Wholesome Vegan Pumpkin Oat Scones
I’ve officially given into pumpkin season, and there’s no better time to post a pumpkin-themed recipe. These wholesome vegan pumpkin oat scones are a perfect way to celebrate fall baking while also indulging the desire for treats that are a little less sweet, and a little more nutritious, than others.
Yield: 12 scones
1 cup One Degree Organics Sprouted Whole Wheat Flour
1 ¼ cups unbleached, all-purpose flour
1 cup One Degree Organics Sprouted Quick Oats
½ cup coconut or cane sugar
1 Tbsp baking powder
¼ tsp salt (if you use an unsalted vegan butter, you may wish to increase this to ½ teaspoon; my vegan butter was salted)
1 ½ tsp pumpkin pie spice
8 Tbsp vegan butter, cut into pieces (keep this as cold as you can)
½ cup pumpkin puree
1/3 cup non-dairy milk of choice
Sparkling sugar and One Degree Organics Sprouted Rolled Oats
Preheat your oven to 350 degrees F and line a baking sheet with parchment.
In a large mixing bowl, combine the flours, oats, baking powder, salt, and sugar. Add the butter and use a pastry cutter or two knives to cut it into the dry ingredients, just as if you were making pie crust or biscuits. The butter should end up in pea-sized pieces.
Whisk together the pumpkin puree and the milk. Add this to the flour and butter mixture. Use a spatula to bring it all together. The dough should be a little dry and shaggy, but you should be able to divide it in half and then shape it into two flat, round disks, about 1” high. If it’s too dry, add another tablespoon of non-dairy milk as you go.
Shape the dough into disks, as described in step 3. Cut each round disk into 6 slices. Place the scones onto your prepared baking sheet. Sprinkle with sparkling sugar and rolled oats, and press the toppings into the top of the scone gently with the palm of your hand.
Bake the scones for 25 minutes, or until firm and slightly golden at the edges. Allow the to cool on a cooling rack for 15 minutes before enjoying.