Vegan Pumpkin Scones

Step 1

Preheat over to 400°F.

Step 2

Line a baking sheet with parchment paper and set aside.

Step 3

In a small bowl, whisk the unsweetened pumpkin puree and the unsweetened non-dairy milk together. Set aside.

Step 4

In a medium bowl, whisk together flour, baking powder, sugar, ground cinnamon, ground ginger, ground nutmeg, and salt.

Step 5

Add soft coconut oil to the bowl and using a pastry blender, cut coconut oil into the flour mixture until the mix looks sandy and all of the bigger chunks have been broken up.

Step 6

Add the currants and mix until combined.

Step 7

Add the wet pumpkin/milk mixture to the dry ingredients and with a wooden spoon, stir until a dough is formed.

Step 8

Knead the dough lightly and quickly until all ingredients have combined and there are no more dry parts in the bowl. Form into a ball.

Step 9

Transfer dough ball to the parchment lined baking sheet and form dough into an 8-inch wide, 1" tall disc. (see picture above)

Step 10

Place baking sheet in the refrigerator to chill for 15 minutes.

Step 11

In a small bowl, mix together the 1 tablespoon of non-dairy milk and the maple syrup.

Step 12

After dough has chilled, brush the top of the dough with milk/maple syrup mixture and sprinkle with the turbinado sugar.

Step 13

Using a knife, or a pizza cutter, cut the disc into 8 equal wedges and arrange them at least 2 inches apart on the baking sheet.

Step 14

Bake for 20 minutes or until golden on top.