Okay, so are you team British scone or American scone?! Well, when it comes to these Starbucks inspired pumpkin scones there is no doubt that America wins! As I discussed in my pumpkin madeleine recipe, pumpkin is a quintessential American fall flavour and I love infusing it into anything I can!
For those who aren’t familiar with British vs. American scones, let’s get into the key differences.
Firstly, American scones are triangular in shape, whereas British ones are round and tall (resembling an American Biscuit). According to Cooks Illustrated, another difference is the incorporation of butter; the British do not put as much butter as Americans and rather slather it on after it’s baked as opposed to baked inside it. Of course, as these scones are vegan, I used chilled vegan butter instead, but I promise you can’t tell the difference at all!
Also, you can’t forget the preferred hot drink of choice for each respective country. The British scone is essential for a proper Afternoon Tea spread, whereas the American scone is found in coffee shops and cafes.
No matter what you prefer, this American style scone is perfect for the autumn season with the addition of spices and pumpkin to make the most delicious breakfast or afternoon treat!
vegan pumpkin scones
Ingredients
- 250 g all purpose flour
- 75 g brown sugar packed
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 114 vegan butter very cold
- 180 grams pumpkin puree
- 2 tablespoons almond milk
- 1 teaspoon vanilla
Glaze
- 120 grams powdered sugar
- ¼ teaspoon cinnamon or more for taste
- 15-30 ml almond milk
Instructions
- Preheat the oven to 200 °C (400 °F) and prepare a baking sheet with parchment paper.
- In a food processor, combine the flour, brown sugar, spices,baking soda and salt. Add the cold vegan butter, and use pulse until the mixture resembles course crumbs. If you don’t have a food processor, use a fork, your hands or a pastry cutter to work the butter into the dry ingredients. a pastry cutter or your hands to work the butter into the dry ingredients. It should resemble coarse crumbs. Transfer the mixture to a large mixing bowl if you haven’t already.
- Add the pumpkin puree, almond milk and vanilla with a large wooden spoon or a paddle attachment for your mixer until a soft dough forms.
- Lightly flour your countertop and knead the dough into a circle, about one inch thick.
- Using a dough cutter or large knife cut into 8 triangles by cutting the circle down the middle, into fourths and then cutting into 8ths.
- Place on prepared baking sheet and bake for 14-16 minutes, until lightly golden brown on top. Let cool for ateast 15 minutes.
- Glaze
- Combine the powdered sugar,cinnamon and 15 ml of almond milk in a small bowl with a whisk until smooth. add additional milk as necessary to get to right consistency.
- Drizzle the cooled scones with glaze – letting the glaze set before serving.
