Whole-grained Pumpkin Scones (Vegan)

Pumpkin is the quintessential symbol of American autumn.

It plays an important role in the decoration of houses, and at the same time, it is an important ingredient of dishes on the tables during one of the most favorite holidays of Americans – Thanksgiving Day.

I love pumpkin!

It is healthy, beautiful and so versatile!

I already cooked pumpkin pies, ice cream, soups, etc. Now it’s time to share my absolutely fantastic pumpkin scone recipe, which Americans serve for breakfast.

Usually they add a lot of nuts or dried fruit, seeds or chocolate inside them and cover with a thick layer of sugar glaze.

In traditional scone recipes, there are eggs, butter and sugar. There is none of the above in my recipe.

I don’t think that surprised you, right?
So, basically, I use homemade pumpkin mash (from the pumpkins I used to decorate my house for Halloween, by the way), spelt flour, oats, rice, maple syrup and coconut oil. That’s all!

Nothing superfluous, nothing complicated, in the end, we get fragrant and crispy buns for breakfast.

Since my scones do not contain sugar, I recommend you to serve them with maple syrup, honey or any sort of jam!

Mmm … Now the cold autumn will not seem so unfriendly to you.

Ready? Set? Let’s go cooking!

We will need: (8 scones)

1.5 cups (1 cup – 250 ml.) Spelt flour (or whole grain) (I use 1 cup whole wheat flour + 1/2 cups of spelt flour)

1/2 cup of oats

4 tbsp. of rice flour (I use brown rice flour)

1/3 cup of pumpkin mash

1/3 cup chilled coconut oil

1/4-1/3 cups of maple syrup

1/2 tsp. of baking soda (I use baking powder)

Cinnamon, dry ginger, ground nutmeg (to taste)

Sugar for decoration (optional)

Preheat the oven to 165C / 325F.

Make flour from the oats.

Mix with the other dry ingredients.

Add the oil and combine.

Cook the pumpkin and make a mash out of it. Add the maple syrup. If you like sweet buns, I suggest adding 2 tbsp. of brown sugar.

Mix together the dry and wet ingredients. If the dough is too liquid, I recommend adding a few extra spoons of all-purpose flour.
It’s time to add various fillers like nuts or dried fruits if you want to make your buns more piquant. I especially recommend dry cranberries and pecans. Pumpkin perfectly matches with them!

Sprinkle the surface of the board with flour and spread the dough onto it. Cut into portions.

Line the baking tray with baking paper and distribute the formed scones onto it evenly.

Sprinkle them with sugar, if you want. Bake for 45 minutes. The scones must rise, blush in color and become slightly dry. 

They will finally solidify when taken out.
Done!

Bon appetit!

All warm Monday!