Pumpkin Pie Scones

I think we are to wait for October for pumpkins and pumpkin recipes, but the end of October will be just fine, don't you think?

If you are looking for a vegan pumpkin pie scone...it is here for you.


Pumpkin Pie Scones
Lisa Pearson

2 cups all purpose flour

1/3 cup brown sugar

1 teaspoon pumpkin pie spice or 1 tsp. ginger and 1 tsp. cinnamon

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon sea salt

1 tablespoon soy flour...available in  the Winco bulk section or at Whole Foods...this is a MUST.  It takes the place of an egg and creates a dense, yummy scone.

6 tablespoons cold, unsalted butter, cut into little pieces...salted butter is fine, too

1/4 cup half and half

1/2 cup pure pumpkin {no spices added}



*Whisk together dry ingredients.

*Add butter and blend with pastry cutter or with flat beater in stand mixer.

*Add all wet ingredients together to flour mixture.

*Blend until ingredients come together.

*Transfer to lightly floured surface or ROULPAT.

*Pat into a disc about the size of your hand spread out.

*Cut into 8 triangles.

Place scones on SILPAT.

Brush with  half and half.  Sprinkle with cinnamon sugar.

Bake at 425* for 13 to 14 minutes…or until golden.  Don't over bake.  You want moist scones, not hockey pucks!

Remove to wire rack and drizzle or SPOON on glaze while scones are HOT.  This helps set the glaze.

Orange Glaze:

2 cups powdered sugar

4 tablespoons half and half

Zest from 1 orange or 1 teaspoon pure orange extract

Combine all ingredients in a small bowl and stir until smooth and “drizzly”. {Not a word, but you know what I mean, right?}

I make these and freeze them in individual bags once the glaze is set...that way, they are ready for a hectic morning or to give away to friends who stop by for tea!

Shared with:  At the Picket Fence, Stone Gable

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