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.
Oh my, these look totally pumpkin-licious! I love fall and all the harvest foodie themes, and while I never eat those pumpkin scones from Starbucks I often ogle them. Now I can eat them!
These DO look EVIL! I am going to have to make these pretty soon. NOte to self, buy some pumpkin tomorrow after church.
Those pumpkin scones look amazing! And that green monster would have come in handy the morning after my twenty-first birthday!
wow oh wow – these look better than ones you would buy in the shops!!!
Oh how I would lurve some chilly weather right now. Guam’s idea of cooler temps is a freeeeeezing 85 =).
Those scones look delish and I would love to make some, but even canned pumpkin is seasonal here and I can’t get my hands on it until Oct! I will def be using that recipe then though.
Hi Ange, love your blog but I was wondering about something. I’m trying to eat like you because in my mind it’s how i was meant to. And I have the same exact binge problem like you had, and I’m trying to “let go”. Are there any foods that are not vegan that you will always lets yourself have when you crave it? Or are you strict about being vegan and find a substitute for everything? Thanks!
Hi Kate,
For me, it was a very gradual transition toward veganism and I think because I did this, I did not feel deprived of foods. I went from a meat eater to a vegetarian to a vegan over at least a couple years. For a long time, I was eating vegetarian, but very rarely dairy. This was my way of testing the waters out to see if I could like it without any animals products.
I had cravings for cheese and ice cream for the first 4 months, but I don’t crave it anymore. It has amazed me how my body has started craving other foods now, almost forgetting about my previous diet. I actually prefer the foods I eat now and I think my body does too. Occasionally I will still get a craving for ice cream or eggs, but I find it is fairly easy for me now to find something else I enjoy. It does take time though and is why I suggest taking a very gradual approach to a vegan diet. It worked for me anyways and I didn’t feel that ‘all or none’ cutoff point, but I decided when I was ready instead based on my ‘practice’.
wow, yum!! the scones look good too ;)
What do you mean, ain’t so bad? I LOVE FALL!
Angelaaaaaa! I am obsessed with all things pumpkin and these are no exception! I’ve make pumpkin scones before, but I’ve never used that vegan egg wash trick! I love it! Can’t wait to try it myself. You’re right, it definitely makes them look even prettier. :)
Mmm these scones are making me so excited for fall! It definitely feels like it this weekend. :D
These look incredible. I like how you’ve topped them all differently.
I make the original recipe all the time with pumpkins from the garden. LOVE THEM! Can’t wait to try your changes to make them a healthier treat for the kids to bring for snack at school!
Those sound delish! I have never tried a pumpkin scone before. I can’t even begin to tell you how excited I am that it’s almost pumpkin season!
These scones sound so good! I am craving everything pumpkin right now due to this weather :)
These scones are currently in the oven and the scent is to die for. I cannot wait to taste them!
These look delicious. As soon as I can find a pumpkin I’ll be making something similar!
I just HAD to tell you that I made these on Labor day morning. My boyfriend refuses to eat all the Vegan things I make. So when I made these I didn’t say anything and let the smell and me taking a bite of mine speak for itself. He instantly complained of where was his serving! haha He devoured it AND took 3 pieces to work to share with his buddies.
These scones are the most amazing thing I have ever tasted! Thanks so much for sharing!
Glad you all enjoyed them!!!
Oh…my…goodness…
These just look TOO amazing! Flavorwise they remind me of the pumpkin/sweet potato muffins I make, but that icing just totally makes it! I think I am trying these next time instead of a batch of muffins. Maybe toss in some dried orange scented cranberries!
BTW – Anyone who can’t find canned pumpkin right now because of the pumpkin rot last year, if you bake sweet potatoes, peel the skins off and mash the meat up it makes a GREAT substitution in recipes!
Thanks for posting this! I LOVE Starbucks pumpkin scones, and since I’m vegan this has been a yearly “cheat” for me — now I don’t have to cheat anymore! Looking forward to making these :)
Oh. My. Goodness…
There are TO DIE FOR!!!
I just ate 1.5 and that other half will be consumed after this comment!!!
Thank you sooooo much for sharing this recipe! I will be making this again and again and again for family and friends!