Monday, September 6, 2010

Adapted from OhSheGlows "Savoury Pumpkin Scones in a Pumpkin Spiced Glaze"

Unfortunately I lack a lot of vegan ingredients in my kitchen and spelt flour. Therefore I used a regular egg, real butter whole wheat flour and wheat bran. Will make the veganized version at a latter date.
Pumpkin Scones
  • 1 cup all-purpose flour 
  • 1 cup whole grain spelt flour
  • ( I used 1 2/3 cup whole wheat flour & 1/3 cup wheat bran to equal the 2 cups dry)

  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 cup of  earth balance butter (vegan butter.  I used real butter)
  • 1/4 cup raisins 
  • 1 tablespoon of flax seeds


  • 2 tbsp pure maple syrup
  • 1/2 cup canned pumpkin
  • 3 tablespoons almond milk
  • 1 tsp pure vanilla extract
  • 1 chia/flax egg (1 tbsp ground chia/flax + 4 tbsp water) (I used 1 real egg from our chickens at home)
  • Turbinado sugar, to garnish (or regular sugar)

Vegan Egg Wash:
  • 1 tbsp cornstarch
  • 1/2 water
 Spiced Glaze:
  • 1 cup powdered sugar
  • 1.5-2 tablespoons almond milk
  • 1/2 tsp pumpkin pie spice (or 1/4 tsp cinnamon and a pinch of ginger and nutmeg)

 Directions: 1) Preheat the oven to 425F and line a baking sheet with parchment of a non-stick mat. 2) In a small bowl mix the chia/flax egg. Set aside. (If you use a real egg, minus this step and just stir the egg in with the pumpkin mixture. Step 5. 3) In a large bowl mix the dry ingredients (flours, baking powder, salt, cinnamon, nutmeg, cloves, ginger, flax seed). 4) Take the cold butter and cut into dry ingredients until crumbly. 5) In a medium sized bowl, mix the pumpkin, chia/flax egg, vanilla, maple syrup and almond milk. 6) Add raisins to dry and then wet to dry and mix until a ball forms. Mix with your hands :) 7) On a flour surface place the ball of dough and kneed a few times with your hands. 8.) Shape the dough into a circle and then cut into 8 triangles. 9) Now mix your vegan egg wash by mixing cornstarch and water and heating in microwave for 30 seconds. Stir well. 10) With a pastry brush, brush on the glaze onto each scone. 11) Sprinkle with sugar generously and bake for 14 minutes. 12) Cool for 10-15 minutes. 16) While cooling, make your spiced glaze by beating 1 cup powdered sugar with milk and spice until smooth. 17) When scones are cool ice the scones and serve with a cup of tea or coffee!
These are delicious! Lots of vitamin A in the pumpkin, lots of fibre from the flour and bran, some good omega-3 fatty acids from the flax = my body and mind satisfied. I think I ate 3 of these yesterday. One for each meal!! They come out at approximately 230 calories per scone (depending on how much icing you put on). Much better than calorie overload from one starbucks  pumpkin scone where there scones come in at 480 cals each!

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