Vegan Pumpkin Scones With Maple Brown Sugar Glaze Recipe
A modification of the standard Vegan Pumpkin Scone Recipe. I would also recommend adding 1/2 cup (or more!) chocolate chips, raisins, dried cranberries, or walnuts! You can also replace some of the flour with rolled oats--be creative! Also, I used Organic Earth Balance instead of margarine.
Ingredients
Scones
- 1 1/2 cups brown sugar
- 7 cups flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 3 teaspoons pumpkin pie spice
- 1 cup margarine
- 7 1/2 cups pumpkin puree
- 1/2 cup raisins (optional)
Glaze
- 1 cup brown sugar
- 1 1/2 tablespoons margarine
- 1 tablespoon soymilk
- 1 tablespoon maple syrup
Instructions
- In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and pumpkin pie spice). Cut in margarine, adding a bit at a time until mixed. Add pumpkin and combine well.
- Knead the dough in the bowl until well mixed.
- Spray a cookie sheet with nonstick spray. Flour your hands, and form the dough into small triangles, using about 1/8 cup of dough for each mini-scone.
- Bake at 425 degrees for 10-12 minutes. If the edges are turning brown, it's time to take them out!
- Powder the brown sugar in a blender or food processor until it resembles confectioners sugar.
- Melt the margarine in a small pot. Remove from heat before the margarine burns, and add the powdered brown sugar, soy milk, and maple syrup. Mix well.
- Drizzle the glaze over the scones and allow to cool before serving (if you can wait that long!).
Add Your Own Notes
Nutrition
Serving: 74gCalories: 204.1kcalCarbohydrates: 35.7gProtein: 2.8gFat: 5.8gSaturated Fat: 1gSodium: 147mgFiber: 0.8gSugar: 15.4g
Tried this recipe?Let us know how it was!