Perfect Fall treat drenched in maple-pumpkin syrup

The spicy-sweet scent of pumpkin infiltrating coffee shops, bakeries, and homes around America signifies the inauguration of Fall. Just a whiff of the masterful blend of cinnamon, nutmeg, cloves, ginger, allspice, and cardamom seems to fill our hearts with warmth and our stomachs with desire.
I especially love the combination of maple and pumpkin. A dash of maple syrup in pumpkin pie, pumpkin-walnut muffins or pumpkin scones, in my opinion, adds warmth and depth of flavor.
If you are not a massive fan of maple syrup, like my Irish relatives, consider substituting in orange and cherry. You can use an orange or cherry juice reduction or a liqueur.
Enjoy!

Pumpkin Maple Scones

Vegan, organic pumpkin scones with a pumpkin-maple syrup are a perfect Fall treat. Easy to make and delicious to enjoy with a cup of tea.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Snack
Cuisine: American
Servings: 6
Calories: 447kcal

Ingredients

Scones

  • 2 cups spelt flour
  • ¼ cup maple syrup
  • 2 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla bean paste
  • Pinch salt
  • 6 tbsp coconut oil hardened
  • ¾ cup pumpkin puree
  • ½ cup almond milk

Pumpkin Maple Glaze

  • 1 tbsp almond milk
  • ½ cup maple syrup
  • 2 tbsp pumpkin puree
  • ½ cup powdered sugar

Instructions

Scones

  • Preheat over to 425 degrees F.  I always like to line my baking sheets with parchment paper for easy removal of my baked goods and it reduces the amount of oil used.
    In a large bowl mix the dry ingredients – flour, sugar of choice, baking powder, pumpkin pie spice.
    I a separate medium sized bowl mix the wet ingredients – vanilla bean paste, coconut oil, pumpkin puree and milk.
    Add the wet ingredients to the dry ingredients – mix until well blended – then knead until an even dough is formed.
    Place dough on a lightly floured surface (I like kneading my doughs on a pastry sheet or parchment paper, as it makes the clean up much easier… you can just fold up the parchment paper and toss it out vs cleaning up a sticky, floured counter). Sprinkle the top of your dough with flour and pat your dough into an 8-9 inch circle or you can divide up your dough into
    individual portions (which is what I decided to do this time around).  If you decided to go with one large scone – pre-score your scone… meaning, gentle divide your scone into 6 slices by
    cutting no more than ¼ inch into the dough.
    Bake your scones for about 15-18 minutes or until lightly golden and a toothpick comes out clean. Before transferring to your cooling rack, let the scones cool for about 10 min.  Another clean up tip:  I like to place parchment paper under my cooling racks when drizzling an item with a sauce or glaze. 

Pumpkin Maple Glaze

  • Mix all glaze ingredients together – powdered sugar, maple syrup, milk, pumpkin puree.  Your glaze should be thick and have a delicious maple flavor.
    Glazing your scones: Make sure your scones are completely cooled before glazing or else your glaze will dribble right off the scone.

Nutrition

Serving: 1g | Calories: 447kcal | Carbohydrates: 71g | Protein: 6g | Fat: 15g | Saturated Fat: 12g | Sodium: 39mg | Potassium: 332mg | Fiber: 7g | Sugar: 36g | Vitamin A: 5545IU | Vitamin C: 1.5mg | Calcium: 156mg | Iron: 2.7mg

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