Thursday, October 6, 2011

Vegan Pumpkin Scones

Oh. Yum.

For weeks now I can't get enough of scones.  I really am not happy if I don't have a scone in the morning.  Most mornings unfortunately I don't have scones.  I surely can't afford the $4 per vegan scone price tag at Earthfare.  Nor do I have time every day to run out and grab one!  I finally let my cravings take over and decided to attempt my own batch of vegan scones.  I was delighted with the outcome, and you will be too!

Vegan Pumpkin Scones

Prep time: 20 minutes
Cook time: 30 minutes

  • 2 1/2 cups whole wheat pastry flour
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons pumpkin pie spice
  • 1/2 cup coconut butter
  • 1/2 cup sugar
  • 2 cups pumpkin puree
  • 1 teaspoon vanilla extract
  1. Preheat oven to 425*
  2. Whisk together flour, baking powder, baking soda and pumpkin pie spice.  
  3. Cut in coconut butter until well mixed
  4. Stir together pumpkin puree, sugar and vanilla.  Add to the flour and butter mixture.
  5. Stir together all ingredients until well mixed (use your hands if necessary!)  
  6. Turn dough onto a floured surface a kneed 3 or 4 times, adding more flour until dough is no longer sticky.
  7. Separate dough into two sections.  
  8. Flatten each section into a disc approximately 8 inches across, 1 inch thick.
  9. Using a pizza cutter, cut each disc into 8 triangular pieces.  Place on a greased baking sheet.
  10. Bake for 30 minutes.
I topped my pumpkin scones with leftover Vegan Cream Cheese Frosting I had hanging around.  I highly recommend it!  But frosted or not, these scones are wonderful!

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