Incredibly moist pumpkin scones with delicious homemade pumpkin puree. Vegan and gluten-free on request. Fluffy, fruity and nutty with a sweet frosting of powdered sugar and maple syrup. Autumn can come.
Mix almond milk, baking soda and apple cider vinegar in a large baking bowl or the bowl of a food processor (I use my MagiMix for the batter). The liquid should foam slightly.
150 ml Almond milk or other unsweetened plant milk, ½ tbspn Baking soda, 1 tbspn Apple cider vinegar
Margarine, raw cane sugar, spelt flour, almond flour, baking powder, walnuts, Pumpkin puree, add pumpkin spice, sea salt and vanilla and mix to a uniform dough.
30 g vegan margarine or tasteless oil, 55 g Raw cane sugar, 250 g cups fine spelt flour or gluten-free flour blend, 12 g Almond flour, 1 tbspn Baking powder, 50 g Walnuts, 120 g Pumpkin puree, 2 tbspn Pumpkin spice, ¼ tbspn Sea salt, ½ tbspn Bourbon vanilla ground
Don't stir too much, otherwise you'll stir out the driving force of the natron again.
Remove dough from food processor and place on a floured work surface. Depending on the firmness of the dough, add a little more flour (if too soft) or almond milk (if too firm) so that the dough is easy to shape.
Carefully roll out with floured hands into a round disk about 1.5cm thick or shape with your hands.
Cut into 8 even pieces with a knife (see picture).
Place in oven as a whole (you do not need to separate the individual scones when baking) and bake for 20 minutes. The scones should be nicely risen and golden brown around the edges.
In the meantime, prepare the FROSTING prepare. To do this, put powdered sugar, almond milk and maple syrup in a small bowl and stir until everything is well combined. Start with LESS liquid or the frosting will quickly become too thin.
Organic powdered sugar, 30 ml Almond milk or another vegetable milk, 7,5 ml maple syrup
Remove scones from oven at end of baking time and let cool completely.
Break apart, decorate with frosting toppings and chopped walnuts. enjoy!
OPTIONAL: chopped walnuts for decoration
Store remainder (if any) in an airtight box in the refrigerator for up to one week. Can be kept frozen for up to one month.