Vegan Pumpkin Cranberry Scones

There is something about pumpkin scones that just fills my heart and belly with warmth. I know I used to look forward to these gems from Cobs Bread or Starbucks. Now I was on a mission to recreate those memories and flavors with a healthier and vegan version. It was a definite success!
Yield: 8 Scones
You will need:
Wet Ingredients:
-1/4-1/2 cup coconut oil (or butter)
-1/2 cup date paste
-1-2 tablespoons maple syrup
-1/4 cup hot water (if needed)
-1/2-1 teaspoon vanilla paste
-1 1/4 cup pumpkin puree
Dry Ingredients:
-1 3/4 cup oat flour
-1-2 tablespoons lucuma powder
-1/4 teaspoon pumpkin spice
-1 teaspoon cinnamon 
-Dash of Himalayan salt
-Dried Cranberries (optional topping)
Glaze:
-1 tablespoon date paste
-2 tablespoons pumpkin puree 
-1 tablespoon coconut/almond milk
-A sprinkle of cinnamon and pumpkin spice
Directions:
1. Warm up the coconut oil to melt a little bit. If the pumpkin puree, date paste and maple syrup are cool, warm them up with the coconut oil too.
2. In a blender or food processor, blend all the wet ingredients together.
3. Line a cookie sheet with parchment paper.
4. Using a food processor, mix the dry ingredients with the wet ingredients 
5. Spread the gooey dough over the parchment paper in a large pizza that is about 1 inch in thickness.
6. Sprinkle some dried cranberries over top if you'd like.
7. Preheat the oven to 350F and place the baking sheet in the freezer for at least 30 minutes to firm up enough to slice into scones.
8. Once the scone pizza has firmed up, remove from freezer and cut into 8 scones (like a pizza) and spread the pieces out onto another parchment lined baking sheet.
9. Place in the oven for about 35 minutes (edges will start to brown) and allow to cool for at least 10 minutes before glazing.
10. Mix the ingredients together for the glaze in a bowl and place in an icing bag or a bottle with a nozzle to help drizzle over top the scones.
11. Once glazed, enjoy right away or place in freezer or fridge for future cravings!
*Feel free to experiment with different flours or ratios of flour
*If you do not have pumpkin spice, just use a little all-spice and nutmeg

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