Pumpkin Scones

(can be vegan and/or gluten free)

Bring on the pumpkin! After many years of buying pumpkin scones from Starbuck’s, I decided to create my own homemade version that, I dare say, is almost better! Nothing says fall like them – they’re fluffy, buttery, pumpkin-y, and seriously so easy to make. Plus the 2 ingredient icing drizzle tops it all off with a hint of sweetness to balance out the savoury pumpkin. I’ve always been slightly intimidated of scones, but after making these a few times I can honestly say they are much less fussy than I thought. And the outcome is so worth it! Enjoy!

Ingredients

for the scone:

• 2 cups all-purpose flour (or GF all-purpose)
• 1/3 cup brown sugar, packed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon*
• 1/2 tsp nutmeg*
• 1/2 tsp ginger*
• 1/2 tsp clove*
• 1/4 tsp allspice*
• 1/2 cup unsalted butter, chilled (or vegan stick butter)
• 1/2 cup pumpkin purée
• 1 egg
• 3 tbsp milk
• 1 tsp vanilla

for the royal icing drizzle:

• 1 cup powdered sugar
• 1 tbsp + 1 tsp water

Directions

1. Preheat oven to 425F. Line a large baking sheet with parchment.
2. In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda, salt, and spices).
3. Cut the cold butter into the dry – Slice the butter into small cubes and incorporate into the dry ingredients, either with your fingertips or a pastry cutter. If you’re using your hands, make sure to only use the tips! This prevents the butter from melting too much.
4. Once the butter is incorporated, mix up the wet ingredients in a separate small bowl (pumpkin, egg, milk, vanilla).
5. Add the wet to the dry and mix with a wooden spoon. Mix just until incorporated, and then knead the dough on a floured surface 3-4 times (try not to over knead it). Roll into a 1-inch thick rectangle, and cut into 8 triangles.
6. Chill for 30 minutes in the fridge before baking for 12 minutes.
7. Let the scones cool while you make the icing. In a small bowl, mix together the powdered sugar and water with a small whisk or fork until a smooth icing forms. Once the scones are cool, drizzle the icing on top, and let set for a few minutes before serving!
8. Store in an airtight container for up to 5 days.

Notes

*You can replace all of these spices for 2 1/2 – 3 tsp pumpkin pie spice

FOR VEGAN

• Use vegan butter instead of the regular butter. Make sure you use the stick form and not the spreadable form!
• Use plant milk instead of regular milk
• Use 3 tbsp aquafaba instead of 1 egg (I can not vouch for the results of this!)

FOR GLUTEN FREE

• Use gluten free all-purpose flour

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