Margaret’s Gluten Free Vegan Pumpkin Scones with Maple Icing
If there’s one thing I have down, it’s the vegan gluten free scones. This year, I took on the challenge of turning these gems into pumpkin maple tasty little treats and they came out AHHHHMAZING! If you want to keep it easier on yourself, simply replace the 1 cup of sorghum and 1 cup of sweet rice flour with 2 cups of Gluten Free King Arthur’s Flour Mix
INGREDIENTS FOR PUMPKIN SCONES:
- 1 Cup Sorghum Flour
- 1 1/2 Cup Sweet Rice Flour
- 1/2 Cup Arrowroot Starch
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 1/2 Cup Almond Milk or alternative Milk of your choice
- 1 Cup sugar – I prefer to use Coconut sugar
- 3/4 Cup Spectrum Shortening
- 1/4 Cup Coconut Oil
- 2 Cups Gluten Free Oats (Not the quick cooking kind)
- 2/3 Cup Organic Canned Pumpkin Puree (Not Pumpkin pie filling)
- 4 TBSP Chia Seeds
- 2 tsps Pumpkin Pie Spice Blend
DIRECTIONS FOR PUMPKIN SCONES:
- Pre-heat Oven to 350 Farenheit
- Mix Dry ingredients in a medium sized bowl: sorghum flour, sweet rice flour, arrowroot starch, baking soda, baking powder and salt. Mix with a wire whisk until blended, set aside.
- In small bowl, mix pumpkin pie spice blend, chia seeds, and almond milk. Stir to combine and set aside for ten minutes.
- In electric mixing bowl, combine shortening, coconut oil and sugar until creamed. Do not over mix.
- Slowly add in the dry ingredients to the shortening mixture in the electric mixing bowl. Add about 1/2 cup at a time mixing slowly until all of the dry ingredients have been added.
- Add in the gluten free oats slowly
- Add in the pumpkin chia seed mixture
- When all mixed, you should have a fairly stiff mixture
- Turn out dough onto a gluten free floured surface and knead for 30 seconds.
- Pat dough into a 7 inch round.
- Cut into 8 wedges and transfer onto an ungreased baking sheet
- Bake for approximately 15 minutes. Check at about 12 minutes. You should be able to push down on the scone with your finger and it will bounce back.
- When done, remove from oven and let cool completely
- Remove from cookie sheet onto an area that you can mess up while you ice the scones.
MAPLE ICING RECIPE
- 2 Cups Powdered Suga
- 3 Tbsp Almond or other alternative Milk
- 2 Tbsps Maple Syrup
DIRECTIONS FOR MAPLE ICING
In small bowl or in electric mixer with whisk, whisk all ingredients until smooth. You want it to be thick enough that you can paint on a coat of this to the scones. So if it’s too runny, add a bit more powdered sugar. If it’s too thick…add more maple syrup or almond milk.
FINAL DIRECTIONS – PUTTING ICING ON THE SCONES
The last piece of course is combining the icing and the scones. When the scones are cool and your icing is done:
- Take a scraper or a pastry brush and paint the scones with the maple icing.
- Paint on one layer and if you want it a little thicker, add a second layer
- It should stiffen up fairly quickly
When the icing is hardened – they are done…ENJOY these delicious scones with a cup of YAO Tea! DELISH