Vegan Pumpkin Scones

Vegan Pumpkin Scone

Pumpkin Scones (modified from TwoVegan Sisters) – quick, moist, delicious Sunday morning with a cup of coffee!  Try out these vegan pumpkin scones and let me know what you think.

Ingredients:

• 4 c unbleached all purpose flour
• 1/2 c raw sugar
• 2 T baking powder
• 2 t ground cinnamon
• 2 t pumpkin pie spice
• 1/2 t salt
• 1/2 c Earth Balance, cubed
• 1 c canned pumpkin
• 1/2 – 3/4 c soy creamer

Glaze:

• 1 c powdered sugar
• 3 T maple syrup
• 2 -3 T soy creamer

Drizzle:

• 1 c powdered sugar
• 3 T soy creamer
• 1 t cinnamon

Directions:

1. Preheat oven to 425 degrees.
2. In a large bowl, mix flour, sugar, baking powder, spices and salt.
3. Use a pastry blender (or your hands) to add in Earth Balance until thoroughly mixed.
4. In smaller bowl, whisk together pumpkin and soy creamer.
5. Add wet ingredients to dry ingredients.
6. Mix, then form into 2 balls of dough.
7. Pat out one ball of dough onto a lightly floured surface and form it into a 10 inch circle.
8. Use pizza wheel to cut dough into six wedges.
9. Transfer wedges to parchment paper lined baking sheet.
10. Repeat with second ball of dough. Bake until golden, about 15 minutes.
11. Transfer baked scones to a wire rack to cool, with parchment or wax paper underneath to catch drips.
12. While scones cool, prepare glaze, mix until smooth.
13. Spread about 1 T of glaze on each scone as it cools.
14. Prepare drizzle mixture, use a fork to drizzle each scone decoratively.