Vegan Pumpkin Scones
Want a taste of Fall? Well, look no further. These vegan pumpkin scones will satisfy all your cozy Fall feels. They are dairy-free, egg-free, and surprisingly easy to make.
Ingredients
- 2 1/2 cups pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon Himalayan salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground cloves
- 2/3 cup pumpkin purée
- 1/3 cup coconut oil, solid and cold
- 1/2 cup maple syrup
- 2 flax eggs
- 1 1/2 teaspoons vanilla extract
Instructions
- Preheat oven to 400°F/205°C.
- Mix together dry ingredients in a large bowl.
- Add little by little, add in coconut oil, maple syrup, flax eggs, pumpkin puree, and vanilla – mixing as you go.
- Combine until you have a thick dough – do NOT over mix. I like using a pastry cutter or a spoon for this.
- Form on a floured surface, form dough into a circle that is roughly an inch deep all around and cut into 8 pieces, just like you would a pizza!
- Place separated slices onto a parchment paper-covered baking sheet or, better yet, a silicone baking mat.
- Bake for 12 – 15 minutes.
Video
Notes
Please read through the above blog post for helpful tips and tricks!
Nutrition
Calories: 283kcal, Carbohydrates: 44g, Protein: 6g, Fat: 11g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 340mg, Potassium: 251mg, Fiber: 6g, Sugar: 13g, Vitamin A: 3182IU, Vitamin C: 1mg, Calcium: 80mg, Iron: 2mg