Vegan Pumpkin Spice Scones

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Tara, Tina, and Tamara Tarazi are three sister food bloggers behind the website, Three Teas Kitchen. Inspired by their Middle Eastern heritage, Three Teas Kitchen was created to preserve the recipes and traditions passed down through generations while also introducing newly inspired dishes. They are excited to engage all cooks with their culture, homestyle cooking, and childhood memories. Grab a cup of tea and join the three T sisters on Instagram @ThreeTeasKitchen or visit their blog at ThreeTeasKitchen.com

INGREDIENTS

Scones

  • 2 cups all-purpose flour
  • 1/2 cup cane sugar
  • 3/4 tsp salt
  • 1/2 tsp pumpkin spice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 2 tsp baking powder
  • 1/2 cup cold vegan butter
  • 1 vegan egg substitute
  • 1/4 cup Unsweetened Almondmilk creamer
  • 1 tsp cashew butter
  • 1/2 cup pumpkin puree

Optional Icing

  • 1/2 cup powdered sugar
  • 1 1/2 tbsp Pumpkin Spice Creamer

METHOD

Scones

Preheat oven to 375F and prepare parchment paper over a baking sheet. Combine dry ingredients in a medium bowl: flour, sugar, salt, pumpkin spice, and cardamom.  Sift in baking powder and whisk ingredients together.

Cut the vegan butter into 1 inch cubes and add to dry flour mixture. Using a pastry cutter or a fork, combine butter with dry mixture until it forms a meal-like texture. Set aside.

All wet ingredients should be cold. In a separate bowl, combine the wet ingredients: egg substitute, vegan creamer, cashew butter and pumpkin puree. Whisk until combined. Add wet ingredents to dry. Mix until just combined.
Scoop scone mounds onto the parchment paper and baking sheet (about 6-8 scones). Brush vegan creamer on top of scones and sprinkle turbinado sugar if desired. Place in oven for 12-15 minutes. Scones are done when the tops start to brown.

 

Icing

 

Sift powdered sugar and add creamer. Whisk to combine