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Pumpkin Scones with Maple-Cinnamon Glaze

I have been thinking about scones for weeks. Since I love the flavor of pumpkin and maple I thought I would combine the two and have one great scone.  You can definitely taste both the maple and pumpkin. These are perfect for any time: breakfast, snack, afternoon tea, or a “just because” treat. They would make wonderful home-baked gifts.

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Dry Ingredients:

  • 1/2 c maple sugar
  • 2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp salt
  • 2 c paleo all-purpose flour
  • 6 tbsp cold vegan butter, cut into 1/2 inch cubes

In a medium bowl combine dry ingredients: maple sugar, baking powder, cinnamon, nutmeg, ginger, salt and flour. Whisk to thoroughly to combine.

Using a pastry blender cut butter into dry ingredients until mixture resembles a coarse meal.

Wet Ingredients:

  • 1/2 c pumpkin puree
  • 1  flax egg (1 tbsp flax meal/3 tbsp water)
  • 1/2 c almond milk

Mix together flax egg and set aside for about 15 minutes.

In a separate bowl combine wet ingredients.

Fold wet ingredients into dry. Form a disk about an inch thick. Wrap with plastic wrap and chill for 30-60 minutes.

Preheat oven to 400 degrees.Cut disk into 6 pieces. Place on a sheet pan lined with parchment paper. Bake until golden brown. 12-15 minutes. Let cool on baking sheet.

Maple – Cinnamon Glaze:

Mix together glaze ingredients

Drizzle glaze onto each scone. Place on a cooling rack and let glaze set.

Note: Store in refrigerator if you have any leftover.

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