Pumpkin Scones with Cream Cheese Icing (Gluten-Free & Dairy-Free) (Edit recipe)

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These gluten-free dairy-free pumpkin scones are the quintessential fall treat! The scones are soft and flakey with s light sweetness and hints of pumpkin spice while the cream cheese frosting is sweet and tangy. These scones go great with a morning cup of coffee!

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PREP TIME

10 minutes

COOK TIME

14 minutes

INGREDIENTS

20

Serves: 8

Ingredients

2 cups Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
.75 cup Vegan Buttery Spread, cold
.333 cup Granulated White Sugar
.333 cup Pumpkin Purée
.333 cup Milk, Plant (Unsweetened)
1 Egg, Large
1 tsp Nutmeg, Ground
1 tsp Ground Cinnamon
.5 tsp ground Cloves
.5 tsp ground Ginger
2 tsp Vanilla Extract
.25 tsp Kosher Salt
2 tsp Baking Powder
.5 tsp Baking Soda
.5 tsp distilled White Vinegar, (or any kind)
1.5 cup Powdered Sugar
.5 cup Kite Hill Cream Cheese, (4 oz dairy free cream cheese)
.25 cup Vegan Buttery Spread
1 tsp Vanilla Extract
1 pinch Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium bowl combine plant milk, vinegar, pumpkin puree, egg, and vanilla extract. Whisk until the egg is fully combined. Set aside.
In a large bowl come flour, sugar, baking powder, baking soda, ground ginger, ground cloves, ground cinnamon, and ground nutmeg. Mix with a clean fork or spoon until spices are evenly combined throughout the flour.
Add cold plant butter to the dry ingredients and mix with your hands, pressing the butter between the dry ingredients creating smaller and smaller clumps. Do this until the butter clump are approximately the size of a pea throughout.
Pour wet ingredients into the dry ingredients and use a spoon or rubber spatula to gently fold just until combined. Make sure to scrape the bottom of the bowl for remaining dry bits.
Line the kitchen counter or large cutting board with parchment paper and dust a spoonful of flour on top. Add the u201cdoughu201d to the floured parchment paper, add an additional teaspoon of flour onto the dough and gently press outward until about 1 inch thick. Fold half of the dough onto the other half. Add a pinch of flour if necessary and gently press dough outward until about 1 inch thick and fold over.
Form the folded into a circle shape and gently press down until about 1.5-2 inches thick. Fold parchment paper over the dough and cover in plastic wrap. Refrigerate for 30 minutes.
In the meantime, preheat the oven to 425˚.
After chilling, remove the dough from the fridge, remove the plastic wrap and place the parchment wrapped dough directly on the baking sheet. Run a knife under water and cut the circle in half so that you have two half moons. Wet the knife again and cut diagonally across both halves as if you're cutting each half into thirds or the circle into sixths. Gently pull out the two triangles away from the circle and cut the remaining two 2/3s of the circle into halves, creating 4 more triangles. Set the triangles about 2 inches away from one another on the baking sheet.
Bake at 425˚ for 14 minutes or until golden brown. In the meantime, prepare the cream cheese icing using the following steps.

Dairy-free cream cheese icing

In a clean medium sized bowl, mix together the cream cheese, powdered sugar, vanilla extract, and salt. Mix until the powdered sugar is completely smooth.
Once golden brown, remove the scones from the oven and immediately dollop the cream cheese frosting onto each scone. Sprinkle it with cinnamon and theyu2019re ready to serve!
Enjoy!

Notes

For best results, use the flour blend listed in the recipe’s ingredients list.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	387
Fat:	27 g
Carbohydrates:	34 g
Protein:	1 g
Cholesterol:	1 g
Sodium:	654 mg
Fiber:	1 g
Sugars:	31 g
Sugar Alcohol:	0 g
Calculated per serving.