Bring in the fall season with these perfectly spiced pumpkin scones! These are at their best served fresh from the oven.
Glaze: In a small/medium bowl, add the powdered sugar, maple syrup and non-dairy milk, mix well and set aside. Glaze should be thick.
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper, a silpat, or lightly grease with oil.
Mix: In a medium size bowl, mix the flour, baking powder, sugar, pumpkin spice and salt, blend well. Add the hardened oil, and using either a pastry blender or mixing spoon, mix well. Doesn’t have to be perfect.
Add the pumpkin puree and non-dairy milk to the mixture, stir to form a dough. Using your hands, knead the dough into an even ball.
Shape & Cut Dough: Transfer the dough to a lightly floured surface. Lightly flour the top of the dough and pat into a 8 – 9 inch circle, 1 inch high. Using a knife, gently divide the dough into 6 – 8 slices. Place the scones on the prepared baking sheet.
Bake: Bake for about 15-18 minutes until lightly golden along the edges. Let cool a bit before transferring to a cooling rack.
Glaze Scones: Once cooled, place a spoonful right in the middle of each scone and use the back of the spoon to spread, or drizzle the glaze in a zig zag across the top of each scone. Let the glaze set.
Store leftovers in airtight container, either on the counter or in the refrigerator, and eat within a couple of days.
Be sure to make the glaze first so it has time to set and thicken as explained above.
If using vanilla extract, use 1 teaspoon and add with the pumpkin puree and non-dairy milk.
A note on the flours. Feel free to change-up the flour content…for example part unbleached all-purpose flour, all whole wheat pastry flour, spelt & whole wheat pastry flour, all gluten-free all-purpose flour, etc…it should turn out just as well.
If you don’t have pumpkin pie spice on hand, try using 1 teaspoon cinnamon, along with 1/2 teaspoon ginger and 1/2 teaspoon nutmeg.