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.
- 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.
- 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:
- 1 c maple confectioners’ sugar (see website)
- pinch of cinnamon
- Almond milk ( 1 tbsp at a time to get desired consistency)
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.