PUMPKIN SCONES

SERVES 6 LARGE SCONES

FOR THE SCONES

2 cups (250 g/8.8 oz.) whole wheat flour

1/4 cup (50 g/1.75 oz.) evaporated cane juice sugar

1 tbsp. (15 g/0.5 oz.) baking powder

1/2 tsp.(1 g/0.035 oz.) ground cinnamon

1/2 tsp. (1 g/0.035 oz.) ground nutmeg

1/4 tsp. (0.5 g/0.017 oz.) ground ginger

1/4 tsp. (0.75 g/0.025 oz.) kosher salt

4 tbsp. (56 g/2 oz.) vegan butter, cut into 1⁄2 1/2-inch pieces

1/2 cup (120 g/4.2 oz.) canned pumpkin puree (not pumpkin pie filling)

1/3 cup (77 g/2.7 oz.) soy creamer

FOR THE GLAZE

1 cup (114 g/4 oz.) vegan confectioners’ sugar, sifted

2 tbsp. (37 g/1.3 oz.) maple syrup

1 to 2 tbsp. (14 to 28 g/0.5 to 1 oz.) soy creamer

FOR THE DRIZZLE

1 cup (114 g/4 oz.) vegan confectioners’ sugar

2 tbsp. (28 g/1 oz.) soy creamer

1/4 tsp. (0.5 g/0.02 oz.) ground cinnamon

Pinch of ground ginger

Pinch of freshly grated nutmeg

NUTRITIONAL VALUES

Calories: 560kcal
Fat: 24.3g (11.8g S.Fat)
Carbs: 76.7g
Protein: 10.9g
Sugar: 40.1g
Sodium: 201mg

METHOD

Preheat the oven to 220°C/425°F. Line a baking sheet with parchment paper or a silicone baking mat.
TO MAKE THE SCONES
In a large mixing bowl, combine the flour, sugar, baking powder, spices, and salt. Scatter the butter over the mixture and cut it into the dry ingredients with a pastry blender or two knives until the largest pieces are the size of peas and the rest resembles coarse meal.

In a separate large mixing bowl, combine the pumpkin puree and soy creamer. Gently fold this mixture into the flour mixture until the dough comes together (you may have to knead it very gently a few times).

Scrape the dough onto a lightly floured work surface and dust with additional flour. Form it into a 9-inch disc (use a rolling pin to lightly roll the dough if necessary, but the scones will be more tender if you pat it out with your hands). Cut the disc in half, then into three wedges for a total of six wedges. Place the wedges on the baking sheet, about 2 inches apart. Bake for 15 to 18 minutes, or until the edges are golden. Place the scones on a baking rack lined with parchment paper to cool while you make the glaze.

TO MAKE THE GLAZE
In a medium mixing bowl, whisk vegan confectioners' sugar, maple syrup, and soy creamer until smooth. 1 tablespoon of the glaze should be spread over each warm scone.

TO MAKE THE DRIZZLE
In a separate medium bowl, whisk together vegan confectioners' sugar, soy creamer, cinnamon, ginger, and nutmeg until smooth. When the scones are cool enough to handle, drizzle the mixture over them with a fork. Store the scones at room temperature for up to 3 days or in the refrigerator for up to a week in an airtight container. Warm them up in an oven preheated to 165°C/325°F for 5 minutes before serving for the best results.

PEANUT BUTTER AND JELLY SCONES

SERVES 8 SCONES

1 cup (128 g/4.5 oz.) unbleached all- purpose flour

2 tsp. (10 g/0.35 oz.) baking powder

1/4 cup (40 g/1.4 oz.) turbinado sugar, plus extra to sprinkle on top

1/4 tsp. (0.75 g/0.026 oz.) kosher salt

3 tbsp. (36 g/1.3 oz.) vegan shortening

1/4 cup plus 2 tbsp. (90 g/3.17 oz.) soy milk

3/4 tsp. (3.7 g/0.13 oz.) apple cider vinegar

2 tsp. (6.6 g/0.23 oz.) liquid coconut oil

1/4 tsp. (1.2 g/0.04 oz.) vanilla extract

3 tbsp. (45 g/1.6 oz.) smooth peanut butter

1 tbsp. plus 1 tsp. (20 g/0.7 oz.) organic raspberry jam

NUTRITIONAL VALUES

Calories: 178kcal
Fat: 9.3g (3.1g S.Fat)
Carbs: 21g
Protein: 3.5g
Sugar: 7g
Sodium: 83mg

METHOD

Preheat the oven to 165°C/325°F. Line a baking sheet with parchment paper or a silicone baking mat.

In a medium mixing bowl, combine the flour, baking powder, sugar, and salt. Mix in the shortening with your hands until the mixture is crumbly. In the center of the mixture, make a well. To the well, add the soy milk, vinegar, oil, vanilla, peanut butter, and jam, and gradually mix the liquids into the dry ingredients.

Fill a small (1/2-ounce) ice cream scoop halfway with the batter (or fill a 14-ounce measuring cup about three-quarters full), then top with 1 teaspoon of the raspberry jam. Fill the scoop with more batter, then swirl the jam with the tip of a knife through the batter in the scoop. Place the batter scoop onto the prepared pan. Repeat with the remainder of the batter, spacing the scones 3 inches apart.

Sprinkle turbinado sugar over each scone and bake for 12 to 15 minutes, or until the scones are golden and the centres are firm. Warm scones should be served with a dollop of extra raspberry jam on top.

Store the scones at room temperature for up to 3 days or in the refrigerator for up to a week in an airtight container.