I absolutely adore scones. I think it's their subtly. They are rarely overpowering in flavor or sweetness but they're always satisfying. I will forever associate pumpkin scones with the ones from Starbucks. The icing could be a little much with those sometimes, but this recipe has got it right. It's almost a light glaze and it provides the perfect bit of sweetness. Make these scones and you absolutely won't regret it.
Yes, that is a skull you see on that plate.
Vegan Pumpkin Scones with Maple Icing
Adapted from Killer Bunnies
IngredientsScones1 cup all-purpose flour½ cup whole wheat pastry flour¼ cup almond flour/meal¼ cup spelt flour1 Tbsp baking powder1/2 tsp salt1/2 tsp cinnamon1/4 tsp nutmeg1/4 tsp cloves1/4 cup brown sugar4 Tbsp cold shortening4 Tbsp cold margarine3/4 cup canned pumpkin1/4 cup pure maple syrupMaple Spice Icing 1 cup powdered sugar2 Tbsp pure maple syrup1/2 tsp vanilla extract1 Tbsp almond milk1/4 tsp pumpkin pie spiceDirectionsPreheat the oven to 350. Line a baking sheet with parchment paper.Mix the dry ingredients together (including the brown sugar) in a large mixing bowl.Add in the cold shortening and margarine until the mixture gets crumbly (I used my hands to do this).Add in pumpkin and other wet ingredients. Combine gently.Separate the dough into 2 disks, and cut each into 6-8 wedges. Separate and place on the baking sheet.Bake until the scones are firm and slightly golden, 22-25 minutes. Cool scones on a wire rack.Make the icing by combining all ingredients in a bowl and mixing well.
Drizzle icing over the cooled scones.
