Scones. Glorious, mouthwatering, cakey scones.
That’s what these Vegan Pumpkin Scones with Maple Fig Glaze are. Pure heaven.
I know the typical scone is dry, dense and flaky (not something I really enjoy), so I decided to make a moister version that is much more pleasurable to consume. I guess I’m not sure if these truly qualify as scones then…
Maybe they should be called scuffins like my friend suggested instead. The baked good that is a cross between a scone and a muffin!
Vegan Pumpkin Scones with Maple Glaze
Makes 6 large scones
2 cups whole wheat flour
1/4 cup brown sugar, tightly packed
1 tbsp baking powder
1/4 tsp baking soda
1/4 tsp pink himalayan salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1 chia egg (1 tbsp of chia seeds and 3 tbsp of water combined, and set in freezer for 10 minutes)
1/2 tbsp of coconut oil, melted
1/2 cup pumpkin puree
1/2 cup almond milk
1 tsp of vanilla
1 tbsp maple syrup
1 tbsp fig preserves
To make these ridiculously easy and deliciously healthy scones, start by preheating the oven to 400 degrees.
In a large mixing bowl, mix together the dry ingredients (flour, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg and ginger).
Then, in a smaller mixing bowl mix together the wet ingredients (chia egg, coconut oil, pumpkin puree, almond milk and vanilla).
Next, add the wet ingredients to the dry ingredients and stir to combine. The mix may be slightly dry, so I found it easier to mix the dough together with my hands.
Form the dough into six large scones, and bake for about 10 minutes or until a toothpick inserted in the middle comes out clean.
For the glaze simply whisk together the maple syrup and fig preserves in a small bowl and drizzle on top of warm scones. Enjoy!