This recipe was loosely based on this pumpkin scone I found here. I had never made scones before, let alone vegan ones, and needed something to base my measurements off of.
Makes 10 scones.
1 cup raw walnuts
2 cups brown rice flour (or any flour you have on hand, really)
1/4 cup coconut sugar (or brown sugar)
1 tbsp baking powder
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 cup solid coconut oil
1/2 cup pumpkin puree
1/4 cup pure maple syrup
1/4 cup unsweetened almond milk
1/2 tsp vanilla extract
a pinch of salt
Preheat your oven to 400° Fahrenheit
Spread your walnuts in a single layer on a baking sheet. Toast them for 3-5 minutes in your preheated oven. Remove them and chop them into tiny pieces.
In a large mixing bowl, combine the flour, sugar, cinnamon, pumpkin pie spice, baking powder, and walnuts.
In a separate bowl, mix together the pumpkin puree, maple syrup, almond milk, and vanilla extract.
Cut the solid coconut oil into the flour mixture until it becomes crumbly and lumpy. You can do this with a fork or if you're fancy, with a pastry cutter. The you can introduce the wet ingredients to the dry ingredients.
Mix until the dough starts to come together.
Remove from the bowl and onto a lightly floured clean surface. Form the dough into a about a 1 inch thick circle.
Use a circular cookie cutter, a cup, mug, or some sort of small circular object to cut your scones into rounds. You could also cut them into triangles, but I'm partial to the round scone... I think it's because Ireland really only had round ones when I was there.
Place your scones on a lightly greased, or lined with parchment paper, baking sheet.
Bake for about 12-15 minutes, depending on your oven, or until lightly golden brown.
And there you go! A delicious addition to your morning coffee routine, afternoon snack, or just an anytime treat.
Enjoy! :)
