https://www.high-endrolex.com/40Gluten-Free Vegan Pumpkin Scones with Chopped Pecans
Gluten-Free Vegan Pumpkin Scones
Prep time
Cook time
Total time
Author: Vegan Insanity
Recipe type: Breakfast
Serves: 8
Ingredients
Scones
1 cup raw pecans, chopped
1 cup sorghum flour
1 cup almond flour
1 tbsp baking powder
¼ cup coconut sugar
1 tsp cinnamon
1¼ tsp pumpkin pie spice
½ tsp salt
5 tbsp vegan butter (I used Earth Balance)
¾ cup pumpkin puree (NOT pumpkin pie filling)
¼ cup non-dairy milk (I used almond milk)
1 tsp vanilla
Glaze
1 cup powdered sugar
½ tsp cinnamon
3 tbsp non-dairy milk (I used almond milk)
Instructions
Scones
Preheat oven to 425F and line a baking sheet with parchment paper or a non-stick baking mat.
In a large bowl, combine ¾ cup pecans, the flours, baking powder, coconut sugar, cinnamon, pumpkin pie spice and salt. Mix together until combined.
Add the butter and with a pastry cutter, a fork, or your hands, mix together until the mixture resembles sand. (If you're using your hands, work quickly so that the butter doesn't get too warm - it needs to be very cold).
Add in the pumpkin puree, non-dairy milk and vanilla, and mix well until everything is combined. Form the dough into a large circle and cut into 8 slices.
Put the slices on the baking sheet and bake for 15 minutes, or until lightly browned.
Glaze
Whisk together the icing sugar, cinnamon and non-dairy milk. Spread generously over the cooled scones and top with the remaining ¼ cup chopped pecans.
Recipe by Vegan Recipes from Cassie Howard at http://www.veganinsanity.com/recipes/breakfast/gluten-free-pumpkin-scones/