Cozy up this fall with these delicious Pumpkin Pecan Scones. Packed with pumpkin flavour, spice, and everything nice!
Course Breakfast, Dessert
Cuisine Baking, Vegan
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
Author Two Market Girls
1flax egg1 tbsp ground flaxseed + 3 tbsp water
1/2cuppumpkin pie filling*
1 1/4cupicing sugar
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.