About the Recipe
So delicious and just the right amount of sweet!
They are perfectly moist, aren't overly dry, AND
they won't leave that weird chalky film in your mouth that we've all had with a certain someone's scones!
Ingredients
For the Scones
1cup gluten-free all-purpose flour ( I used Bobs red mill 1:1)
1/2 cup cassava flour
2tsp baking powder
1/2 tsp salt
1.5tsp pumpkin pie spice
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1/2cup chilled vegan butter ( I used 1 stick of MELT salted butter sticks)
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1 egg
1tsp vanilla extract
1/4 cup sugar
1/2 cup pumpkin puree
2 tbsp coconut yogurt
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Maple Icing
1/2 cup icing sugar
1/8 cup maple syrup
1/8 tsp salt
1/2tsp vanilla
Preparation
Preheat the oven to 400
Line a baking sheet with parchment paper and set it aside
In a large bowl, mix the flours, baking powder, salt, and pumpkin spice.
Cut your stick of butter into the bowl and use a dough cutter or two knives to cut the butter up in the flour mixture until it resembles pebbles
Put the bowl in the fridge as you prepare the wet ingredients
in a smaller bowl, mix the rest of the ingredients well
Taking the first bowl out of the fridge, pour the wet into the dry bowl and fold together just until there are no more dry bits.
*if it seems a bit dry still add in 1-2 tbsp more of pumpkin puree*
With your hands, gently form into two balls
Sprinkle some 1:1 flour on the counter and place one ball at a time down to be flattened.
dipping your hands in the flour, gently push the dough out into a flat circle until lit is 1.5cm thick.
cut into 6 pieces and place onto the tray
repeat the process for the second ball
Bake for 20 minutes
remove from oven and let sit for 2 minutes before removing from the tray
place scones onto a cooling rack and let cool completely before icing or else it will just melt off
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You can make the icing while they are baking!
In a small bowl, whisk together all of the icing ingredients until there are no clumps or sugar
Using a piping bag with a small nozzle or a spoon, drizzle on in whatever way you would like!
Enjoy!