Vegan Pumpkin Oat Scones
Author -Yields: 12 servings
Ingredients
- 1 cup One Degree Organics Sprouted Whole Wheat Flour (120 g)
- 1 1/4 cups unbleached, all-purpose flour (150 g)
- 1 cup One Degree Organics Sprouted Quick Oats (105 g)
- 1/2 cup coconut or cane sugar (100 g)
- 2 teaspoons baking powder
- 1/2 teaspoon Kosher salt
- 1 1/2 teaspoons pumpkin pie spice
- 8 tablespoons cold vegan butter, cubed (112 g)
- 1/2 cup pumpkin purée
- 1/3 cup vegan buttermilk (1/3 cup unsweetened, non-dairy milk + 1 teaspoon freshly squeezed lemon juice or apple cider vinegar, allowed to sit for 5 minutes before using; 80mL)
- 1 teaspoon freshly squeezed lemon juice
Instructions
- Preheat your oven to 350 degrees F and line a baking sheet with parchment. Prepare the vegan buttermilk.
- In a large mixing bowl, combine the flours, oats, baking powder, salt, and sugar. Add the butter and use a pastry cutter or two knives to cut it into the dry ingredients, just as if you were making pie crust or biscuits. The butter should end up in pea-sized pieces.
- In a separate mixing bowl, whisk together the pumpkin puree, buttermilk, and vinegar.
- Make a well in the center of the dry ingredients. Pour in the wet ingredient mixture. Use a spatula to bring it all together. The dough should be a little dry and shaggy, but you should be able to divide it in half and then shape it into two flat, round disks, about 1” high. If it’s too dry, add another tablespoon of non-dairy milk as you go.
- Shape the dough into disks, as described in step 3. Cut each round disk into 6 slices. Place the scones onto your prepared baking sheet. Sprinkle with sparkling sugar and rolled oats, and press the toppings into the top of the scone gently with the palm of your hand.
- Bake the scones for 25 minutes, or until firm and slightly golden at the edges. Allow the to cool on a cooling rack for 15 minutes before enjoying.