Happy Birthday Dan The Man!
Dan got lots of foodie birthday loot!
We had a fun night…just out too late as always. We didn’t get home until 2am. I only had 2 Organic Mill Street brews and I felt like I was hit by a truck this morning when I got up.
Read: Getting old. ;)
I don’t know what it is but whenever I have alcohol in me I toss and turn all night. It can be 1 beer or 5 and I still find my sleep is always disrupted!
Eric was the DD last night so he slept like a baby. ;)
Steve and Jesse…they are single and looking for love, ladies. ;)
Euchre was played!
Note: Not my hands.
Eric and I had fun playing with Phoenix, the 85 pound & only 6 month old English Mastiff!
Soooo…back to feeling hit by a truck this morning…
It was nothing a huge Green Monster and some baking couldn’t fix. ;)
I cannot even tell you how much better I felt after this Green Monster. A new lease on life, I had.
It contained = 2 cups kale, 1 cup almond milk, 1 frozen banana, 1 tbsp almond butter, 1 tbsp Vega chocolate powder, 1 tsp raw maca, 1 scoop Amazing Grass Wheatgrass powder, ice.
Anniversary flowers from the in-laws. :)
Then it was time to get down to business.
Today’s weather called for some Fall-inspired baking…it was a chilly 14C/57F this morning. The wind was blowing, it was raining, and there were new leaves on the ground. Yup, that would be Fall-like.
Pumpkin Scones it was. *evil cackle*
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Recipe: Savoury Pumpkin Scones in a Pumpkin Spiced Glaze
By:
Inspired by Starbucks Pumpkin Scones. See baking notes below before baking.
25 min
15 min
40 min
8 large scones
Ingredients
- 1 cup all-purpose flour
- 1 cup whole grain spelt flour
- 1 tbsp. baking powder
- 1/2 tsp. sea salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1/4 tsp. ground ginger
- Optional sugar- I would add 2-3 tbsp. next time!
- 8 tbsp. Earth Balance butter
- 1/2 cup canned pumpkin
- 3 tbsp. almond milk
- 1 tsp pure vanilla extract
- 1 chia/flax egg (1 tbsp. ground chia/flax + 4 tbsp water)
- Turbinado sugar, to garnish
- Vegan Egg Wash:
- 1 tbsp. cornstarch
- 1/2 tbsp. water
- Spiced Glaze:
- 1 cup powdered sugar
- 1.5-2 tbsp. almond milk
- 1/2 tsp. pumpkin pie spice (or 1/4 tsp. cinnamon and a pinch of ginger and nutmeg)
Instructions
- Preheat the oven to 425F and line a baking sheet with parchment of a non-stick mat.
- In a small bowl mix the chia/flax egg. Set aside.
- In a large bowl mix the dry ingredients (flours, baking powder, salt, cinnamon, nutmeg, cloves, ginger).
- Take the cold Earth Balance butter cut butter into dry ingredients until crumbly.
- In a medium sized bowl, mix the pumpkin, chia/flax egg, and almond milk.
- Add wet to dry and mix until a ball forms. I got down and dirty and mixed with my hands!
- On a flour surface place the ball of dough and kneed a few times with your hands.
- Shape the dough into a circle and then cut into 8 triangles.
- Now mix your vegan egg wash by mixing cornstarch and water and heating in microwave for 30 seconds. Stir well.
- With a pastry brush, brush on the glaze onto each scone.
- Sprinkle with turbinado sugar generously and bake for 14 minutes.
- Cool for 10-15 minutes.
- While cooling, make your spiced glaze by beating 1 cup powdered sugar with milk and spice until smooth.
- When scones are cool ice the scones and serve with a cup of tea or coffee!
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These were really easy to make despite the long directions…it only took me about 25 minutes to prep I believe. That includes photography too!
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Mix dry ingredients!
Cut in 1/2 cup Earth Balance Butter..
Note: That is only 1/4 cup pictured above.
until crumbly…
Mix wet ingredients (including chia/flax egg)…
Add wet to dry and form into a ball. Do not overmix the dough!
Flour surface…
Knead dough a few times and then shape into a circle…
I added a tiny splash of almond milk to the dough as it was a bit dry.
With a pizza slicer or a knife cut into 8 triangles..
Lay on baking sheet…
Spread with the Vegan egg wash!
This part is fun…no egg required and it turns out just as nice looking!!!
Vegan eggwash (1 tbsp cornstarch and 1/2 cup water mixed and heated for 30 secs.)- that’s it!
A gel forms…then spread each scone lightly with it. It looks gross, but hey, so do raw eggs. ;)
Bake 14 minutes at 425F. Note the bottom scones were glazed and the top ones were not.
