I'm delighted at how delicious our vegan pumpkin spice scones turned out.
The texture of the scone is perfect, they're just moist enough without being too dense. And the flavor is bold without be overwhelming. Truly, a perfect morning dessert. Serve with coffee, tea or as a special breakfast side. Or naturally, just eat them whenever you want because you're an adult and can do what you like.
*I LOVE the cardamon in the glaze, but if cardamom isn't your jam simply substitute cinnamon or leave the spice out all-together. A traditional vanilla glaze is perfect.
2 cups, old fashion oats
1 TBSP, pumpkin spice blend
3/4 tsp, salt
1 1/2 tsp, baking powder
1/2 cup, vegan butter, chilled & cut into cubes
1/2 cup, pumpkin purée
2 tsp, vanilla extract
1/4-1/2 cup, vegan milk
1.5 cups, confectioners sugar (powdered sugar)
1.5 tsp, ground cardamon
1 tsp, vanilla extract
3-4 TBSP, vegan milk (*possibly a little more - so have a little extra on hand)
Preheat Oven to 350º F
Combine dry ingredients in a large bowl and mix.
Use a fork or pastry cutter to "cut-in" chilled vegan butter.
Mix in wet ingredients, once mixed you may need to use your hand to kneed that dough.
The dough should be firm, but not too dry.
When desired texture is achieved, move dough to a lightly floured surface and mold into a round disc shape, about 1"-1.5" thick.
Cut into 8 even pieces.
Evenly distribute on a parchment-paper lined baking tray & bake for 15 minutes.
Remove from oven and chill for 15 minutes before glazing.
Combine all ingredients in medium bowl and mix until desired texture is achieved. Glaze should be able to coat the back of a spoon.
Drizzle glaze over cooled scones and allow to dry for at least 5 minutes before serving.
Jesse Brune-Horan is a professional vegan chef and founder of the fed collective. He offers wellness coaching online and vegan catering in Southern California.