Full of fall spices that’ll warm your soul and make your house smell amazing. These pumpkin scones are so flavorful and perfect for fall.
2 cups all-purpose flour
1/2 cup brown sugar
3 tsp baking powder
1/2 tsp salt
3 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
1 tsp pumpkin pie spice
1/2 cup earth balance buttery sticks
1/3 cup pumpkin puree
8 tbsp. plant-based milk
1 tsp lemon juice
1 1/2 tsp vanilla extract
1/2 cup pecans
1/2 cup + 2 tbsp powdered sugar
2 tbsp plant-based milk
1/2 tsp vanilla
Preheat oven to 400F and line one baking tray with parchment paper.
In a small mixing bowl, combine the pumpkin purée, milk, lemon juice, and vanilla extract. Set aside.
In a large mixing bowl, combine flour, brown sugar, baking powder, salt, and spices. Whisk ingredients together.
Cut the cold earth balance into small cubes and add to the large mixing bowl. Using a pastry cutter or hand mixer, incorporate the earth balance, breaking it into smaller pieces until it resembles coarse sand.
To the same bowl, add the pumpkin and; milk mixture. Fold in by hand or with a wooden spoon until just combined. The dough should not be too wet but stick together easily. Add more milk if needed. Be sure not to over-mix.
Remove the dough from the bowl onto a gently floured surface.
Form into an 8 in a circle. The dough should be about 1 1/2in thick. Using a sharp knife, cut the circle into 8 wedges. Place the wedges onto the baking sheet evenly spaced apart. They will expand as they bake.
Bake scones for 23-25 minutes. Remove from oven and let them rest until cooled.
For the glaze, combine powdered sugar, vanilla, and milk. Whisk until combined. The consistency should resemble a syrup. Add more powdered sugar or milk accordingly.
For the topping, bring a pan to medium heat, and add the pecans. Stir frequently to prevent burning. As pecans become fragrant & golden, transfer to a small bowl to cool to prevent further toasting. Once cooled, chop into small pieces.
Use a large spoon to drizzle the glaze onto the scones and top with the toasted pecans.
Flavour glaze with a touch of maple syrup or cinnamon if desired. It will complement the flavours nicely!
Store scones at room temperature in an airtight container for 2 days.
OR in the freezer for 1 month (baked scones not raw batter).
- Serving Size: 8
- Calories: 310
- Sugar: 14.2g
- Sodium: 256.3mg
- Fat: 14.5g
- Saturated Fat: 2.8g
- Unsaturated Fat: 4.1g
- Trans Fat: 0.1g
- Carbohydrates: 41.2g
- Fiber: 2.5g
- Protein: 4.2g
- Cholesterol: 0mg
Keywords: dairy free, recipe, starbucks, vegan