VEGAN PUMPKIN SCONES WITH MAPLE BROWN SUGAR GLAZE
A modification of the standard Vegan Pumpkin Scone Recipe. I would also recommend adding 1/2 cup (or more!) chocolate chips, raisins, dried cranberries, or walnuts! You can also replace some of the flour with rolled oats--be creative! Also, I used Organic Earth Balance instead of margarine.
Provided by Making Stuff
Categories Scones
Time 30m
Yield 36 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and pumpkin pie spice). Cut in margarine, adding a bit at a time until mixed. Add pumpkin and combine well.
- Knead the dough in the bowl until well mixed.
- Spray a cookie sheet with nonstick spray. Flour your hands, and form the dough into small triangles, using about 1/8 cup of dough for each mini-scone.
- Bake at 425 degrees for 10-12 minutes. If the edges are turning brown, it's time to take them out!
- Powder the brown sugar in a blender or food processor until it resembles confectioners sugar.
- Melt the margarine in a small pot. Remove from heat before the margarine burns, and add the powdered brown sugar, soy milk, and maple syrup. Mix well.
- Drizzle the glaze over the scones and allow to cool before serving (if you can wait that long!).
Nutrition Facts : Calories 204.1, Fat 5.8, SaturatedFat 1, Sodium 147, Carbohydrate 35.7, Fiber 0.8, Sugar 15.4, Protein 2.8
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