Pumpkin spice scones with cinnamon glaze (vegan)

Anyways, we are now at 5 days until Thanksgiving! This year is going to be the year that I’m going to have ALL the delicious pumpkin flavoured treats, tasty side dishes and a few slices of turkey. These pumpkin spice scones are so tasty and the cinnamon glaze on top make them all the more magnificent.

Okay, I realize that I have been rambling for a bit and haven’t gotten to what yummy pumpkin spice scones I’m going to share with you today. I’m not a big fan of scones but when lil’ bun gave me puppy dog eyes and asked me to make some for her…I couldn’t say no (I swear she has mastered the art of wide teary eye). However, since scones aren’t the healthiest of foods, I decided to make them baby sized so she could have her treat in a portion controlled manner….which ended up not working because she ate half the batch in one sitting…but I guess her eating half a batch of MINI scones is better than her eating half a batch of regular sized ones right? 😉

Oh! I almost forgot! Don’t forget to fill your scones with a generous helping of cream cheese spread before munching 😉

Recipe

Ingredients (makes 8 mini scones):

1 cups flour
3 tablespoons brown sugar
1 teaspoon cinnamon
1 teaspoon pumpkin spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup coconut oil (or butter)
1/4 cup pumpkin puree
2 tablespoons milk
1/2 egg (if vegan add 3 more tablespoons of milk)
1/2 teaspoon vanilla extract

 Glaze

1/4 cup icing sugar
1 teaspoon pumpkin spice
1/2 – 1 tablespoons milk

Time for some deliciousness

1. In a large bowl, combine the flour, brown sugar, cinnamon, baking powder, pumpkin spice, baking soda and salt.
2. Cut the coconut oil into cubes and add it into the bowl. Using a fork, squish the coconut oil into the flour until it resembles pea sized crumbs.
3. Add in the pumpkin puree, milk, egg and vanilla. Gently mix everything together with a wooden spoon until a dough forms.
4. Transfer the dough onto a lightly floured surface and shape the dough into a 3/4″ tall rectangle. Cut the rectangle into 4 even smaller rectangles and cut those rectangles on a diagonal to make 8 triangles.
5. Bake the scones at 400F for 10-12 minutes until golden brown.
6. While the scones are baking in the oven, combine all the glaze ingredients together until it is at your desired consistency.
7. When your scones are cool, you can either spoon your glaze on top of them or you can pipe your glaze in a zig-zag pattern over your scone. Sift some more pumpkin spice on top if you like.

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