Vegan Pumpkin Spice Pecan Scones

Baking something aromatic on a Saturday morning is something that everyone in their lifetime must experience, especially in the Fall when it is cool outdoors, and you want to remain cozy inside.  I have the perfect recipe too, pumpkin spice scones, studded with pecans that smell like heaven!  They are gluten free and vegan, and a little lower in fat than traditional scones thanks to the pumpkin but you would not know it, they are so tasty.  If you are looking for something special to bake this Autumn, you definitely need to try these!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

Twitter Facebook

Servings: 8 | Prep Time: 15 minutes | Cook Time: 25 minutes | Ready in: 45 minutes

Ingredients

• 3 cups Bob's Red Mill all purpose gluten free flour
• 1/2 cup coconut sugar or granulated xylitol
• 2 1/2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp sea salt
• 1/2 cup virgin coconut oil, cut into chunks
• 1 cup pumpkin puree (canned is fine)
• 2 Tbsp coconut milk
• 1 Tbsp pure vanilla extract
• coconut milk for topping
• coconut sugar for sprinkling
• 1 cup chopped pecans

Instructions

Preheat oven to 425 with the rack set at the middle position. Line a baking sheet with parchment. In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the coconut oil with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla and coconut milk into the pumpkin puree. Add the mixture to the dough, and stir a few times, but do not overmix. The dough should hold together when squeezed, but still be clumpy. Fold in pecans until evenly distributed. place dough on a floured work surface, and shape into a 4 inch wide log. Use a bench scraper to cut into trianges. There should be about 8. Place scones on the prepared baking sheet, reshaping slightly if necessary. Brush the tops lightly with the coconut milk (only if they seem dry, you want the sugar to stick), and sprinkle with coconut sugar. Bake for about 25 minutes or until golden brown. Cool on a wire rack.