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Pumpkin Spice Scones, gf, vegan

Pumpkin Spice Scones, gf, vegan

Pumpkin Spice Scones

Pumpkin Spice Scones


Fall is pumpkin spice season and what better recipe to enjoy than warm scones. Light and chewy, these scones are perfect with vegan caramel sauce baked into the crust. 

Pumpkin Spice Scones started with our sweet gluten free flour blend, we used MELT vegan baking sticks for the butter replacement and coconut milk for the milk replacement. We had ½ can of 100% pure pumpkin left over to use and we blend our own pumpkin pie spice into it. We drizzled vegan caramel sauce over half the scones and wish we had done all of them. This was the best part, each bite had the caramel baked into the scone and it was a perfect combination. 

Pumpkin Pie Spice

  • 3 tbsp ground ginger
  • 2 tbsp ground cinnamon
  • ½ tbsp ground nutmeg
  • ¼ tbsp ground allspice
  • dash cloves

 

 

Pumpkin Spice Scones

warm and tender pumpkin spice flavoured falls scone
Prep Time10 mins
Cook Time15 mins
Course: Breakfast
Keyword: pumpkin, spice
Servings: 8 scones

Equipment

  • measuring spoons
  • measuring cups
  • pastry blender
  • large bowl
  • cookie sheet
  • ice cream disher
  • spatula

Ingredients

Dry ingredients

  • 2 cups sweet gluten free flour blend, our recipe
  • ¼ cup coconut sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp guar gum
  • 1 tbsp pumpkin pie spice, added to pumpkin

Fat

  • ½ cup vegan baking sticks, we use MELT

Wet ingredients

  • 1 cup coconut milk
  • 1 tbsp apple cider vinegar, to curdle milk
  • 1 tsp vanilla
  • ½ can pumpkin puree, with pie spice added (7 fl oz)

Finishing

  • 4 tbsp vegan caramel sauce, our recipe

Instructions

  • Preheat oven to 400° F
    Pumpkin Spice Scone
  • In a small bowl add the pumpkin pies spice to the pumpkin puree, stir to combine completely. Set aside.
    In a large bowl whisk together all other dry ingredients, removing all lumps.
  • Cut in fat with a pastry blender, so it resembles bread crumbs
    Pumpkin Spice Scone
  • Curdle coconut milk by adding apple cider vinegar to it. Gently beat with a fork. Add vanilla.
  • Pour curdled milk into bowl in four different locations in the, combine with a fork until dough begins to form.
  • Gently fold in pumpkin puree with spice added.
  • Use an ice cream disher to place dough on parchment lined cookie sheet.
    Drizzle scones with vegan caramel sauce! This part is the best.
    Pumpkin Spice Scone
  • Bake for 15-20 min at 375° F
    Pumpkin Spice Scone

Notes

If you choose not to use the caramel sauce topping, then add ½ tsp salt and 2 tbsp coconut sugar.

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