Pumpkin everything! These scones are one recipe you’re not going to want to miss. Vegan copycat recipe from Starbucks. Easy on the tastebuds and pocket book. Enjoy!
Link for full recipe: http://veganrunningdietitian.blogspot.com/search?q=pumpkin+scones
2 cups flour
1/3 cup brown sugar, packed
1 1/2 tsp pumpkin spice
1/2 tsp baking soda
1/4 tsp salt
1/2 cup dairy-free butter, unsalted (cut into cubes)
3 Tbsp soy milk
1/2 cup pumpkin puree
1 Tbsp ground flaxseed + 3 Tbsp water
2 tsp vanilla extract
1 cup powdered sugar
2 Tbsp soy milk
1/2 cup powdered sugar
1 Tbsp soy milk
1/4-1/2 tsp pumpkin spice
Preheat your oven to 400 degrees F. In a large bowl, combine flour, sugar, pumpkin spice, baking soda and salt. Next, add the butter and mix until the dry ingredients looks like crumbles.
Add pumpkin puree, soy milk, flaxseed + water mixture, and vanilla. Mix dough just until it is all mixed in and form into round ball.
Flour surface and place dough on it.You can use a rolling pin or flatten it out with your hands. Make the dough into about 8-10 inches circle. Using a knife, cut into triangles or pizza shape pieces. Makes about 8-10 pieces, depending on how you cut it.
On a baking sheet, line it with a silicone mat or parchment paper, this makes it much easier to take them off, and less cleaning afterwards. Place cut out scones on baking sheet. Place in oven for 10-12 minutes.
Combine the powdered sugar and soy milk with a whisk, until it is smooth. For the spiced glaze, combine powdered sugar, soy milk, and pumpkin spice. Whisk together until it is smooth. Set aside until scones are finished baking and cooled off.
Allow scones to cool for 10 minutes before drizzling the glaze on top. First drizzle the regular glaze, followed by the spiced glaze.
Let the glaze set before serving.