Friday, January 30, 2015

Pumpkin Scones with Maple Date Glaze

My latest favorite thing to do is to figure out how to make my favorite baked goods vegan while using only whole grains and natural sweeteners. These scones are one of those recipes. They make a warm homemade breakfast. They also make your house smell really good.

Pumpkin Scones with Maple Date Glaze


2 tbsp flax seed meal (I like to use golden flax seeds, and grind them in my coffee grinder)
6 tbsp water

1/3 cup raisins

1 cup whole wheat flour
1 cup oat flour (I also grind oats in my coffee grinder to make oat flour as needed)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
optional: pinch of cardamom
optional: pinch of ground ginger

1/2 cup coconut oil, solid

3 tbsp soy milk
1/4 tsp apple cider vinegar

1/2 cup pumpkin puree
1/2 cup maple syrup
1 tbsp blackstrap molasses


Pre-heat your oven to 400 degrees.

Combine the flax meal and the water in a small bowl and set aside to let thicken.

Cover the raisins with hot water and set aside.

Place all the dry ingredients in a large mixing bowl and whisk to completely combine. This includes the whole wheat flour, oat flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, cardamom, and ginger. I always press the baking soda into the palm of my hand to be sure there are no clumps before adding it.

Next, cut in the solid coconut oil with a fork, pastry blender, or your hands. You want to break down the clumps of coconut oil until you have small pea sized pieces. Usually, I start with the pastry blender and then use my hands.

In another small bowl, combine the wet ingredients. Start with the soy milk and apple cider vinegar - give it a minute to thicken, then add the pumpkin, maple syrup, molasses, and the flax seed mixture.
Mix very well and completely incorporate these ingredients. Be sure to break up any flax meal clumps that you see.

Drain the raisins and add them to the flour along with the wet ingredients. Stir to combine and add whole wheat flour 1/4 cup at a time until you have a nice thick dough that is not too sticky. Turn the dough out onto a heavily floured surface and knead about 20 times. Continue to add more flour if the dough is sticking. Divide the dough in half and roll one half into a 1/2 inch thick circle. Cut this circle like a pizza so you have 12 triangles of dough. Do the same with the second half of dough.

Place on an un-greased cookie sheet and bake for 12 minutes.

Maple Date Glaze Ingredients:

8 dates
3 tbsp maple syrup
5 tbsp hot water
pinch of salt
1/2 tsp cinnamon

Maple Date Glaze Directions:

Put all the glaze ingredients into a high powered blender, grinder or food processor and blend until the dates are completely broken down and the glaze is smooth.

For 24 scones. Nutritional information from

Nutrition Facts
Serving Size 43 g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 16%Vitamin C 1%
Calcium 3%Iron 5%
Nutrition Grade B
* Based on a 2000 calorie diet

No comments:

Post a Comment