vegan pumpkin scones with vanilla latte glaze_________________________________________________Inviting, warm, melty-soft interior with a crisp cinnamon-dusted shell. Very cold coconut oil renders this recipe successful. You can probably substitute vegan butter (or regular butter), but I have not tested the formula with such. The scones are beautiful without the glaze as well, but I urge you to go full-out and drizzle it on to further enhance the pumpkin spice latte-esque flavors.
Ingredients
scones
- 2 cups wheat flour
- 2 Tbsp brown sugar, packed
- 1 Tbsp baking powder
- 2 tsp cinnamon
- 1/2 tsp clove
- 1/2 tsp salt
- 6 Tbsp coconut oil, solid
- 1 flax egg (1 T flax + 2.5 T hot water)
- 1/4-1/2 cup almond milk (or milk of choice)
- 2 tsp vanilla extract
vanilla latte glaze
- 1 cup powdered sugar
- 2 Tbsp strong brewed coffee
- 2 tsp vanilla extract
Instructions
- First, prepare the flax egg. Mix 1 T ground flax with 2.5 T hot water and let sit for 10 minutes.
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- In a large bowl, mix the flour, brown sugar, baking powder, cinnamon, clove, and salt with a spatula until well combined.
- With a fork, a pastry cutter, or your hands, cut the cold coconut oil into the dry ingredients until only coarse crumbs remain. The texture should resemble a grainy meal.
- To the bowl with the flax egg, add 1/4 cup milk, pumpkin, and vanilla. Stir well, then pour into the dry ingredients and stir gently until combined, but do not overmix. If the dough is too dry, add milk one tablespoon at a time until a cohesive ball is achieved.
- Dump dough onto a clean, floured surface and pat into a circle about 1/2 inch thick. Use a sharp knife or pizza cutter to slice into 8 even triangles. Scoop triangles onto prepared baking sheet with about a half inch or so of space in between them to allow room for rising.
- Bake 15-18 minutes, or until bottom edges crisp to a light brown. Remove from oven and let cool about 10 minutes, then transfer to a wire rack and cool completely.
vanilla latte glaze:
- In a small bowl, combine powdered sugar, coffee, and vanilla and whisk until desired thickness is achieved. If too thick, add more coffee about a tablespoon at a time; if too thin, add more sugar a tablespoon at a time.
- When scones are completely cool, drizzle glaze generously over top. Enjoy with coffee and a side of fruit for breakfast or a midday treat.