Pumpkin Scones

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I saw a picture on Tumblr and I knew I needed to veganize and de-glutenize them. I  think the recipe was really too moist to be called a scone, but they were delicious and the next day had a more scone-like moisture level. Worth blogging, anyhow. Not too sweet and perfectly spiced, these won’t hurt to eat for breakfast.

Makes 6 large scones

Scones

2 cups all purpose gluten free flour
1/3 cup demerara sugar
1 tablespoon baking powder
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
Pinch of cloves
6 tablespoon vegan margarine, chilled and chopped into small bits
1/2 cup pumpkin puree
Egg replacer, equivalent to one egg
1/4 cup soy milk (or other heavy non-dairy milk)

Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper. In a large mixing bowl, combine all dry ingredients. Cut in cold butter, until the mixture resembles oatmeal. In a small bowl, whisk together egg replacer, pumpkin and soy milk. Fold wet into dry until the mixture is combined. Turn out onto a floured surface and knead gently until it comes together, relatively smoothly. It’s not going to be a very strong dough; you’ll just need to be able to lift it from the counter to your baking sheet. Roll out into a long rectangle and cut into three squares. Halve those squares down the middle for that famous triangle scone. Bake for about 15 minutes.

Glaze

1 cup powdered sugar
1 tablespoon soy milk

Whisk together. You know what glaze looks like.

Spiced Glaze

1/2 cup powdered milk
1/2 teaspoon cinnamon
Pinch of ginger and nutmeg
1 1/2 teaspoons soy milk

Dry ingredients first, Then whisk in non-dairy milk, Again, you know what glaze looks like.

Assembly

Once the scones have cooled, clear counter space and cover with wax paper. Arrange the scones and spoon the glaze onto each one so it covers the entire top. Top with spiced glaze.