Sunday, November 27, 2016

Vegan Pumpkin Scones with Maple Icing

I absolutely adore scones. I think it's their subtlety. They are rarely overpowering in flavour or sweetness but they're always satisfying. I will forever associate pumpkin scones with the ones from Starbucks. The icing could be a little much with those sometimes, but this recipe has got it right. It's almost a light glaze and it provides the perfect bit of sweetness. Make these scones and you absolutely won't regret it.

Yes, that is a skull you see on that plate. 

Vegan Pumpkin Scones with Maple Icing

Adapted from Killer Bunnies

1 cup all-purpose flour
½ cup whole wheat pastry flour
¼ cup almond flour/meal
¼ cup spelt flour
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 cup brown sugar
4 Tbsp cold shortening
4 Tbsp cold margarine
3/4 cup canned pumpkin
1/4 cup pure maple syrup

Maple Spice Icing 
1 cup powdered sugar
2 Tbsp pure maple syrup
1/2 tsp vanilla extract
1 Tbsp almond milk
1/4 tsp pumpkin pie spice

Preheat the oven to 350. Line a baking sheet with parchment paper.
Mix the dry ingredients together (including the brown sugar) in a large mixing bowl.
Add in the cold shortening and margarine until the mixture gets crumbly (I used my hands to do this).
Add in pumpkin and other wet ingredients. Combine gently.
Separate the dough into 2 disks, and cut each into 6-8 wedges. Separate and place on the baking sheet.
Bake until the scones are firm and slightly golden, 22-25 minutes. Cool scones on a wire rack.
Make the icing by combining all ingredients in a bowl and mixing well.

Drizzle icing over the cooled scones.

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