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Monday, February 12, 2018

Pumpkin Scones- Dairy & Egg Free

Pumpkin Scones
Dairy & Egg free

  • 2 cups all-purpose flour
  • 7 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 ½  tsp pumpkin pie spice
  • ½  tsp cinnamon 
  • 6 tablespoons dairy free butter ( I get a stick and cut into small cubes)
  • ½ cup canned pumpkin pie filling 
  • 3 tablespoons DF Sour cream ( I use Tofutti)
  • 1/3 cup applesauce

1. Scones: Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside.

2. In a large bowl, whisk together the flour, sugar, baking powder, salt, pumpkin spice.

3. Using fork to cut the butter into the dry ingredients.  The use fingers to combine  until the mixture is crumbly and similar texture to corn meal, set aside.  (Your could also you a food processor for this step)

4. In a medium bowl, whisk together the pumpkin, cream, and applesauce. 

5..Pour the wet ingredients into the dry ingredients until mostly combined, (the mixture will seem dry at first), use your hands to knead the dough against the sides of the bowl, to ensure it is completely combined.

6.. Pat the dough into a 7-inch circle, use a little flour or parchment paper on cutting board for it not to stick. Cut the round of dough into 8 equal triangles. 

7. Place the scones on the prepared baking sheet. Bake for 14 to 16 minutes, until gold on bottom

8. Powdered Sugar Glaze: In a small bowl, whisk together 1 cup powdered sugar and 2 tbsp non dairy milk  (I use almond or oat) until smooth.  Drizzle onto scones once they are cooled.  Allow to cool, icing will harden.

Variation: Add a half cup of  non dairy chocolate chips to dry mixture before combining wet and dry. 

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