These perfectly spiced and not-too-sweet vegan pumpkin scones will become a new fall (or any time of year!) favourite. They're perfect to have with tea!
Line a baking sheet with parchment paper and set aside.
In a small bowl, whisk the unsweetened pumpkin puree and the unsweetened non-dairy milk together. Set aside.
In a medium bowl, whisk together flour, baking powder, sugar, ground cinnamon, ground ginger, ground nutmeg, and salt.
Add soft coconut oil to the bowl and using a pastry blender, cut coconut oil into the flour mixture until the mix looks sandy and all of the bigger chunks have been broken up.
Add the currants and mix until combined.
Add the wet pumpkin/milk mixture to the dry ingredients and with a wooden spoon, stir until a dough is formed.
Knead the dough lightly and quickly until all ingredients have combined and there are no more dry parts in the bowl. Form into a ball.
Transfer dough ball to the parchment lined baking sheet and form dough into an 8-inch wide, 1" tall disc. (see picture above)
Place baking sheet in the refrigerator to chill for 15 minutes.
In a small bowl, mix together the 1 tablespoon of non-dairy milk and the maple syrup.
After dough has chilled, brush the top of the dough with milk/maple syrup mixture and sprinkle with the turbinado sugar.
Using a knife, or a pizza cutter, cut the disc into 8 equal wedges and arrange them at least 2 inches apart on the baking sheet.
Bake for 20 minutes or until golden on top.
Notes
The coconut oil must be soft, but not too soft or melted (like room temperature butter) so it can be cut into the flour. If your coconut oil is too soft, refrigerate until it firms up a bit.
I tested this recipe with whole spelt flour and the results were great. If you are using spelt, know that the finished scones will have a grittier texture. The dough will also be a little stickier than a usual dough, but not to worry, proceed as the recipe instructs and you will end up with delicious pumpkin scones.
This recipe will NOT work with coconut flour.
Brown sugar may be used instead of coconut sugar.
If you can't find currants, you can use raisins or mini chocolate chips as a substitute.
Nutrition info is for 1 scone based on the recipe as it is written, and is to be used only as a rough guide. Click here to learn how nutrition info is calculated on this website.