Glaze = a much prettier scone! I would not skip this step. It also gave the Turbinado sugar something to adhere to.
Now spread that pumpkin spiced glaze on and decorate however you wish! I added some walnuts.
Mmmmmm…
Awesome. I was so happy with how they turned out.
Next time I would probably experiment with adding some chopped pecans and raisins to the scones. That would be wonderful!
Enjoy with your favourite tea…
Mmmmm.
Fall you ain’t so bad after all.
I bet these are amazing just like everything else on your blog! Can’t wait for our weather here in Boston to cool down so I can enjoy these with a hit cup of chi tea! As always thanks for all you share!
The pumpkin scones look fantastic! I do have a question for you, Angela, or for any other readers- what’s the best tea/healthy drink for energy? I’m a senior in college writing a philosophy thesis (and trying not to go back to my former 6 cups minimum of coffee a day habit). Any suggestions from anyone would be GREATLY appreciated!!! Thank you!! :)
I prefer Jap. Sencha green tea :)
Mmmmmm… to the scones and steve and jessie ;)
I laughed so hard at “note: not my hands” :) You are too funny.
The scones look great, I agree that raisins or chopped pecans would make them even better!
Have a great weekend!
I wish I would of had your scone instead of my Starbucks one, I’d probably feel a little less guilty :) These look soo yummy!!!
Where store do you do most of your grocery shopping at?
Now that we have a CSA with Plan B farms I would have to go with that! We rarely go to the grocery store anymore and I buy things like nut butter and almond milk etc from a wholesaler.
Those scones look so good!!! Its about 90 degrees here in florida and i wanted to wait till it feels like fall to start using fall flavors but i might make an exception for these scones and make them pronto!!
Baking these pronto!!! It’s a perfect autumn day today and I’m so excited for pumpkin to start popping up everywhere :)
Alcohol combined with staying out late always makes me feel icky in the morning, and I’m only 22!
Angela, why do you torture me with pumpkin recipes?! We STILL can’t get it around here…won’t be able to for a month or so. So with a sigh I bookmark yet another amazing-looking pumpkin recipe from you, and hope the pumpkin truck comes sooner than forecasted…
I hope you get some soon, that would be awful!
these look delicious, and beautiful too!! I love pumpkin :)
I have been craving pumpkin for days, and our grocery store still does not have it! This scone recipe is pure torture…they look so good:)
Hey Ange! I just wanted to let you know I featured this recipe on my blog – it looks amazing!
here is the link http://www.thecleaneatingmama.com/2010/09/weekend-treats.html
thank you!
I hear you about the booze-induced tossing and turning except for me it is with wine and liquor but beer makes me sleep deep. Unfortunately wine is my favorite! It just makes me stick to one glass or less so I guess that’s o.k.
I bought a beautiful pumpkin at the farmer’s market today and will turn it into those gorgeous scones. Thanks!
Alcohol disrupts my sleep as well. But I gotta love a good green monster!
My husband and I went out on a date last night, we were gone for what felt like hours of fun, but were home by 9:30. I was ready to CRASH. Most definitely getting old, lol. I guess 27 (me) and 30 (him) is old!
Angela- these look fantastic. I so want to make them and will save the recipe, but I can’t find pumpkin in Ohio STILL ! The last time I found some , a few months ago, I found organic and paid $4 a can ! Now I can’t even find that. :( Do you have any idea how much sugar and or/maple syrup you would use to make these sweet? Thanks!
The original recipes used 7 tbsp sugar, which is almost 1/2 cup. You could probably get away with 1/4 cup.
my dear god…
Hi!!
I have probably already commented this at one point, but I just wanted to say it again! I strive to be more like you, in the way that, you have gotten a healthy relationship with food, and exercise. I read your blog every morning before work and it has helped me not obsess over food as much. I still obsess a bit, but not as crazy as before! :)
So! Thanks!!!
I still have to get my butt up to Oakville to get some of you bars!
Have a great long wknd!:)
Those look soooo yummy!!! We don’t get canned pumpkin here in New Zealand :( Do you know how I could use REAL fresh pumpkin to make these?
there is a tutorial over at vegan yum yum :)
What is the tool you used to cut in the Earth Balance? I have such a hard time with that step in recipes and I’ve never seen this tool before.
It is a pastry cutter :) Very handy when making pie crusts too
I think I need to start baking more… those look delicious!
I can never find the earth balance you use! I can only find the Soy Garden kind, not the soy-less. I may have to make the trip to “the big city” to find some. :)