Cozy up this fall with these delicious Pumpkin Pecan Scones. Packed with pumpkin flavour, spice, and everything nice!
HAPPY THANKSGIVING! We hope you’re all stuffing your faces with delicious vegan food right about now. Did anyone make our stuffed sweet potatoes? What else did you have for dinner? Did your family members love all the vegan food you made? We want to know all the delicious details.
We know you all face deep in amazing food, but it’s Sunday and Sunday means you get a new recipe from us. Since we gave you a savoury dinner recipe last week, we thought it was only fair to give you a dessert this time. SCONES! Aren’t scones just the perfect fall dessert? They are comforting, deliciously flaky and not too sweet.
Not only are these the perfect fall dessert, breakfast or tea accompaniment but they are also the perfect last minute Thanksgiving dessert. They take no time at all the prepare and bake, plus you should have everything in your cupboards right now. Pro tip: Make and shape the dough ahead of time and freeze them until you are ready to bake them. Once you are just bake from frozen, add a couple of minutes to the bake time and viola. You have deliciously flaky scones within about 20 minutes.
This recipe is without a doubt one of our favourites so far and we urge you all to give them a try! You won’t be sorry. If you make this recipe be sure to share your results with us on any of our social and tag us! We’d love to see your creations.
Enjoy the rest of your long weekend Canada! We are so very thankful for all of the amazing support we have gotten from all of you.
How to make Vegan Pumpkin Pecan Scones
Pumpkin Pecan Scones
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/3 cup brown sugar
- pinch salt
- 1/2 cup vegetable shortening, cubed
- 1/3 cup pecans, roughly chopped
- 3 tbsp non-dairy milk
- 1 flax egg, 1 tbsp ground flaxseed + 3 tbsp water
- 1/2 cup pumpkin pie filling*
- 1 tbsp molasses
- 2 tsp vanilla extract
- 1 1/4 cup icing sugar
- 1 tbsp vanilla
- 1 tbsp maple syrup
- 1-2 tbsp non-dairy milk
- 2 tbsp vegan butter
- Preheat oven to 400F
- Make your flax egg and set aside in the fridge to set while you prepare the rest of the ingredients.
- In a large bowl mix together your flour, baking powder, sugar and salt (*if using unspiced pumpkin puree also add about 1 tsp of cinnamon, nutmeg, ginger and cloves).
- Add your cold vegetable shortening in large cubes to your dry mix and using a fork or a pastry blender, cut the shortening into the dry mix. It should resemble crumbly sand after you are done. It is okay to have some larger chunks of shortening - this helps to create the flaky layers you really want in a scone.
- Add your pecan pieces to your dry mix and toss until all the pecans are lightly coated in the flour.
- In a separate bowl combine your milk, pumpkin puree, vanilla extract and flax egg. Using a spatula mix and fold wet ingredients into your dry ingredients until just combined. Folding too much will create a dense scone.
- On a flour surface, knead your dough just a couple times. Over kneading creates a dense scone. Using your hands flatten your dough into a 1 inch thick round disk. Cut your disk into 8 even triangles.
- Place on a lined baking sheet and bake for 18-20 minutes or until golden brown.
- While they are baking you can make the optional glaze by whisking together your butter, maple syrup, vanilla, non-dairy milk and icing sugar.