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Gluten-Free Vegan Pumpkin Scones with Chopped Pecans

October 31, 2014 1 Comment

Pumpkin-Scones-Vegan Scones, anyone? What about pumpkin scones? With a delicious glaze and crushed pecans?

Yes?

You’re not sick of pumpkin yet, are ya? Pumpkin is still flying around my kitchen ALL THA TIMEEEEE these days and I am digging into it left and right.

Pumpkin-Scones And these scones. They are not only stuffed with pumpkin and pecans and delicious fall spices like cinnamon and pumpkin pie spice, but they are also gluten-free.

What the what? Gluten-free? YES, FRIENDS. Even those on a gluten-free diet can enjoy these scones for breakfast. And that makes me happy. Everyone needs to be able to stick a warm, fresh-from-the-oven, scone into their faces at some point in their lives.

And that point is right now. Do ya dig?

Vegan-Pumpkin-Scones I added crushed pecans to the top and inside of the scones, but you can definitely, totally, absolutely leave those out if you’re allergic or just don’t like them. Or swap for a different nut.

Whatever, friends. Do as you please. Just make sure you do something nice for yourself and indulge in a pumpkin scone! Enjoy!

Easy-Vegan-Pumpkin-Scones

Gluten-Free Vegan Pumpkin Scones
 
Print
Prep time
20 mins
Cook time
15 mins
Total time
35 mins
 
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
  1. Preheat oven to 425F and line a baking sheet with parchment paper or a non-stick baking mat.
  2. In a large bowl, combine ¾ cup pecans, the flours, baking powder, coconut sugar, cinnamon, pumpkin pie spice and salt. Mix together until combined.
  3. 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).
  4. 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.
  5. Put the slices on the baking sheet and bake for 15 minutes, or until lightly browned.
Glaze
  1. 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.
3.2.2807

 

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Filed Under: Breakfast Tagged With: gluten free, pumpkin, soy free

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I'm Cassie - vegan food lover and animal rights activist. I live in Vaughan, Ontario, right near Toronto, with my husband, our 2 kids, 3 cats, and a dog that thinks he's a cat, too. I love to cook and share delicious vegan food with everyone I know. MORE →


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