Sweet Pumpkin Spice Scones

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 In Scones & Biscuits, Seasonal Feature, Vegan
Pumpkin Spice Scones
Fall arrives and all of a sudden, it's pumpkin everything. Here is our version of a Pumpkin Spice Scone made with a blend of our spelt flours and a little rye added for an extra earthy flavour. A little sweet, a little spicy and a perfect accompaniment for your Pumpkin Spice Tea or Latte.
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Servings 8 scones

Ingredients
 

  • 1 cup Anita's Organic All-Purpose White Spelt Flour
  • 3/4 cup Anita’s Organic Stone Ground Spelt Flour
  • 1/4 cup Anita’s Organic Rye Flour
  • 3 tsp Baking powder
  • 1/4 cup Brown sugar
  • 1/4 cup Cane sugar
  • 2 tsp Pumpkin spice
  • 1/4 tsp Salt
  • 3/4 cup Dairy free/plant-based butter substitute, cold
  • 1/2 cup Pumpkin puree
  • 1/2 cup Dairy free/plant-based milk

Pumpkin glaze:

  • 1 cup Icing sugar
  • Zest of 1 Lemon
  • 1/2 - 1 tsp Pumpkin spice
  • 1-3 tsp Plant based milk

Instructions
 

  • Preheat the oven to 425˚F and line a cookie sheet with parchment paper.
  • In a large bowl mix together the flours, baking powder, sugar, pumpkin spice and salt.
  • Cut the dairy free butter into small pieces and drop into the dry mixture. Rub in with your fingertips or a pastry cutter until the butter has almost disappeared into the dry mix. A few pea size lumps of butter left in the mixture is fine.
  • Make a well in the centre of the dry mix and add the pumpkin puree and the milk. Fold everything together until just mixed. Shape into a ball and place on a floured work surface.
  • Shape the mixture into a 7-inch circle and cut into 8 triangles. Place the scones on the lined cookie sheet and brush with a little more milk. Sprinkle the tops with a little cinnamon sugar (or just sugar).
  • Bake in the centre of the oven for 18 to 20 minutes until lightly golden in colour. Once cooked remove from the oven and leave on the cookie sheet for about 5 minutes and then transfer to a wire rack to cool further.

To make the glaze:

  • Sift the icing sugar and pumpkin spice into a large bowl. Add the lemon zest. Slowly add the milk, about a teaspoon at a time, until you have a smooth glaze that will coat the back of a spoon. Drizzle the glaze over the scones once they have cooled.

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