If I’m ever worried or concerned about how a recipe tastes….I give Gabs a big bite and wait for her response. She’s 2. When something goes in her mouth that she does NOT like it immediately comes out. Gaby’s way of eating my scones: lick ALL of the icing off, then eat the scone! Thankfully, she loved them!
I will not lie and tell you I make scones all of the time. I think this was my second time to ever make them. And after making these… it will not be my last! I cannot even tell you how easy these are to make. Within 30 minutes time you’ll have homemade, warm, fresh from the oven SCONES!!! These babies are sure to impress your family and friends… if you’re not into the vegan thing these can be made with real butter. Fear not! If you use whole milk, add it a little bit at a time. I’ve noticed in baking when using milk vs almond milk the amounts aren’t always the same. I haven’t tested this recipe out with whole milk, but I don’t see why it wouldn’t work. Again, add it slowly until your dough comes together. You can always add more, but you can’t take it away when you’ve added too much. 😉
A little later in the afternoon I caught this chick sitting on top of the dining room table helping herself to another scone. She’s a girl after my own heart!
Pumpkin and Chocolate Chip Scones
- 1 tbsp flaxseed meal plus 2 1/2 tbsp water (Or 1 egg)
- 1/2 tsp vanilla extract
- 1/2 cup plus 2 tbsp almond milk
- 1/4 cup pumpkin puree
- 1 1/2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour OR organic all purpose flour
- 1/2 cup old fashioned oats
- 1/2 tbsp aluminum free baking powder
- 1 tbsp brown sugar
- 1/4 tsp kosher salt
- 1 tsp pumpkin pie spice
- 1 – 4 oz stick of vegan butter (I used soy free Earth Balance), cut into cubes and cold
- 1/4 – 1/2 cup Enjoy Life Chocolate Chips
- 1/2 cup powdered sugar
- 1 tbsp pure maple syrup
- 1 tbsp almond milk
- Preheat the oven to 400 degrees. Line a baking sheet with parchment or a silpat; set aside.
- In a small bowl mix together the flaxseed meal and water. Set aside.
- In another small bowl mix together the rest of the wet ingredients.
- In a large bowl whisk together the flour, oats, baking powder, brown sugar, salt and pumpkin pie spice. Use a pastry cutter (or food processor) and cut the butter into the flour mixture until it looks like peas.
- Pour the wet ingredients into the dry and mix until combined. Stir in the chocolate chips. Transfer the dough to a floured surface and pat it into a 1 inch thick circle. Cut the dough into 8 pieces. Transfer each piece to your lined sheet pan.
- Bake for 20 – 22 minutes or until golden brown. In the mean time, make the glaze in a small bowl. Once the scones have cooled drizzle the glaze on top. Serve with a big cup o’coffee or milk!
**These are best warm right out of the oven. If you have leftovers, warm them back up in the oven and spread a little jam on top!**
*This recipe was adapted from the Minimalist Baker*