Red Meat Allergy Friendly Vegan Pumpkin Scones

Total time57 min

Prep time20 min

Cook time22 min

4.5

(28)

Red Meat Allergy Friendly Vegan Pumpkin Scones

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Ingredients

8 servings

For the scones

2 cups all-purpose flour
⅓ cup organic cane sugar
1 tbsp baking powder
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
6 tbsp vegan butter, frozen
½ cup pumpkin puree
4 tbsp oat milk
1 tsp vanilla extract

For the glaze

1 cup powdered sugar
2 tbsp maple syrup
1–2 tbsp oat milk
¼ tsp ground cinnamon

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2
In a large mixing bowl, whisk together the flour, organic cane sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt until evenly combined.

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