Description
These Healthy Vegan Whole Wheat Pumpkin Scones are soft, hearty, and irresistibly cozy: packed with warm pumpkin pie spices.
Ingredients
Scale
Dry Ingredients
- 2 cups (9.1 oz.) whole wheat flour *
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup coconut sugar (or other dry sugar) *
- ½ teaspoon cinnamon *
- 2 teaspoons pumpkin pie spice *
- ½ teaspoon sea salt *
Wet Ingredients
- ½ cup pumpkin puree (canned) *
- ¼ cup almond butter *
- 1/3 cup unsweetened applesauce
- ½ teaspoon molasses *
- 1 teaspoon vanilla
- 2 Tablespoons pure maple syrup
- 1 teaspoon lemon juice
Optional Toppings
- Glaze with pure maple syrup
- Sprinkle Whole Food Plant Based Powdered Sugar
- Sprinkle chopped walnuts (or nuts of choice)
- Sprinkle cinnamon
Instructions
- Preheat the oven to 400 F, center rack.
- Line a large cookie sheet with parchment paper (or silicone pads), set aside.
- Place the all the Dry Ingredients into a large mixing bowl, whisk to combine.
- Add all the Wet Ingredients to the dry ingredients and mix thoroughly by hand with a stiff wooden spoon to incorporate all the ingredients. At first it will feel like the dough is too dry, keep turning the dough and mixing in the bowl until all the ingredients are completely incorporated and the flour is fully incorporated. The dough will be stiff and slightly sticky. Press the dough into a dough ball with the wooden spoon.
- Sprinkle flour out onto a flat surface, then dump the dough ball onto the lightly floured surface. Pat and press the dough together to create a thick round disk about 7 inches in diameter. The disk should be about ¾-ish inch thick. With the sides of your (floured) palms form to create a circle that is cohesive, round, and even in thickness.
- Using a sharp knife or bench scraper, cut the dough in half, then in half again. You now have four triangular pieces. Then cut each piece in half, you now have 8 pieces in total (cut and shaped like a pizza).
- Gently pick up each piece and place onto the baking sheet, blunt or dull the sharp edges by slightly rounding them out, then place onto the parchment paper (or silicone pad) covered baking sheet about 3 inches apart.
- Optional Toppings Instructions:Option 1: Glaze with Maple Syrup: Before baking use a pastry brush or your fingers, completely glaze the tops and sides of each of the scones with maple syrup. Option 2: Sprinkle with Whole Food Plant Based Powdered Sugar: After baking and completely cooled, sprinkle with Whole Food Plant Based Powdered Sugar (or regular powdered sugar if your diet allows).Option 3: Sprinkle with Chopped Walnut (or nuts of choice): Before baking, lightly press the tops with chopped walnuts (or include the chopped walnuts inside the dough rather than on top!)Option 4: Sprinkle with Cinnamon: Before baking sprinkle with a dusting of cinnamon.What we did: Before baking, we glazed the unbaked scones with maple syrup and then we then sprinkled the tops with cinnamon. For half of them, after they completely cooled, we sprinkled some Whole Food Plant Based Powdered Sugar on top for some extra pizzaz.
- Place in a 400 F preheated oven (center rack) for 16 to 17 minutes or until the scones are set.
- Remove from the oven and allow the scones to cool on the baking sheet for 5 minutes, then move them to a cooling rack. Allow to cool for 20 minutes, then enjoy!
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: Makes 8 scones