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Pumpkin Scones

November 22, 2014 by Rachel Carr Leave a Comment

Pumpkin-Scones-Text

Pumpkin Scones-3These 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
pinch salt

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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Filed Under: Appetizers, Gluten Free

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Hi! I’m Rachel and I’m the chef behind PlantCraft! I create simple plant based recipes that are as healthy as they are delicious. Many of my recipes are also raw vegan and gluten free. ALL of my recipes are vegan. Bon Apetit!

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