Pumpkin Pie Scone
- FOR THE SCONES:
- 2 cups Flour
- 1/2 cups Brown Sugar
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Baking Powder
- 1/4 teaspoons Baking Soda
- 1/4 teaspoons Sea Salt
- 1 Tablespoon Soy Flour
- 1/2 cups Cold Earth Balance Or Unsalted Butter
- 1/2 cups Canned Plain Pumpkin
- 1/2 teaspoons Pure Vanilla Extract
- 1/3 cups Soured Soymilk Or Heavy Whipping Cream
- FOR THE GLAZE:
- 2 cups Powdered Sugar
- 1 teaspoon Orange Zest
- 4 Tablespoons Soymilk Or 2% Milk
- 1 teaspoon Pure Vanilla Extract
- 1/4 cups Soymilk Or Heavy Whipping Cream For Brushing On Top Of Scones
- Whisk together flour, brown sugar, pumpkin spice, baking powder, soda, salt and soy flour. Add Earth Balance and blend with pastry cutter or with a flat beater in stand mixer. Add pumpkin, vanilla, and soured soymilk into the flour mixture. Blend until ingredients come together.
- Transfer dough to a lightly floured surface or Roulpat. Pat into a disc about the size of your hand when it's spread out. Cut into 8 triangles. Place scones on a baking tray with a Silpat on top. Brush with soymilk or with milk and sprinkle with cinnamon sugar. Bake at 425F for 13 to 14 minutes...or until golden.
- Remove to wire rack and drizzle or SPOON on glaze.
- Variations for the scones:
- - Add 1/2 cup mini chocolate chips
- - You can also make mini scones
- - May be rolled out and cut with biscuit cutter for dinner biscuits. {No pumpkin pie spice or glaze...just 1/2 teaspoon of cinnamon added with the dry ingredients for a bit of flavor.)
- Orange Glaze:
- Combine all ingredients in a small bowl and stir until smooth and "drizzly". {Not a word, but you know what I mean, right?}
flour, brown sugar, pie spice, baking powder, ubc, ubc, flour, butter, pumpkin, vanilla, soymilk, powdered sugar, orange zest, soymilk, vanilla, ubc
Taken from tastykitchen.com/recipes/breads/pumpkin-pie-scone/ (may not work)