Vegan (low-fat) Pumpkin Scones

pumpkinscones1.jpg

Looking for another new fall treat to bake? Need some reason to get in the kitchen and spend time with your kids? Need ANOTHER pumpkin recipe? These will cover all of that.  

Now most scones are LOADED with fat. Loaded. And I've made those. And they are tasty. I just don't want that in these. I wanted them to be all pumpkin, whole grain, and awesome without added fats. They are tender on the inside and crunchy on the outside. Not too sweet (but of course you glaze them... so then there's the sweetness.) and oh so good. I think we will have to have salad again for dinner! 

I just can't seem to help myself anymore. The leaves are changing. It's cool outside. I just want to bake yummy spiced cookies, drink tea (or hot chocolate!) and sit by a fire.

Vegan Pumpkin Scones

I just love fall, don't you?  

Vegan (low-fat) Pumpkin Spice Scones from Fo' Reals Life

Okay, now do you love fall?  

Vegan (low-fat) Pumpkin Spice Scones from Fo' Reals Life

Mmmm yeah now you do... 

 

pumpkinscones5.jpg

Alright enough of that. Go get yourself a Pumpkin Spice Latte or Pumpkin Chai Latte ready and whip up a batch of these yummy treats. Bring your kids along, this one is so fun to bake with little ones helping out. 

Vegan (low-fat) Pumpkin Spice Scones from Fo' Reals Life

Vegan (low-fat) Pumpkin Scones

makes 8  

  • 2 cups whole wheat pastry flour
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 3/4 cup soy milk (or your favorite non-dairy milk)  
  • 2 teaspoons lemon juice
  • 1/2 cup pumpkin puree  

glaze:  

  • 1 cup powdered sugar
  • 2 Tablespoons pumpkin puree
  • 1/2 teaspoon cinnamon
  • 2-4 teaspoons soy milk (or your favorite non-dairy milk)  

Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.  

In a large bowl mix together the flour, sugar, cinnamon, ginger, cloves, nutmeg, salt and baking powder.  

In a smaller bowl mix the soy milk with the lemon juice. Let sit for a couple of minutes to thicken. Stir in the pumpkin puree.  

Add the wet mixture to the dry mixture and stir to combine. Dump the mixture out onto a floured countertop and knead 2-3 times. Pat into a circle and cut into 8 wedges ("like a pizza!!" my daughter yelled while we were making these!)  

Place the wedges on the parchment paper and bake for 12-15 minutes or until the bottoms are just slightly browned. Once done let them cool completely on a cooling rack. 

Mix the glaze ingredients together. Dip each scone into the glaze or drizzle it over the tops. I like to refrigerate them for a while after dipping them to harden the glaze. Then.. you eat them! Omnomnomnom!! 

8 Comments
Print Friendly and PDF