Ginger Pumpkin Scones (GF/DF)

Ingredients:
 

For the Scones:
 

• 2 cups gluten-free 1-to-1 flour blend

• 1/3 cup brown sugar

• 1 tsp baking powder

• ½ tsp baking soda

• ¾ tsp each ground ginger and ground cinnamon

• ¼ tsp salt

• Pinch of ground nutmeg

• ½ cup cold vegan “butter”, cut into pieces

• ¼ to ½ cup chopped pecans (optional)

• ½ cup pumpkin puree

• 1/3 cup dairy-free “buttermilk” (Make this easily by adding 1 tsp apple cider vinegar or lemon juice to 1/3 cup dairy-free milk. Mix and let sit for 5-10 minutes before using to allow it to curdle and thicken slightly.)

• 1 tsp pure vanilla extract
   

For the Egg Wash:
 

• 1 large egg

• 1 Tbsp dairy-free milk

• 1 Tbsp coarse sugar (“sugar in the raw” works well, or simply regular granulated sugar)

For the Icing (Optional):
 

• ½ cup icing sugar (keep more on hand in case the icing is too runny)

• 2 Tbsp dairy-free milk

• 1 Tbsp molasses

• ¼ tsp each ground ginger and ground cinnamon

Directions:
 

Move an oven rack to the middle of your oven. Preheat over to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper.
 

Mix together the dry ingredients for the scones in a large bowl: flour, brown sugar, baking powder, baking soda, ginger, cinnamon, salt and nutmeg.
 

Cut cold vegan “butter” into flour mixture with a pastry blend or a fork until mixture resembles coarse crumbs. Stir in the chopped pecans (if using).
 

In a separate bowl, whisk together the pumpkin puree, dairy-free “buttermilk”, and vanilla.
 

With a wooden spoon, stir the wet ingredients into the flour mixture. Mix just until the dough comes together. DO NOT overmix.
 

Transfer batter to a lightly floured surface. Knead gently, 4-5 times. (Be aware: the dough will be sticky.)
 

Pat dough into a circle, about 7 inches across and about 1 ½ inches thick. Cut the dough into 2 halves. Cut each half into 4 triangular wedges. Place the 8 wedges onto the prepared baking sheet.
 

Make the egg wash: In a small bowl, whisk together the egg and dairy-free milk until well combined. Brush over the tops of the scones. Sprinkel with coarse sugar.
 

Bake scones on the middle oven rack until golden brown and a toothpick inserted into the center of a scone comes out clean. This should take about 20 minutes. Slide scones, parchment paper and all, onto a wire rack to cool.
 

While the scones are cooling, make the icing (optional): Combine icing sugar, milk, molasses, ginger, and cinnamon in a small saucepan. Heat over medium-high heat, bringing it to a gentle boil, for about 5 minutes. Allow the icing to partially cool for about 3-5 minutes. Drizzle the icing over the scones. 
 

Allow the icing to harden before serving the scones. Makes 8.