Celebrate the season with these vegan pumpkin scones with a pumpkin spice drizzle. A delicious scone with a crisp outside crust and crumbly texture.

To achieve the great flavours, I used canned pumpkin puree and a lot of pumpkin spice. Place your vegan butter for 10 minutes in the freezer before using. Once I mixed all the dry ingredients and cut in the butter, I like to freeze the mixture for another 5 minutes before adding the wet ingredients. Your Vegan Pumpkin Scones should be super crumbly.

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Vegan Pumpkin Scones

Celebrate the season with these vegan pumpkin scones with a pumpkin spice drizzle. A delicious scone with a crisp outside crust and crumbly texture.

Prep Time15

Cook Time15

Total Time30

Servings: 6 scones

Author: Fabio

Ingredients

240 g flour
85 g sugar
1 tablespoon baking powder
1 1/2 teaspoons pumpkin spice
1/2 teaspoon salt
1 flax egg
85 g vegan butter - very cold
140 g pumpkin puree
1 tablespoon soy milk
For the drizzle
1 cup of icing sugar
1 teaspoon pumpkin spice
1 tablespoon soy milk

Instructions

Preheat oven to 425 degrees F (220C).
Line a baking sheet with parchment paper.
Prepare flax egg by mixing 1 tablespoon of flax meal with 2 tablespoons of water. Set aside
Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife or fork, cut butter into the dry ingredients until mixture is crumbly. Place in the freezer for 5 minutes.
In a separate bowl, whisk together pumpkin puree, soy milk and flax egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
Pat out dough onto a lightly floured surface and form it into a 1-inch thick circle.
Use a large knife to slice the dough into 6 triangles Place on prepared baking sheet.
Bake for 14 to 16 minutes. Scones should begin to turn light brown.
Place on wire rack to cool.
For the drizzle, simply mix all the ingredients (add more icing sugar or soy milk, depending how thick you like your drizzle) and then drizzle over the scones.