Pumpkin Spice Vegan Scones
Pumpkin and cinnamon are one of the most popular flavor combinations for fall. This vegan scone is not only delicious but also healthy, as it is made with whole wheat flour and natural sweeteners. The pumpkin puree softens the dough, while the cinnamon adds a pleasant spiciness. TIP: If you want a richer flavor, you can add a little ginger or nutmeg. Eat the scone fresh, as it is the softest and most flavorful this way! This pumpkin scone is an excellent choice for breakfast with a mug of warm chai tea, or even as an indulgent afternoon snack.
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Ingredients for this recipe
Servings: 6
200
g
Whole Wheat Flour
50
g
Oat Flour
10
g
Baking Powder
1
pinch
Salt
5
g
Cinnamon
150
g
Pumpkin Puree
80
g
Coconut Oil
120
ml
Almond Milk
40
g
Maple Syrup
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Preparation Steps
1
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2
In a large bowl, whisk together the whole wheat flour, oat flour, baking powder, salt, and cinnamon.
3
In a separate bowl, combine the pumpkin puree, coconut oil, almond milk, and maple syrup.
4
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; you want a soft dough.
5
On a lightly floured surface, pat the dough to about ¾ inch (2 cm) thickness. Cut into triangles or rounds.
6
Place the scones on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
7
Let cool for a few minutes before serving fresh with a cup of tea or drizzled with extra maple syrup.
