Vegan Pumpkin Spice Scones

 

Ingredients for the scones 2 cups all purpose flour 1 2 cup brown sugar or 1 3 for less sweet scones 1 tablespoon baking powder 1 2 teaspoon salt 1 teaspoon ground cinnamon 1 2 teaspoon ground nutmeg 1 4 teaspoon ground cloves 1 4 teaspoon ground ginger 6 tablespoons coconut oil or cold vegan butter 2 3 cup pumpkin puree 1 tablespoon molasses 1 teaspoon vanilla extract 2 tablespoons unsweetened plant milk for the icing 1 cup powdered sugar 1 2 tablespoons unsweetened plant milk Directions1 Preheat oven to 425 F 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 Turn dough out onto a lightly floured surface Knead gently 2 3 times then pat dough out into a circle about 3 4 1 thick Slice circle into 6 wedges and arrange on lined 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 a thin icing Dip scones face down and return to drying rack to harden Store in an airtight container contact meinstagram thesarahsullivanemail thesarahsullivan gmail comrecipe blog sarahsvegankitchen comMusic by Lakey Inspired

 

 

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