Happy Wednesday!!! This is definitely the most popular/requested Thanksgiving Sweet Treat from the archives...they are simple to make, easy to freeze and work for breakfast, brunch, after dinner dessert served with a HUGE mountain of whipped cream or a late night snack with a cup of tea and a roaring fire!! If you happen to be having guests stay with you...these little beauties make a great addition to your guest room basket of soft towels, bottled water, books and your HOME key!! Enjoy!!
Thanksgiving is sneaking up on us!! Are you all ready for the holidays to start? We are!!
There is something comforting about everyone bringing their favorite dish to Thanksgiving...but if you are like me, it is always fun to bring something new or something old with a twist of "new" and unexpected to keep things a bit exciting. Whatever you do, DO NOT skip the GREEN BEAN CASSEROLE...just ask our children!!
Vegan Pumpkin Pie Scones
Lisa Pearson
2 cups all purpose flour
1/3 cup brown sugar
1 tsp. pumpkin pie spice or 1 tsp. ginger and 1 tsp. cinnamon
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. sea salt
1 Tbsp. soy flour...available in the Winco bulk section or at Whole Foods
1/2 cup cold Earth Balance, cut into little pieces
1/4 to 1/3 cup soured almond milk {sour with a tad bit of lemon juice or vinegar}
1/2 cup pure pumpkin {no spices added}
*Whisk together dry ingredients.
*Add Earth Balance 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 or onto a lined baking sheet.
*Brush with soymilk. 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.
Orange Glaze:
2 cups powdered sugar
4 Tbsp. soymilk
Zest from 1 orange or 1 tsp. pure Orange extract {optional info...my friends like it better with the zest IN the scone...not in the glaze...} I add my zest to the glaze...because I think it looks nice!
Combine all ingredients in a small bowl and stir until smooth and “drizzly”. {Not a word, but you know what I mean, right?}
BLAH.BLAH.BLAH...
Variations: Add ½ cup mini chocolate chips OR GHIRARADELLI ALL NATURAL
CLASSIC WHITE CHOCOLATE CHIPS...BE CAREFUL IF YOU HAVE
PEANUT allergies.
May make mini scones
May be rolled out and cut with biscuit cutter for dinner biscuits. No pumpkin pie spice or glaze…just ½ tsp of cinnamon for a bit of flavor
If you aren't a huge cinnamon fan...you may want to skip the cinnamon sugar...if you are adding the glaze.
For the holidays: Mix up several batches of the dry ingredients at the same time and freeze until you are ready to make them!
Okay. I think I am done going on and on with this recipe.
Lisa Pearson
2 cups all purpose flour
1/3 cup brown sugar
1 tsp. pumpkin pie spice or 1 tsp. ginger and 1 tsp. cinnamon
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. sea salt
1 Tbsp. soy flour...available in the Winco bulk section or at Whole Foods
1/2 cup cold Earth Balance, cut into little pieces
1/4 to 1/3 cup soured almond milk {sour with a tad bit of lemon juice or vinegar}
1/2 cup pure pumpkin {no spices added}
*Whisk together dry ingredients.
*Add Earth Balance 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 or onto a lined baking sheet.
*Brush with soymilk. 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.
Orange Glaze:
2 cups powdered sugar
4 Tbsp. soymilk
Zest from 1 orange or 1 tsp. pure Orange extract {optional info...my friends like it better with the zest IN the scone...not in the glaze...} I add my zest to the glaze...because I think it looks nice!
Combine all ingredients in a small bowl and stir until smooth and “drizzly”. {Not a word, but you know what I mean, right?}
BLAH.BLAH.BLAH...
Variations: Add ½ cup mini chocolate chips OR GHIRARADELLI ALL NATURAL
CLASSIC WHITE CHOCOLATE CHIPS...BE CAREFUL IF YOU HAVE
PEANUT allergies.
May make mini scones
May be rolled out and cut with biscuit cutter for dinner biscuits. No pumpkin pie spice or glaze…just ½ tsp of cinnamon for a bit of flavor
If you aren't a huge cinnamon fan...you may want to skip the cinnamon sugar...if you are adding the glaze.
For the holidays: Mix up several batches of the dry ingredients at the same time and freeze until you are ready to make them!
Okay. I think I am done going on and on with this recipe.
{If this is not your thing...be sure to check out my regular Pumpkin Pie Scone recipe}
