Old School Middle Eastern Recipes with Some Modern Day Twists

Vegan Pumpkin Scones

Vegan Pumpkin Scones

Thanksgiving is coming up, and pumpkin season is at its peak! I hope you had a chance to try our original pumpkin scone recipe, but for those who have seen The Game Changers or are seeking a plant-based diet, this is a great alternative! Check out our Pumpkin Scone story to get a feel for our family traditions and why scones are a nice tea time tradition we like to keep alive!

Vegan Pumpkin Scones

Prep Time 20 mins
Cook Time 15 mins
Course Breakfast, Dessert
Servings 8 servings

Ingredients
  

Scones

  • 2 cups all-purpose flour
  • 1/2 cup cane sugar
  • 3/4 tsp salt
  • 1/2 tsp pumpkin spice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 2 tsp baking powder
  • 1/2 cup cold vegan butter*
  • 1 egg substitute**
  • 1/4 cup vegan creamer ***
  • 1 tsp cashew butter
  • 1/2 cup pumpkin puree

Optional Icing

  • 1/2 cup powdered sugar
  • 1 1/2 tbsp Califia pumpkin spice creamer

Instructions
 

Scones

  • Preheat oven to 375F and prepare parchment paper over a baking sheet
  • Combine dry ingredients in a medium bowl: flour, sugar, salt, pumpkin spice, and cardamom. I like using whole cardamom seeds and then grinding them using a mortar and pestle. This allows the cardamom not to completely take over the flavor of the scone
  • Sift in baking powder and whisk ingredients together
  • Cut the vegan butter into 1 inch cubes. Add to dry flour mixture.
  • Using a pastry cutter or a fork, combine butter with dry mixture until it forms a meal-like texture. Set aside
  • All wet ingredeints should be cold. In a separate bowl, combine the wet ingredients: egg substitute, vegan creamer, cashew butter and pumpkin puree. Whisk until combined
  • Add wet ingredents to dry. Mix until just combined.
  • Scoop scone mounds onto the parchment paper and baking sheet (about 6-8 scones)
  • Brush vegan creamer on top of scones and sprinkle turbinado sugar if desired. Place in oven for 12-15 minutes. Scones are done when the tops start to brown.

Icing

  • Sift powdered sugar and add creamer. Whisk to combine

Notes

*We used Earth Balance vegan butter
**We used Bob’s Red Mill egg substitute, but you can also use a flax seed and water mixture to help replace egg
***We used Califia Farms Unsweetened Creamer



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