These easy vegan and gluten free pumpkin scones make up quickly, have a moist texture, and hold together beautifully. The hint of spice and addition of pumpkin make them a great choice for a fall week-end brunch!
For the scones:
2 1/4 cup gluten free all purpose flour (we love Pamela’s!)
2 teaspoons pumpkin pie spice
1/2 cup pumpkin puree
1/3 cup palm sugar (feel free to use brown sugar if you have it on hand)
1 1/2 teaspoons egg replacer or 1 flax egg (1 Tablespoon ground flax + 3 Tablespoons warm water, allowed to sit for 10 minutes)
2/3 cup almond milk or other non-dairy milk substitute
1 teaspoon baking powder
For the glaze:
1/2 cup organic powdered sugar
1 Tablespoon almond milk
1/2 teaspoon pumpkin pie spice
Whisk the glaze ingredients together in a bowl. Set aside until ready to use.
Preheat oven to 425 degrees. Mix all the ingredients together either by hand or in a stand mixer. On a greased sheet pan, drop dollops of the scone dough and bake for 15 minutes. Cool for 5 minutes and then drizzle with the spiced almond glaze.
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