Monday, October 8, 2012

Breakfast: Pumpkin Scones with Spiced Glaze

Today (Friday, Oct 5), I came across a vegan pumpkin scone recipe on Cupcakes and Kale. So, for dessert, I made them. These are a little more moist than scones should be, and I'd like them to be a bit more pumpkin-y, but they are good. The dozen certainly didn't last.
1 cup organic all purpose flour
1 cup whole wheat pastry flour
1 tbsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves
1/2 tsp salt
1/4 cup + 2 tbsp cup cold (vegan) margarine (I used nucoa)
1/2 cup pumpkin puree 
2 tbsp non-dairy milk (I used almond milk)
5 tbsp brown sugar

6 tbsp powdered sugar
1/2 tbsp flour
1/4 tsp molasses
1/4 tsp cinnamon
1/8 tsp ginger
pinch cloves
1 tbsp non-dairy milk 


  1. Preheat the oven to 400ºF.  In a large bowl sift together all of the dry ingredients.  Using a pastry cutter (or 2 forks) cut the cold margarine into the mixture until it resembles coarse crumbs.  
  2. In another bowl, mix the pumpkin, milk & sugar.  Add this to the flour bowl and mix to combine.  The dough will be fairly.  (If it really doesn't come together you can add some water or more milk a teaspoon at a time.) 
  3. Turn the dough out onto a lightly floured surface and divide it into 3 equal balls.  Flatten each one into a round disk that's about 6 inches across and 1/2 inch thick.  Using a sharp knife, cut each disk into quarters and place them on a parchment or silpat-lined baking sheet.  
  4. Bake for 15-16 minutes.  
  5. Remove from the oven, allow the scones to cool and then drizzle them with spiced glaze.


  1. Mix all ingredients together in a small bowl and drizzle onto the scones either with a spoon, or from a plastic bag with the tip cut off. 
  2. You can thicken the glaze with more powdered sugar, and thin it using more milk. Add very little (1 tsp) at a time and stir thoroughly.

Other Details:
Makes 1 dozen scones.
Original Recipe

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