Is it so unreasonable to consider these vegan maple pumpkin coconut oat scones a legitimate contribution to society? They’re, after all, quite heavenly and a guaranteed way to begin any morning on a joyful note. Lightly crispy on the outside, perfectly soft and fluffy on the inside, and richly spiced with pumpkin spice, these pumpkin scones are the very taste for the cosy weather.
Since I'm a firm believer that any baked good sporting the word “pumpkin” in its title should and must be packed with the max amount of pumpkin possible, every tender bite of these tasty scones pops with pumpkin flavour.
Many people think of scones as dry, crumbly, or fat-laden pastries. These healthy ones are anything but! They’re made from only wholesome, clean eating ingredients—nothing refined or processed at all.
What I learned about the frosting is that it really does need to be made first. This will give it plenty of time to set and thicken up. So please, be sure to make your glaze first. It should be thick. I didn’t let my frosting set as long as I should have which is why there was overflow, it wasn’t thick enough. I ended up using a spoon to scoop up the overflow, placing it back on top of each scone. But, if you’re going for perfection, make sure you give the glaze time to set before adding it to each scone. You may even let the scones cool down all the way or refrigerate them before topping. Warm scones will warm the glaze making it runny. All in all, no matter if the glaze is runny or firm, it’s absolutely delicious and completes the scones perfectly!
After the scones bake, they are topped with a pecan butter glaze (only if you’d like). I think they’re perfect for snacking, slathering with pumpkin butter, baking up for a brunch or enjoying with a big cup of coffee on the weekend.
Ready to bake your own?
IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! 🙂
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