Vegan & Gluten Free Pumpkin Scones

 Flakey, and tender, pumpkin scones. They are very easy to make, vegan and gluten-free, and high in fibers too! Enjoy them on Sunday breakfast!  

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Every year, when September starts, weather in Dubai becomes extremely humid and of course hot. And it starts to get cold in most countries in the world,  and pumpkin spice lattes and pumpkin mania take all over the internet and well yes Starbucks as well. Hence, I  don’t bake as much in September, and if I will, nothing spiced for sure.  Unfortunately, I have to wait until mid-October when the weather is kind of tolerable, and then I try to cram every pumpkin recipe I want to make , and saved already on my Pinterest account (mostly baked products which could be savory or sweet) So here we are with an easy recipe with pumpkin,  flavorful and light on sugar, gluten free and vegan too. 

Pumpkin Scones

I made scones here before on the blog, when I first baked it with fresh strawberries here.  I fell in love, even though I wrote in that post that they are not my thing. However, I did grow  love for it later, possibly because it’s buttery, not very sweet, which makes it perfect for breakfast and afternoon snack. 

Baking with gluten free flour 

To get the same flakiness of products made with wheat flour could is hard, however we try s much s possible to make it near the taste with regular wheat. so choose a gluten free of blend that does have tapioca flour that helps a lot with desired crispiness. However the real flakiness come from the butter 

Baking powder 

The rule in baking, is to add 1 tsp per 1 cup of wheat flour. In Gluten free baking you need at least 2 tsp. I use in the recipe 90g which is approximately 3/4 cup . So 2 tsp is more than enough . Now in my other gluten free scones recipes, I added 1 Tb, because they were on drier side, and need some leavening. But since pumpkin is liquid, with more baking powder it the scones will become cakey . It my differ with different brands of gluten free flour, so you should lo experiment yourself to get the best results you desire.  

Making the scones vegan 

Plant based milk

I add milk in scones for tender dough, preferably soy. However today’s flavor, pumpkin does not need extra liquid, so I had to alter the recipe using only small amount.  While we want a tender scone, it should not be cakey. 

Butter or oil? 

I used before both vegan butter , and coconut oil in scones. Both worked well.  The vegan butter spread does not give much flakiness but have  good flavors, especially this British brand Flora. And the baking tub is great for texture, but doesn’t have much taste. And, in case of coconut oil, (more nutrtious) use a good brands, as cheap brands taste like soap and it will ruin the experience of scones. This is my favorite brand 

Eggs

Helps with leavening and tenderness, and gives richness to the flavor, but it makes the scones bit cakey or spongy. However, many traditions British scones recipes does not have eggs so i followed that. And since the vegan butter is mostly oils, . I didn’t add an egg replacer. 

Important Note

For the sugar, you can use vegan sugar if it’s a must for you. However, I didn’t find a vegan sugar that is not powered. So I don’t recommend using it in this recipe.

Pumpkin

I made few recipe of pumpkin that you might like, this savory tart, and also a polenta porridge before that you will love on a chilly morning.

Pumpkin is a very nutrient dense fruit, means it has so many nutrients compared to the low calories it provided. 

Let me remind you of pumpkin health benefits:

• A 100g of of it, your daily needs from vitamin A . Also has good amounts of vitamin C, fibers, beta-carotene antioxidant, potassium, and manganese.
• It’s low in fat, sugar, and calories.
• It’s versatile, and has mild taste that fits sweet and savory dishes as well. 

Pumpkin and diabetes 

It’s very low in glycemix index, which means it won’t raise the blood sugar level after eating it, which is very convenient for diabetic patients. In this study they found that feeding rats with pumpkin powder decrease glucose level significantly, and even increase insulin level. However, more studies needed on human for that matter. It also has other compounds that helps with regenrating b-cells in pancreas that are responsible for making more insulin.

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Yield: 8

Vegan & Gluten Free Glazed Pumpkin Scones

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time: 25 minutes

Total Time: 50 minutes

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Ingredients

• 45g pumpkin puree
• 45 vegan butter cut into cubes nd cold
• 1/4 tsp salt
• 2 tsp baking powder
• 90g gluten free baking flour
• 1 Tb soy milk or any plant milk you prefer
• 1 Tb sugar You can use coconut sugar
• 1 tsp Pumpkin pie spice, or a mix of 1/4 tsp ground nutmeg, 1/2 tsp ground cinnamon, 1/8 tsp ground clove, allspice 1/4 tsp 1/8 tsp ground ginger
• Add on:
• Chocolate chips vegan
• Pecans, or walnut crushed (toast them in dry pan on low heat for 5-7 minutes, or in the oven on 165C using baking spray for seven mins
• Glaze: optional but recommended
• 60g or 1/2 cup powdered sugar
• 2 Tb soy milk

Instructions

Preheat the oven to 200C, 400F

Cut the butter in to small cubes and keep refrigerated

In a bowl, mix dry ingredients, sugar, spice, baking powder and gluten free flour.

Add the cold butter cubes to the mix, and crumble mix.. You can use your hand, fork, a pastry cutter, or a food processor, however you need to overmix and to keep the mix cold and don't over do it so the butter don't melt

Add pumpkin puree, and soy milk, gently combine it with dry ingredients.

Transfer the dough to a floured surface, and gently press it to form a big circle with 1 inch think .

You can cut the dough into wedges or into small circles

Brush the scones with milk, then transfer them to a baking tray covered with parchment paper.

Freeze for 30 minutes, don't skip this test.

Bake for 12-15 minutes, then cool it on a wire rack

Enjoy them fresh and freeze leftovers in an air tight container, is there any!

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 698Total Fat: 67gSaturated Fat: 14gTrans Fat: 12gUnsaturated Fat: 52gCholesterol: 2mgSodium: 215mgCarbohydrates: 24gFiber: 1gSugar: 14gProtein: 3g