After a long and rather hot summer, it finally feels like autumn here in the northwestern US. We had our first real rain storm yesterday. To mark the beginning of the new season, I decided to make pumpkin scones.
I’ve become very attached to this recipe from Sarah’s vegan kitchen, which I made several times last autumn as well. I doubled the recipe and increased the amount of pumpkin slightly. The recipe was unfortunately in imperial units, so I’ve converted it. See below for metric conversion.
For shaping the scones, I used a scone pan, but I think you can just shape them properly and put into a baking tray as well. I skipped the kneading process, so that is excluded in my version of the instructions below. My dough was definitely more wet/moist than hers, so perhaps that’s why kneading didn’t make sense for me. I also omitted the ginger and cloves.
For the scones (doubled relative to Sarah’s recipe):
-512 g all-purpose flour
-200 g brown sugar
-2 tablespoons baking powder
-1 teaspoon salt
-2 teaspoon ground cinnamon
-1⁄2 teaspoon ground nutmeg
-180 ml coconut oil or cold vegan butter
-400g tin pumpkin puree
-2 tablespoon molasses
-2 teaspoon vanilla extract
-120 ml unsweetened plant milk
for the icing:
-400 g icing sugar
~100 ml unsweetened plant milk (just make sure it’s the right consistency)
-1/2 tsp vanilla extract
1) Preheat oven to 220°.
Line baking tray with parchment or a silicone baking mat.
2) Combine dry ingredients. In a separate bowl, combine pumpkin puree, molasses, vanilla extract and milk.
3) Using two knives, your fingertips, or a pastry cutter, cut in cold coconut oil or vegan butter to create a crumbly mixture with pea-sized bits.
4) Pour wet ingredients into flour mixture a few tablespoons at a time, tossing with a fork between additions until dough comes together in a loose ball.
5) Place scone-sized pieces of dough into scone pan or shape into scone shapes in a baking tray.
6) Bake scones for 20-22 minutes, until golden brown on the bottoms. Allow to cool on mat for 5 minutes before transferring to a cooling rack. Allow scones to cool completely before icing.
7) Combine powdered sugar and milk to create the icing. Dip scones face-down, and return to drying rack to harden. Store in an airtight container.
Cheers! Enjoy the autumn/fall.
