One of our favorite seasonal treats are the pumpkin scones from Starbucks. We wanted to try and make a plant based and gluten free version of them, and we think they might be better than the original!
These scones are the perfect breakfast item or afternoon snack with a cup of tea or coffee. They are light and are the perfect blend of all of the fall/winter time flavors from the pumpkin puree, cinnamon, nutmeg, and more!
· 2 Cups of gluten free flour
· 6 Tbsp brown sugar
· 2 Tsp baking powder
· 1 Flaxseed egg (1 Tbsp of ground flaxseed + 3 Tbsp of water)
· 1 Tsp of cinnamon
· ½ Tsp of nutmeg
· Pinch of ground ginger
· ½ Tsp of salt
· 6 Tbsp vegan butter
· ½ Cup pumpkin puree
· 3 Tbsp applesauce
· 3 Tbsp milk alternative (we used almond milk)
· 2 Tsp vanilla extract
· 1 Cup powdered sugar
· ½ Tsp vanilla extract
· 1 Tbsp milk alternative
· ¼ Tsp cinnamon
· ¼ Tsp nutmeg
· ¼ Tsp ground ginger
Line a baking sheet with parchment paper and lightly dust with gluten free flour (about a tablespoon)
In a mixing bowl, mix the dry ingredients
Cut in the cold butter with your hands or stand mixer attachment until the mixture is dry and crumbly
Fold in the wet ingredients until dough is stiff
Preheat oven to 425 F and chill dough while you are waiting
Place dough ball on the lined baking sheet and using a rolling pin, roll out into about 1 inch thick circle
Bake for 10 minutes
Remove from oven and cut the circle into 6-8 pieces and separate them slightly
Bake for another 5-10 minutes or until golden brown
Transfer scones to a cooling rack, and prepare the glaze (without the spices)
Once the scones have cooled completely, drizzle about half of the glaze over them.
Add the spices to the remaining glaze and add a second drizzle to the scones.