Friday, 26 October 2012

A taste of autumn...

Vegan pumpkin scones, glazed & decorated. A little bit of my English routes mixed with my love for the oh-so-American halloween festivities.

Relatively quick, pretty simple, very tasty.


  • 1 cup all-purpose flour
  • 1 cup whole grain spelt flour
  • 1 tbsp. baking powder
  • 1/2 tsp. sea salt
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground ginger
  • 3 tbsp sugar
  • 8 tbsp. dairy-free butter
  • 1/2 cup pureed pumpkin (tastiest fresh but can be canned)
  • 3 tbsp. almond milk (other dairy-free milks will work if there is a nut allergy)
  • 1 tsp pure vanilla extract
  • 1 flax egg (1 tbsp. ground flax + 4 tbsp water)

  • Glaze (flavour as desired, a simple melted chocolate glaze would be lovely but I used a variation of spices):
  • 125g icing sugar
  • 3 tbsp. almond milk
  • 1/2 tsp. pumpkin pie spice (or 1/4 tsp. cinnamon/ginger/nutmeg- I used this version and it was fab!)


  1. Preheat the oven to 425F and line a baking sheet with non-stick parchment.
  2. In a small bowl mix the flax egg and set aside.
  3. In a large bowl mix the dry ingredients (flours, sugar, baking powder, salt, cinnamon, nutmeg, ginger).
  4. Mix the cold dairy-free butter butter into dry ingredients until crumbly.
  5. In another bowl, mix the pumpkin, flax egg, and almond milk.
  6. Add wet to dry ingredients and mix until a ball forms (easiest done with your hands!)
  7. On a flour surface place the ball of dough and kneed a few times with your hands.
  8. Use a rolling pin to roll out dough and then cut into 8 triangles (like pizza!).
  9. Bake for approx 15 minutes (will differ from oven to oven).
  10. Allow to cool for 10-15 minutes.
  11. While cooling, make your glaze by mixing 1 cup icing sugar with milk and choice spices/flavouring until smooth.
  12. When scones are cool, decorate with glaze and any other toppings (I used roasted pumpkin seeds & chocolate chips as final touches!)

These were really delicious and my harshest critic (fussy little brother) even enjoyed them. They are easily adapted to taste and can be made sweeter/ spicier/ more savoury or chocolatey with little trouble.

The leaves are floating off the trees, the hedgehogs snuggling up. Hot chocolates are brewing and warm fires are smoking. The children are getting ready to brave the spooks of October 31st. Autumn is upon us, my favourite season. So grab a blanket, a piping hot drink & a tasty pumpkin scone; enjoy the season, it's a good one :)

Happy Halloween!

L xo

{Recipe adapted from the wonderful 'Oh She Glows' blog, do please go and check out her fab recipes.}

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