Pumpkin Scones Vegan Egg Free Lactose Free Still Delicious Recipes

Steps:

• Preheat oven to 220°C.
• Beat margarine and beat until soft then add sugar and egg replacer. Cream all together until light and fluffy.
• Sift flour, salt, and cinnamon together.
• Add pumpkin and milk alternately with the sifted ingredients into the creamed mixture until just combined. don not over mix.
• Turn scone dough onto a lightly floured surface and knead lightly.
• Roll or dress scone dough out, cut into desired shapes with a scone cutter.
• Place scone shapes close together on a lightly greased and flour dusted baking tray. Brush tops with a little milk.
• Bake in the oven for 10-15 minutes or until cooked (watch those bottoms) and golden.
• Remove from tray and cool slightly on a wire rack. Best served warm.

Steps:

• Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with a silpat or parchment paper. Set aside.
• To a large mixing bowl, add the flour, sugar, salt, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves. Mix until combined.
• Plop in the coconut oil and, using a pastry blender (or two butter knives or your hands), work the coconut oil into the flour until the mixture resembles coarse crumbs.
• To a medium bowl, add the pumpkin puree, coconut milk, and egg. Whisk together.
• Pour the wet ingredients over the dry and, with a wooden spoon or spatula, mix JUST until it starts to come together. Turn the mixture out onto a clean surface prepped with a sprinkle of flour to help prevent sticking. Finish mixing and shape the dough into an approximately 1-inch thick, 7-inch by 7-inch square. It should be a bit wet but not overly sticky - add a bit more flour if it is.
• Cut the square in half and then each half into three rectangles.
• Transfer the rectangles to your baking sheet.
• Bake about 15 minutes, until puffed, lightly browned on top, and - I feel silly describing this - but how I really know is when they look a bit dry when you peer into the little cracks.
• Remove from oven and transfer to a wire rack. Let cool completely.
• Now glaze! In a small bowl, mix together the powdered sugar, water, and vanilla. Just keep stirring, just keep stirring, until the icing is a spreadable consistency. If it's too thick, add a few more drops of water. If it's too thin, add more powdered sugar. Transfer three tablespoons of the icing to a small bowl and set aside - this will be used for the cinnamon icing.
• Use a pastry brush to liberally spread the icing over the scones. If it seems a bit messy/thick at first, don't worry - it'll smooth on out and look divine momentarily.
• Now make the cinnamon icing. Add cinnamon and turmeric to the three tablespoons of reserved icing and mix well. Transfer to a plastic baggie and squeeze the icing to one corner. Snip off a tiny bit of the corner and squeeze the glaze over the top of the scones.
• Enjoy now or let sit for a bit longer to let the glaze harden.
• Scones keep well at room temperature for 3-4 days, though they definitely don't last that long around here.