Ingredients
1 cup all-purpose flour
1 cup whole grain spelt flour
1 tbsp. baking powder
1/2 tsp. sea salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
Optional sugar- I would add 2-3 tbsp. next time!
8 tbsp. Earth Balance butter
1/2 cup canned pumpkin
3 tbsp. almond milk
1 tsp pure vanilla extract
1 chia/flax egg (1 tbsp. ground chia/flax + 4 tbsp water)
Turbinado sugar, to garnish
Vegan Egg Wash:
1 tbsp. cornstarch
1/2 tbsp. water
Spiced Glaze:
1 cup powdered sugar
1.5-2 tbsp. almond milk
1/2 tsp. pumpkin pie spice (or 1/4 tsp. cinnamon and a pinch of ginger
and nutmeg)
Instructions
Preheat the oven to 425F and line a baking sheet with parchment paper.
In a small bowl mix the chia/flax egg. Set aside.
In a large bowl mix the dry ingredients (flours, baking powder, salt,
cinnamon, nutmeg, cloves, ginger).
Take the cold Earth Balance butter cut butter into dry ingredients
until crumbly.
In a medium sized bowl, mix the pumpkin, chia/flax egg, and
almond milk.
Add wet to dry and mix until a ball forms. I got down and dirty
and mixed with my hands!
On a flour surface place the ball of dough and kneed a few
times with your hands.
Shape the dough into a circle and then cut into 8 triangles.
Now mix your vegan egg wash by mixing cornstarch and
water and heating in microwave for 30 seconds. Stir well.
With a pastry brush, brush on the glaze onto each scone.
Sprinkle with turbinado sugar generously and bake for 14 minutes.
Cool for 10-15 minutes.
While cooling, make your spiced glaze by beating 1 cup powdered
sugar with milk and spice until smooth.
When scones are cool ice the scones and serve with a cup of tea or coffee!
In a small bowl mix the chia/flax egg. Set aside.
In a large bowl mix the dry ingredients (flours, baking powder, salt,
cinnamon, nutmeg, cloves, ginger).
Take the cold Earth Balance butter cut butter into dry ingredients
until crumbly.
In a medium sized bowl, mix the pumpkin, chia/flax egg, and
almond milk.
Add wet to dry and mix until a ball forms. I got down and dirty
and mixed with my hands!
On a flour surface place the ball of dough and kneed a few
times with your hands.
Shape the dough into a circle and then cut into 8 triangles.
Now mix your vegan egg wash by mixing cornstarch and
water and heating in microwave for 30 seconds. Stir well.
With a pastry brush, brush on the glaze onto each scone.
Sprinkle with turbinado sugar generously and bake for 14 minutes.
Cool for 10-15 minutes.
While cooling, make your spiced glaze by beating 1 cup powdered
sugar with milk and spice until smooth.
When scones are cool ice the scones and serve with a cup of tea or coffee!
As she said...don't be scared by all the instructions, they're totally easy. My scones turned out a bit cake-like, but they were still absolutely amazing. You will be so happy you made these.
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