Pumpkin Scones: Vegan Recipe and Regular Recipe
Okay so I know I've blogged about these scones before in my fall recipes post here and the results here. But this time I made them vegan! And then I made them again kinda vegan and tiny. You'll see, just keep reading haha
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| Vegan scone dough |
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| Vegan scone dough. It was suuuuuper sticky but I think I mis-measured the amount of flour I was supposed to put in it. I added more and everything turned out okay. |
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| Vegan Scones |
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| Vegan Scones |
So the story behind these is that my co-worker, Berkeley, loves pumpkin and pumpkin spice and all that jazz. Last year for her birthday, I made these pumpkin scones for her and she loved them (success!). Last year she was just a vegetarian though so these were no problem. However, since the new year, she became a vegan so some things had to be replaced to make them vegan friendly. I am pleased to say that they came out wonderfully and I made them vegan based on my own judgement and substitutions (point for me?)
The original recipe says you can make 6 large scones or 12 regular scones... Holy crap I think the cut-into-12 size scones are large enough. If anything, when I think of scones I think of small treats that are delicate and dainty, ready to be served at high tea. Therefore, when my sister came home for a weekend and wanted to bring back some baked goods for her floor, I immediately volunteered to whip up some of these scones.
xxx
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| Regular scone dough (24 mini scones) |
The ONLY way these were different from Berkeley's vegan scones was that I used real butter. Otherwise, I kept the rest of the substitutions: original unsweetened almond milk for the milk and the pumpkin substitution for the egg.
Pumpkin Scone Recipe (Vegan substitute in parentheses)
Adapted from PortugueseGirlCooks Recipe
Ingredients
Scones:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 3 tablespoons packed light brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 6 tablespoons cold unsalted butter, cut into small cubes (V: Earth Balance)
- 1/2 cup canned pumpkin puree
- 1 large egg (V: About another 1/4 cup of pumpkin, maybe a little less)
- 4 tablespoons (V: non-dairy) milk
Glaze:
- 1 cup plus 2 tablespoons powdered sugar
- 4 teaspoons (V: non-dairy) milk
- 1/2 cup plus 2 tablespoons powdered sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- pinch ginger
- 2 teaspoons (V: non-dairy) milk
Directions
Scones:
- Adjust oven rack to the middle position and preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a Silpat.
- In a large bowl, whisk together the flour, baking powder, salt, both sugars, cinnamon, nutmeg, and ginger.
- Cut in the cold butter using a pastry cutter, 2 forks, or even your hands (if you have cooler hands) into the flour mixture until the butter is evenly distributed throughout the flour mixture, and no large lumps remain.
- In a small bowl, combine the pumpkin puree, egg (or substitute), and milk. Pour into the flour mixture, and fold to combine. Form the dough into a ball.
- On a lightly floured work surface, pat the dough into a long rectangle, about 4x13-inches, and about 1-inch thick. Using a sharp knife, cut the dough vertically:
- For 6 scones: into 3 equal pieces, then cut each piece once diagonally to make 2 triangles.
- For 12 scones: into 3 equal pieces, cut in half horizontally, then cut each section diagonally to make triangles.
- For 24 scones: into 4 equal sections, cut 3 equal horizontal sections, then cut each section diagonally to make triangles.
- Place the cut pieces of dough on the prepared baking sheet. Try to space them out as best you can. They won't spread, so don't worry about that. Bake for 14 to 16 minutes, until golden brown. Place on a cooling rack to cool completely.
Glaze:
- In a small bowl, whisk together the powdered sugar, and milk until smooth. Using a pastry brush, paint the glaze onto the cooled scones. Allow to "dry" for about 5 to 10 minutes, or until the icing is not wet before topping with the spiced glaze.
Spiced Glaze:
- In a small bowl, whisk together the powdered sugar, cinnamon, nutmeg, and ginger. Whisk in the milk until smooth. You can drizzle the glaze on with a spoon or pipe it with a make shift pastry bag (ziplock with the tip cut off). You can create whatever design or pattern you want.
Enjoy and send pictures!
love always,
xo
