Vegan Pumpkin Scones (AMAZING!)

I think I am officially in love with scones! They are so delicious and so easy to make! I came across this recipe for pumpkin scones (I will link down below) and had to try them because I had some homemade pumpkin puree already made. I did make a few changes to the original recipe and I was happy with the outcome so I will note those changes here! The original recipe did call for a glaze, which I decided to omit. I felt the scones were really delicious and flavorful on their own. I didn’t want to add additional sugar on them.

Vegan Pumpkin Scones

Ingredients:

• 2 cups flour

• ⅓ cup brown sugar

• 1 teaspoon cinnamon

• ¼ tsp ground ginger

• ¼ tsp nutmeg

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup coconut oil

• ¾ cup pumpkin puree (I used homemade)

• 1 tbsp vanilla

• ~2 tbsp almond milk

Directions:

1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, brown sugar, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. Add in the coconut oil and use a fork to mix it in (the goal is to get coarse crumbs of coconut oil throughout the flour).

3. Stir in the pumpkin puree and the vanilla. Add in just enough almond milk to get the consistency of a scone dough. I would add it about ½ tbsp at a time not surpassing 2 tbsps of almond milk.

4. Once the dough comes together, knead it a few times in the bowl. Dump on a lightly greased surface. Flatten into a disc about 7’’ diameter and about ¾’’ thick. Cut the dough into 8 triangles. Place the triangles on the prepared baking sheet and bake for 14-16 minutes until golden on top.

Taste: 10/10

Level of difficulty: 1/5

Notes for next time: I loved this recipe!

Original recipe link here!