As promised, and just in time for the Holiday season here is Rebecca Jean Caterings amazing Vegan, Gluten Free, Maple Bourbon Pumpkin Scone (and Glaze!) recipe.
You may have heard people comment that gluten free or vegan pastries sacrifice flavor or consistency when compared to “regular” pastries, but these are a sure fire hit every time. The bourbon glaze brings a bold flavor to the tender scone. Try these treats at home. They’re great for breakfast or a satisfying snack!
5 c. gluten free all purpose flour 1 c. brown sugar
2 ½ tsp. baking powder 1 ½ tsp. baking soda
1 ¼ tsp. salt 2 ½ tsp. cinnamon
2 tsp. ginger 2 tsp. cloves
1 ¼ tsp. nutmeg 5 oz. Earth Balance, chilled
4.5 oz. Spectrum shortening, chilled 1 ¼ c. pumpkin puree
1 tbs. molasses 1 ½ tbs. maple syrup
¾ c. vegan yogurt (e.g. cultured coconut milk)
2 tbs. flax meal (soften in ½ c. water) 1 ½ tbs. vanilla extract
1 tsp. maple extract 1 tbs. bourbon
Paddle together dry ingredients to blend. Mix Earth Balance and Spectrum until mixture resembles coarse cornmeal. Whisk together remaining ingredients and mix into dough. Portion out dough with scooper.
Slightly flatten dough ball before baking. Bake at 350 degrees for about 15 mins. or until it tests done.
Yield: Approx. 2 dozen
4 c. powdered sugar, sifted ¼ tsp. salt
1 tsp. maple extract 3 tbs. bourbon
⅓ – ½ c. coconut or rice milk
Whisk together until smooth. Dip surface of cooled scone into glaze. Allow glaze to set. ENJOY!