Mmm, pumpkin and maple are the flavors of the season and perfect with a nice cup of tea or coffee. That’s why you have to make my vegan maple pumpkin scones and indulge in Autumn Awesomeness!
For scones:
- 2 cups all-purpose flour (gluten free, if desired)
- 2 and 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup vegan butter, frozen
- 1/3 cup + 2 tablespoons vegan creamer, divided
- 1 vegan egg replacer
- 1/2 cup canned pumpkin puree
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
- optional: coarse sugar for sprinkling on top before baking
For glaze:
- 1/4 cup vegan butter
- 1/2 cup maple syrup
- 1 cup sifted confectioners’ sugar
- pinch salt, to taste
Preheat oven to 400°F. Adjust baking rack to the middle-low position. Line 1 or 2 large baking sheets with parchment paper or silicone baking mat. If making mini scones, I use 2 baking sheets. Set aside.
To make the scones:
Whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl. Grate the frozen butter. Add the grated butter to the flour mixture and combine it with a fork or your fingers until the mixture comes together in pea-sized crumbs. Set aside.
Whisk 1/3 cup creamer, the egg replacer, pumpkin puree, brown sugar, and vanilla extract together in a small bowl. Drizzle it over the flour mixture and then mix it all together until everything appears moistened.
With floured hands, work the dough into a ball as best you can and transfer onto a floured work surface. Press into a neat 8-inch disc and, with a very sharp knife, cut into 8 equal wedges. To make smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges.
Place scones at least 2 inches apart on the prepared baking sheet. Using a pastry brush, brush scones with remaining heavy cream and sprinkle with coarse sugar, if desired.
Bake the larger scones for 20-25 minutes or until lightly browned. If you made 16 smaller scones, bake for 18-20 minutes or until lightly browned. Remove from the oven and allow to cool for a few minutes as you prepare the icing.
To make the glaze:
In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste and add a pinch of salt if desired. Drizzle over warm scones.
Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days.
