Pumpkin Spice Scones (gluten-free, nut-free, vegan)

Pumpkin spice and everything nice. Just like fall should be. Looking for a reason to crack open a can of orange gold (aka pumpkin)? Look no further. Tuck into these delicious Pumpkin Spice Scones. They're gluten-free & vegan, but you'd never know it. Perfectly moist, delightfully spiced, and just down right delicious. You're going to want to make these.

 

This recipe features our Queen Street Bakery 1-for-1 Superfood Baking Flour - the perfect gluten-free substitute for regular wheat flour in all your favourite recipes. Made with two naturally gluten-free superfoods; millet seed and sorghum, this flour gives you 2x the fibre and 3x the iron of regular wheat flour, so you can feel good about every bite.

 

Now, let's get to the good stuff. Without further ado, here's the recipe you've been waiting for:

 

 

• 2 ¼ cups Queen Street Bakery 1-for-1 Superfood Baking Flour
• 1/3 cup brown sugar, packed
• 2 tsp pumpkin pie spice mix (OR 1 tsp cinnamon, 1/2 tsp ground cloves, 1/2 tsp ground ginger + 1/2 tsp ground nutmeg)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup COLD dairy-free/vegan butter, cut into small pieces
• 1/2 cup pumpkin puree
• 2 tbsp plant-based milk
• 1/4 cup unsweetened applesauce
• 1 tbsp pure vanilla extract

For the Base Glaze

• 1 cup powdered sugar
• 1-2 tbsp plant-based milk

For the Spiced Glaze

• 1 cup powdered sugar
• 1/2 tsp pumpkin pie spice mix
• 1-2 tbsp plant-based milk

1. Preheat the oven to 400F and line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, brown sugar, pumpkin pie spice mix, baking powder, baking soda and salt. Add the cold butter, and use your hands to work the butter into the dry ingredients until coarse crumbs form.
3. Add in the pumpkin puree, plant-based milk, applesauce and vanilla. Mix with a large wooden spoon until a soft dough forms.
4. Pour the dough out onto the prepared baking sheet and flatten with your hands or the back of a spoon. Flatten it into a circle, about 1 inch thick.
5. Cut into 8 triangles using a knife and bake for 14-16 minutes, until lightly golden brown on top.
6. To make the glazes:
7. For the base glaze, combine the powdered sugar and milk in a small bowl and whisk until smooth. If the glaze is too thick, add more milk. If too thin, add more powdered sugar.
8. For the spiced glaze, combine the powdered sugar, pumpkin pie spice and milk in a small bowl and whisk to combine.
9. Let the scones cool for at least 15 minutes, then spoon some of the base glaze onto each scone. Drizzle some of the spiced glaze on each scone. Let glazes set before serving.