Thanks to one of my best friends, I now know it’s pretty easy to bake vegan sweets. While I was searching the Internet for more pumpkin recipes (I had a little bit of leftover pumpkin from my previous posts), I came across this Starbuck’s copycat pumpkin scone recipe and realized it could be made vegan with a few easy swaps. I think the most difficult part of baking vegan sweets is replacing the eggs, but luckily, using a flax egg (just ground flaxseed plus water) helps baked goods keep their structure when baking.
I love scones for breakfast because they are not overly sweet like other breakfast-baked goods and they pair perfectly with a hot cup of coffee. I made this recipe even healthier by adding fiber-rich whole wheat and oat flour and by making the portions smaller.
#BeHealthy Tip: Cutting the portion size in half greatly reduces the number of calories. In fact, with just 160 calories, this version will save you 270 calories, 12 grams of fat, and 23 g of sugar compared to Starbucks version. Pair it with some fresh fruit, a hot cup of coffee and top with crushed pecans for a more balanced breakfast.
Vegan Pumpkin Spiced Scones
1 Tbsp ground flaxseed + 3 Tbsp water
1 ½ cups whole wheat flour
½ cup oat flour
1/3 cup packed brown sugar
1 tsp baking powder
1 tsp ground cinnamon
¾ tsp ground cloves
½ tsp ground nutmeg
½ tsp ground ginger
½ tsp baking soda
¼ tsp salt
½ cup (1 stick) cold unsalted vegan butter (Earth Balance) cut into cubes*
½ cup canned pumpkin
3 Tablespoon almond milk
2 tsp vanilla extract
1 cup confectioners’ sugar
2 Tablespoon almond milk
For the spiced glaze:
1 cup confectioners’ sugar
¼ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground ginger
pinch of nutmeg
2 Tablespoons almond milk
*you can also substitute with coconut oil, just be sure to put the coconut oil in the fridge for 15 minutes to firm up
- Preheat oven to 400OF.
- Combine flaxseed and 3 Tablespoons of water; stir. Let sit for 5 minutes.
- Combine wheat flour, oat flour, brown sugar, cinnamon, baking powder, cloves, nutmeg, ginger, baking soda, salt and butter in a large bowl. Using your fingers, mix in cold butter into the flour until it becomes coarse crumbs.
- Whisk together pumpkin, milk, vanilla extract, and flaxseed mixture in a small bowl.
- Add wet ingredients to dry ingredients and stir with a rubber spatula until soft dough forms. Try not to over mix.
- Place dough on a lightly floured surface and knead 3-4 times. Dough may be slightly sticky. If your dough is not sticky, roll dough out using a rolling pin forming a 1-inch thick 10- by 7-inch rectangle. If your dough is slightly sticky, pat dough out with hands, forming a 1-inch thick 10- by 7-inch rectangle. Cut rectangle in half lengthwise, then cut into 2 even pieces crosswise, creating 4 rectangles. Cut each rectangle into 4 triangles, making 16 triangles.
- Place triangles (carefully, using a stainless steel spatula if needed) on a baking sheet lined with parchment paper.
- Place in oven and bake for 10-12 minutes, or until toothpick inserted comes out clean.
- Place on cooling rack and cool for 10 minutes
- Meanwhile, make the plain glaze by combining almond milk to confectioner’s sugar and whisk until slightly thick and runny.
- Make the spiced glaze by combining confectioner’s sugar, cinnamon, cloves, ginger, nutmeg and almond milk. Whisk until slightly thick and runny.
- Glaze each scone with the plain glaze first using a butter knife or small spatula. Drizzle spiced glazed on top using a spoon. Allow glaze to set before serving.