A week or so ago I asked Troubadour what treat he'd like for breakfast on the weekend. He replied "pumpkin scones." Luckily I had one can of pumpkin puree leftover from the fall.
My most favorite pumpkin scones had always been from Starbucks. Once going vegan I had to find a recipe to make them at home. The molasses cookies at Starbucks are vegan, but I don't believe anything else in the treat department is.
I found a copycat Starbucks Pumpkin Scone recipe on recipezaar.com and tweaked it to make it vegan. I think it tastes better than Starbucks pumpkins scones. Not only are they lighter in texture and in flavor, but they are cruelty free too.
BETTER THAN STARBUCKS PUMPKIN SCONES
2 Cups all-purpose Flour
7 Tbsp Raw Sugar
1 Tbsp Baking Powder
1/2 tsp Salt
1 tsp ground Cinnamon
1/2 tsp ground Nutmeg
1/4 tsp ground Cloves
1/4 tsp ground Ginger
6 Tbsp cold vegan Margarine (I used Earth Balance) or chilled Coconut Oil
1/2 Cup canned Pumpkin puree
4 Tbsp unsweetened non-dairy Milk (I used soy)
1-1/2 tsp Ener-G Egg Replacer + 2 Tbsp cold water to mix it with OR 1 *Flax Egg
* powdered sugar for dusting
1. Preheat oven to 425˚F (218˚C). Lightly spray a cookie sheet with non-stick spray.
2. In large bowl combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Stir to combine. I like to use a large whisk to combine them just to fluff up the flour a bit.
3. Cut in margarine with a pastry blender or two knives until the margarine is small and the mixture is crumbly. Make a well in the center for the wet ingredients and set aside.
4. Mix the Ener-G powder with water, whisk together and set aside. *If using Flax Egg mix 1 Tbsp ground flax seeds with 3 Tbsp warm water and set aside.
5. In small bowl whisk together the pumpkin puree, non-dairy milk and Ener-G mixture or flax egg.
6. Pour pumpkin mixture into dry ingredients and stir with a fork or spoon until mostly combined. This may look a little dry but it will work. If you are worried add another tablespoon of non-dairy milk. Just dump the mixture out onto the floured counter and knead a few times to combine then shape/pat into a 1" thick round disk.
|(It may look dry but turn it onto the counter and knead it)|
|(Until it combines, then shape it - you can see it will look layered)|
|(And pat it into a flattened disk 1" thick)|
7. Cut the dough into 6 pie-shaped wedges. Place on cookie sheet and bake at 425˚ for 14-16 minutes until risen and golden brown.
|(Cut into wedges)|
|(ready for the oven)|
8. Cool on wire rack and dust with powdered sugar while warm.
** You can wait until they cool and drizzle them with glaze, but I think they taste best when warm so I prefer to dust with powdered sugar.
*** These are best eaten the first day but work well the next. A bit of moisture will come out if covered overnight and the powdered sugar may become sticky as a result. Best to cover loosely.
- Bon Appetit
"A scone is so easy to take with you. We can easily put it in a pastry bag and they can eat it on the way to work. It's not going to crumble all over. There is no paper wrapping like a muffin, and it's also not as messy as a sticky bun." - Jamie Golladay