I’ve been craving something warm and buttery for breakfast lately so I veganized the greatest fall baked good, Pumpkin Scones!
So if you’re like me, you likely eat a lot of chickpeas. And you probably toss that gross gloopy water that they come in. But I’m here to tell you that you need to start saving it! I’ve heard that you can whip it into all sorts of egg-like things, such as merengues or mayo, but this was my first time using it. Basically I just put in the amount I thought would equal the one egg that usually goes in a scone recipe, and they turned out so great!
Vegan Pumpkin Scones
- 2 and 1/4 cups flour
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp each of nutmeg, all spice, cloves, powdered ginger, and cardamom
- 1/3 cup cold vegan butter, I used Earth Balance brand
- 1/2 cup of aquafaba (aka, the water you usually throw away when draining chickpeas)
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1/3 cup almond milk, with 1 tsp apple cider vinegar added, to make a vegan buttermilk
Preheat your over to 400F. Place your butter in the freezer while you measure your dry ingredients out.
Mix all dry ingredients. In a separate larger bowl, mix together the aquafaba, pumpkin, vanilla and “buttermilk”.
Grate your cold vegan butter with a cheese grater and crumble into the dry ingredients. Crumble until you have small pebble size lumps of butter.
Now add your dry ingredients to the wet and combine. Don’t over mix.
Turn out on to a floured surface. Form a circle and cut into wedges. Bake on a parchment lined sheet for 15-20 mins. I checked on them and took them out when the sides were crispy and the middle was no longer squishy when I patted them with my finger.
Allow to cool for about 5 mins. Then, serve with more vegan butter, cashew cream, some maple syrup or your favourite jam! Let me know if you try this or anything other recipe I’d love to see! Use the hashtag #vegcouver on Instagram so I can check it out 🙂