Vegan Pumpkin Scones with Pumpkin Caramel Glaze (Oil-free)
User Reviews
5
Vegan Pumpkin Scones with Pumpkin Caramel Glaze (Oil-free)
Description
Vegan Pumpkin Scones with Pumpkin Caramel Glaze (Oil-free) feature a blend of whole wheat and unbleached white flour enriched with almond flour, pumpkin, and coconut cream. The batter incorporates pumpkin pie spice and pecans, which contribute warmth and texture. The dough is formed into a thick disc, sliced into triangles, and baked until golden. Accompanying the scones is a spiced pumpkin caramel glaze made by cooking pumpkin puree, coconut milk, sugar, salt, and pumpkin pie spice until thickened. Once cooled slightly, the glaze is drizzled onto the warm scones, adding a glossy finish and additional pumpkin warmth.
The scones offer a moist crumb from the chilled coconut cream and pumpkin, balanced by the crunchy pecans and the sweet-spicy glaze. Baking at a high temperature helps develop a gentle crust and tender inside. These scones can be served as a snack or a breakfast treat, pairing well with tea or coffee.
From the notes, the scones store well covered for a day at room temperature and can be refrigerated for up to five days. They also freeze well both unbaked and baked: unbaked scones should be thawed briefly before baking and may require extra baking time, while baked scones can be thawed and reheated for a warm treat. Variations include substituting other squash or sweet potato purées in the scones or glaze to alter the flavor.
Ingredients
Scones:
- 2 cups flour ( I use 1 cup whole wheat and 1 cup unbleached white)
- 2 tbsp almond flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/3 cup pecans chopped
- 1/4 cup brown sugar packed, or use regular fine sugar and add 1 tbsp molasses with the wet ingredients.
- 2 tsp pumpkin pie spice
- 1/2 teaspoon salt
- 3/4 cup coconut cream chill the can for a few hours and scoop the thick white part) + 1 to 2 tbsp as needed, from full-fat coconut milk can
- 1/2 cup pumpkin chilled, chill for a few hours with the coconut milk, puree
- 1/2 teaspoon vanilla extract
Spiced Pumpkin Caramel Glaze:
- 1/4 cup pumpkin puree
- 1/2 cup coconut milk , I use the remaining cream and liquid from the can
- 1/3 cup sugar
- 1/4 tsp salt
- 1/2 tsp pumpkin pie spice
Instructions
- Preheat oven to 435 degrees F. Line a baking sheet. In a large bowl, mix the flour, almond flour, baking powder, baking soda and whisk well. Add the sugar, pecans, salt and spice and mix in.
- Add the chilled coconut cream and cut with a fork to mix in. Add the pumpkin and continue to cut with the fork. The mixture will initially feel very dry and then start to come become fat crumbs and dough like. Add another tbsp of coconut cream if needed. Once there isnt much dry flour left, bring it together with a spatula or your hands quickly and shape into a fat disc, atleast 3/4 inch tall. Slice into 6 to 8 triangles using a pizza cutter.
- Place on baking sheet and bake for 16 to 17 minutes.
- Meanwhile make the glaze: Cook all the ingredients in a small skillet over medium heat until the mixture thickens. Taste adjust flavor, salt. Add a few drops of vanilla extract for a vanilla pumpkin spice glaze. Let it cool for a few minutes before drizzling on the warm scones. Sprinkle chopped pecans on top (optional). Serve warm as is or with some vegan butter. You can also use a simple sugar icing or a maple sugar glaze.
Notes
- Store freshly baked scones covered at room temperature for up to one day to maintain their texture.
- Refrigerate scones in a closed container for up to five days to keep them fresh longer.
- Freeze unbaked scones for up to one month; thaw briefly before baking, allowing an extra 1-2 minutes of baking time as needed.
- Baked scones also freeze well; thaw at room temperature for an hour and reheat in the oven for a warm serving.
- Try swapping pumpkin puree with other squash or sweet potato purées in the scones or glaze for a variation in flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 4.8g | 24% |
| Sodium | 277mg | 12% |
| Potassium | 288mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 3575IU | 72% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 85mg | 9% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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