Double-Glazed Vegan Pumpkin Scones
Happy Halloween! BoOoOoOo.
I used to love Halloween. My friend Anna and I would start talking mid-summer about what our costumes would be. My favorite costume was a garden gnome, for which I wore green tights, an oversized blue shirt (that I rubbed with bronzer so it would look dirty), a doctored santa hat (took out the white sections), and a beard. A couple years ago I went as an emoticon; I wore all black and stuck tape to myself into a :P face. The whole “sexy” halloween costume was never really my thing.
For the past few years I haven’t done much for Halloween. The drive to be costume clever doesn’t seem to be there anymore, and I suppose the interest in partying at a bar isn’t really there either. Last year Ryan and I stayed home and dressed up our dog (Teia the Lion – rawr!), and I thought that was kind of perfect.
I was planning on sharing this recipe next week, but sharing a pumpkin recipe on Halloween just felt RIGHT. Also, since it’s Friday, now you can make them this weekend! Kick the last month of pumpkin-flavors off with a bang!
Ha, just kidding, I eat pumpkin things all year, but apparently it’s socially acceptable to eat pumpkin between September-Thanksgiving. It’s also socially acceptable to listen to Christmas music AFTER Thanksgiving, but that never happens. I’m apparently not very socially acceptable.
I also don’t subscribe to the idea that scones need to be dry. I know you’re supposed to dunk them in your coffee, but why start with something that’s hard and dry? These scones have a softer texture than most, but still have that crumb that makes a scone a scone. They’re based off of the Starbucks pumpkin scone, which I love, but is full of white flour, loads of sugar, and preservatives that I try to avoid.
In my version, I used all whole wheat flour, a touch of maple syrup for sweetness, and coconut oil in place of butter. I have also made these with butter and they turned out the same, so if that’s what you have on hand I’ve included a note about that below.
I used 2 glazes so the scones would have that Starbucks look, but because of that there’s a good amount of sugar going on here. If you want to reduce the sugar, just go with one glaze, and/or instead of covering the scone just drizzle it on – bam, less sugar and all the flavor!
I love the combination of the sweet glaze with the thick, pumpkin-infused scone. It’s fall morning comfort at it’s finest!
As I’ve mentioned before, I’m not one to name something “Skinny,” because I don’t feel comfortable with the connotation, and I use the word “Healthy” sparingly in recipe titles, but these are DEFINITELY a better-for-you alternative to the coffee-shop version!
If you make these, or any of my recipes, please take a pic and tag me on Instagram (@veggiebeastblog). It really truly makes my day!
Double-Glazed Vegan Pumpkin Scones
Soft, flaky whole wheat pumpkin scones drizzled with two glazes! A better-for-you (and vegan!) version of the Starbucks pumpkin scone!
Yield: 8 scones
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Vegan Pumpkin Scones
- 2 cups whole wheat pastry flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/3 cup coconut oil (solid, not melted) or 5 tablespoons butter/vegan butter, cold and cubed
- 2/3 cup pumpkin puree
- 3 tablespoons unsweetened almond milk, divided
- 1 flax egg (1 tablespoon ground flax mixed with 3 tablespoons warm water)
- 1/2 tablespoon vanilla extract
- ⅓ cup maple syrup
Simple White Glaze
- 1 cup powdered cane sugar
- 1 tablespoon unsweetened almond milk
Pumpkin Maple Glaze
- 1 tablespoon pumpkin puree
- 1/2 teaspoon maple syrup
- 1/2 cup plus 3 tablespoons powdered cane sugar
- Preheat the oven to 400.
- In a large bowl, mix together the flour, baking powder, salt, and pumpkin pie spice. Add the coconut oil to the dry ingredients, mixing until you have pea-sized pieces. I used a pastry blender and my hands to do this. You definitely want to have pieces of oil visible in the dough, so don't incorporate it fully!
- In a separate bowl, whisk together the pumpkin, 2 tablespoons of the almond milk, flax egg, vanilla, and maple syrup.
- Add the wet ingredients to the dry, and mix until just combined. You can do this with your mixer on medium speed, or just with a wooden spoon. You do NOT want to overmix the dough, so stop right after everything comes together.
- Use your hands to form the dough into a ball, and then set it on a WELL-FLOURED surface (the dough is sticky, so the floured surface is key). Pat down slightly, sprinkle with a little more flour, then use a rolling pin to roll the dough out to ½-inch thickness. I wanted to have 8 triangle scones, so I used a pizza cutter to cut my scones into triangles. If you want smaller scones, use a biscuit-cutter, or really whatever you want/have on hand.
- Gently move the scones to a parchment-lined baking sheet (I used a floured spatula to move them). Brush with remaining almond milk. Bake for 15-17 minutes, until the tops are golden.
- After removing the scones from the oven, make the glazes while they cool slightly. For the simple white glaze, just whisk together the powdered sugar and milk. Set aside.
- For the pumpkin maple glaze, whisk together the pumpkin and maple syrup, and then add the powdered sugar.
- Use a spoon to coat the slightly-cooled scones with the simple white glaze. Wait 10 minutes for the glaze to set, and then use a spoon to drizzle on the pumpkin glaze.
- Store in an airtight container at room temperature.
Store in an airtight container on the counter for up-to 4 days. If it's hot in your place the icing may melt a little.
I topped mine with some sparking sugar for the photos (because PRETTY!), but it's definitely not necessary.
Nutrition Information: Serving Size: 1 scone with both glazes, Calories: 339, Sugar: 8.9g, Sodium: 157mg, Fat: 9.8g, Saturated Fat: 7.9g, Carbs: 59.5g, Fiber: 3.8g, Protein: 3.3g