of these scones are light and fluffy. Let's Get Cooking! Oil-free. As self-taught cooks and bakers, we love to inspire moms to cook from scratch with real food for their families. Place the scones on a large cookie sheet. The pleasure of a 5-star review would be greatly appreciated! Add more liquid in 1 teaspoon intervals to thin the icing as needed. For one scone, there are 274 calories, 52g carbs, 6g fat, 3.5g protein and 27% of your daily vitamin A. I use full-fat coconut milk in a can (Thai Kitchen), but I have also made it with creamers like Califia, which worked equally well. How to Make Use a blend of half whole wheat flour with half all-purpose flour. Gently handle the dough to avoid making the scones tough. You guys. We’re sorry, but anything pumpkin flavored wearing a layer of sweet icing waiting to take a plunge in your mug of hot coffee takes the cake. Keep the coconut oil in the fridge for a few hours before baking, so it’s nice and cold and not in liquid form. Watch the oven timer carefully so the scones don’t overbake. You can also try to replace the water with a little lemon juice or maple syrup for a different finish. This is a rough, rugged dough with imperfections to adore. Recipe. Learn how your comment data is processed. For a Fall Scone, I have added pumpkin puree. Be sure not to overmix; this is a crucial step. Variations Instructions for the icings are in the recipe card. Sift the powdered sugar into a mixing bowl and stir in the pumpkin spice. Additionally, you can add 1/2 cup of chocolate chips to the dough for pumpkin chocolate chip scones. For standard vanilla icing: 1 cup powdered sugar, 1/2 teaspoon vanilla extract, and 2-4 teaspoons of milk or water. As the coconut oil melts in the oven, it creates little air pockets that give you that flakey texture you are looking for in a well-made scone. Be sure not to overmix; this is a crucial step. For more nutritional information, scroll to the bottom of the recipe card. Fall Pumpkin Pancakes with Vegan Coconut Pumpkin Cream ». Although these taste great by themselves, a smear of vegan butter on here would be nice. While not required but highly recommended, let the scones cool completely then bathe in a pumpkin spice or pumpkin maple icing prior to enjoying. If the dough is dry, add some of the almond milk. Jump to:Questions Rub in the butter until pea-sized clumps remain. Bake the scones at 400 F for 14-18 minutes, or until their bases are browned. Tip #3: Do not add the coconut milk until you are ready to bake the scones. The easiest way to shape the scones is to make the dough into a disk about one inch thick. Equally crumbly, moist, and flavorful, pumpkin scones are sure to delight your friends and family. Read More…. Copyright © 2020 Savor the Flavour LLC -- Privacy Policy, Click to share on Pinterest (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window). Add pumpkin puree and combine until mixture comes together as a dough. Enjoy the scones while they’re fresh. Pumpkin Pancakes with Vegan Pumpkin Coconut Cream, 3 Pumpkin Breakfast Recipes Worth Repeating, Fall Pumpkin Pancakes with Vegan Coconut Pumpkin Cream, Grilled Peaches with Vegan Peach Ice Cream, Summer Fruit Salad with a Lime Mint Dressing. Bake for 18-22 minutes or until slightly golden on the edges. You can measure the amount needed and pop in the freezer for 30 minutes prior to assembling the scones dough. If you continue to use this site we will assume that you are happy with it. It is a favorite. Subscribe to our email newsletter to get our latest recipes, fun food facts, food puns, and behind the scenes news about our blog. It does not take much liquid to make it the right consistency for drizzle. Loving the fragrant treats that make your house smell like fall? ★☆ One of the secrets to making flaky vegan scones is to use heavy plant-based cream. These vegan pumpkin scones are definitely not as sweet (read: healthy) as the Sbux variety. Filed Under: All Recipes, Breakfast, Holiday, Quick & Easy, Vegan, Your email address will not be published. Lastly, add in a splash of milk and pumpkin puree and we’re off to the races. The color is a yellow-orange, and they have a delighfully moist texture that everyone will enjoy. Reheat frozen scones in the oven at 400F for 5-7 minutes when ready to eat. Vegan pumpkin scones are a sophisticated pastry perfectly suited for slow mornings with hot beverages. Mix together all the ingredients for the dough in a glass mixing bowl. Roll the dough into a 1-inch thick circle and cut it into 8 triangles. We’re Brooke & Emma, the mother-daughter team behind Savor the Flavour. Your email address will not be published. Canned puree is best for this recipe rather than homemade, as it is less liquidy.

Vegetable Oil Substitute Applesauce, Click Beetle Life Cycle, Project Euler Solutions Problem 1, Benchmade 551-1 Review, Uses Of Mint Leaves, Once Upon A Time Zeus, Yamaha R15 Top Speed,