Recipe: Vegan Divas Pumpkin Scones with Maple Glaze and Spiced Drizzle (using whole wheat flour)

PUMPKIN SCONES
"I love to make these delicious double-glazed pumpkin scones throughout the fall season, though there's no reason why you can't enjoy them year-round."



"Tender scones can be tricky to achieve - work the dough too much and they can turn into hockey pucks. For the best results, treat the dough gently as you're gathering it together, only kneading it softly a few times if necessary."

FOR THE SCONES:
2 cups whole wheat flour
1/4 cup evaporated cane juice sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
4 tablespoons vegan butter, cut into 1/2-inch pieces
1/2 cup canned pumpkin puree (not pumpkin pie filling)
1/3 cup soy creamer

FOR THE GLAZE:
1 cup vegan confectioners' sugar, sifted
2 tablespoons maple syrup
1 to 2 tablespoons soy creamer

FOR THE DRIZZLE:
1 cup vegan confectioners' sugar
2 tablespoons soy creamer
1/4 teaspoon ground cinnamon
Pinch of ground ginger
Pinch of freshly grated nutmeg

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

TO MAKE THE SCONES:
In a large bowl, whisk together the flour, sugar, baking powder, spices, and salt. Scatter the butter over the mixture and, using a pastry blender or 2 knives, cut it into the dry ingredients until the largest pieces are the size of peas and the rest resembles coarse meal.

In another large bowl, whisk together the pumpkin puree and soy creamer. Stir this mixture gently into the flour mixture just until the dough comes together (you may have to knead it very gently a few times).

Scrape the dough onto a lightly floured work surface and lightly dust it with more flour. Shape it into a 9-inch disc (use a rolling pin to lightly roll the dough if necessary, but the scones will be more tender if you pat it out with your hands).

Cut the disc in half, then cut each half into 3 wedges for a total of 6 wedges. Transfer the wedges to the baking sheet, spacing them 2 inches apart.

Bake for 15 to 18 minutes, until golden around the edges. Transfer the scones to a baking rack with a piece of parchment paper underneath and cool while you make the glaze.

TO MAKE THE GLAZE:
Whisk together vegan confectioners' sugar, maple syrup, and soy creamer in a medium bowl until smooth.

Spread about 1 tablespoon of the glaze over each warm scone.

TO MAKE THE DRIZZLE:
Whisk together vegan confectioners' sugar, soy creamer, cinnamon, ginger, and nutmeg in another medium bowl until smooth.

When the scones have cooled, drizzle the mixture over the scones with a fork.

TO STORE THE SCONES:
Store the scones in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For best results, warm them up for 5 minutes in an oven preheated to 325 degrees F before serving.

Makes 6 large scones
Adapted from source: " target="_blank">Vegan Divas Cookbook by Fernanda Capobianco