There’s always room for more pumpkin in baking. Pumpkin scones have been on my baking list for a while now. I was slightly worried I wouldn’t get the texture right because I use dairy-free ingredients when I bake. I eat dairy but due to allergies others in my house do not. So after a couple of tries, these healthy pumpkin scones with maple glaze are now a winning recipe.
Dairy-Free Healthy Pumpkin Scones Tips
First, it’s important to find the right dairy-free ingredients. I use Vegan Buttery Sticks by Earth Balance and have found it acts similar to dairy butter. Put a stick in the freezer for this recipe. Then, use a grater to shred the stick of butter.
Most scone recipes call for heavy cream but I use Original Silk Protein and it works well. Avoid almond milk and milk replacements that have less protein and fat. These two nutrients are important to the texture of the scones. I use the milk in the recipe, as well as to brush the dough right before baking.
Pumpkin scone dough will be crumbly. So I like to work the dough with my hands and shape it on a piece of parchment paper that can be placed directly on the sheet pan.
These Pumpkin Scones are:
- quick and simple
- full of flavor
- drizzled with a maple glaze
- great for breakfast or any snack of the day
- perfect for dipping into a cup of chai or coffee
Maple Glaze for Pumpkin Scones
Other Recipes for everyday athletes:
Healthy Pumpkin Scones with Maple Glaze
- 2 cups all-purpose flour
- 1/3 cup natural cane sugar
- 2 teaspoons baking powder
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1/2 cup frozen, unsalted dairy-free butter, grated on large holes of a box grater, plus 1 tablespoon, melted
- 2 tablespoons dairy-free milk plus more for brushing
- 1 large egg room temperature
- 1/3 cup canned unsweetened pumpkin puree
- 1/2 cup confectioners' sugar
- 2-3 tablespoons pure maple syrup
- Preheat the oven to 375 degrees F. In a bowl, whisk together the flour, sugar, baking powder, ginger, cinnamon, and nutmeg. Stir in grated butter.
- In another bowl, whisk together cream, egg, and pumpkin. Mix in the flour mixture just until a dough forms.
- Pat into a 6-inch round on a parchment-lined baking sheet. Brush with dairy-free milk. Using a knife or bench scrape, cut dough into 8 wedges. Pull the wedges 2 inches apart.
- Bake for about 20 minutes, rotating halfway through. Let cool completely on the baking sheet on a wire rack.
- After the scones have cooled, make the glaze. In a small bowl, stir together the melted butter, confectioners' sugar, and maple syrup. Add more maple syrup if the glaze is too thick.
- Drizzle the glaze on the cooled scones and allow the glaze to set for 30 minutes before serving.
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