09/25/2023Muffins, brownies, cookies and cupcakes - Desserts
Vegan Pumpkin Spice Scones
Servings
6
Ingredients
Cups
- -plant-based margarine 105 (g)
- -light brown sugar 100 (g)
- -all-purpose flour 300 (g)
- -pumpkin puree 2 (tbsp)
- -soy milk 25 (g)
- -baking powder 1 (tsp)
- -cinnamon 1 (tsp)
- -ginger powder 1 (tsp)
for the frosting
- -icing sugar 100 (g)
- -water 2 (tbsp)
- -cinnamon 1 (pinch)
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Steps
- Preheat the oven to 355°F (180°C).
- Let the plant-based butter sit at room temperature for a few minutes to soften slightly, then whip it with the brown sugar until it's nice and creamy.
- Add the pumpkin puree, spices, soy milk, and baking powder. Mix again.
- Finish with the flour to form a homogeneous dough ball.
- Place it on a sheet of baking paper and roll it out slightly (to about 1.5 cm thick). Cut out 6 scones, then bake on a tray for 25 minutes.
- Take the baking sheet out of the oven and let it cool.
- Prepare the icing: mix the powdered sugar and water. Decorate each scone with this icing using a spoon. With the leftover icing, mix in the cinnamon, then pour this brown icing into a piping bag. Decorate the scones by making small lines with this second icing. All done! They keep for 3 days in an airtight container.
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Vegan Pumpkin Spice Scones
For: 6 sconesDifficulty: EasyPreparation: 20 minCooking: 25 min
Ingredients
- -plant-based margarine 105 (g)
- -light brown sugar 100 (g)
- -all-purpose flour 300 (g)
- -pumpkin puree 2 (tbsp)
- -soy milk 25 (g)
- -baking powder 1 (tsp)
- -cinnamon 1 (tsp)
- -ginger powder 1 (tsp)
for the frosting
- -icing sugar 100 (g)
- -water 2 (tbsp)
- -cinnamon 1 (pinch)
Steps
Steps
- Preheat the oven to 355°F (180°C).
- Let the plant-based butter sit at room temperature for a few minutes to soften slightly, then whip it with the brown sugar until it's nice and creamy.
- Add the pumpkin puree, spices, soy milk, and baking powder. Mix again.
- Finish with the flour to form a homogeneous dough ball.
- Place it on a sheet of baking paper and roll it out slightly (to about 1.5 cm thick). Cut out 6 scones, then bake on a tray for 25 minutes.
- Take the baking sheet out of the oven and let it cool.
- Prepare the icing: mix the powdered sugar and water. Decorate each scone with this icing using a spoon. With the leftover icing, mix in the cinnamon, then pour this brown icing into a piping bag. Decorate the scones by making small lines with this second icing. All done! They keep for 3 days in an airtight container.