It is Secret Recipe Club time and boy do I have a treat for you!
This time around I was assigned to make something from Sweet Beginnings, the home to sweets, treats, and home cooked meals. Jaida, the creator of the blog, really likes to cook, bake and peruse blogs. There are many recipes to choose from, so when I saw the recipe for pumpkin scones I knew I had to make it.
Some of you might remember but I chose a pumpkin recipe last month called Pumpkin Spice Cake with Maple Cinnamon Glaze. I shared with you how much I like pumpkin and well I simply had to chose another pumpkin recipe this month.
No worries. I promise I won’t choose another pumpkin recipe next month. Wait. Should I make that promise???
So, back to the scones. Am I the only one that likes Starbucks Pumpkin Scones? I usually have one when they are in season but other times I just wish I had time to make my own.
Do you ever feel guilty having purchased a huge baked good, wishing you had a good friend by you so that you could split with them? HA ha ha ha, yeah no. Me neither, but I decided to change this recipe a bit.
Pumpkin Scones made into mini scones. There is something to be said when baked goods are made smaller. You can eat more and not feel so sad that once you eat the regular size goodie that you can’t go back for more.
This was a simple recipe and very quick to make. I adapted and veganized Jaida’s Pumpkin Scone recipe and instead of 12 large scones, the mini scone recipe made 36 mini scones. If I remember correctly, my husband was out of town and after I put the baby to sleep, I decided to take advantage of some baking time, seeing that I had had a busy day with the baby.
I prepare the scones, cut them up, bake them, and cool them and BAM, the baby starts crying! The baby never wakes up an hour and a half after going to bed. I go in give her the pacifier and walk out.
I make the glaze and let it cool. I remove the scones from the oven and BAM, again, the baby wakes up. Whoa. What is going on?
Either way, I am happy I got these cuties out of the oven but they had to wait to be glazed the next morning. I did enjoy 3 or 4 of these before going to bed. I ended up going to bed early and bringing the baby with me. I think she missed her daddy.
Anyway, the coconut glaze is totally optional for this recipe, but it is a nice touch for those of you who like some more sweetness to their scones. My husband usually does not like scones because they are either too try or not sweet. Oh well.
These were great and delicious and MINI! They go well with some morning coffee and nothing else.
Thanks Jaida for posting this lovely recipe!
Mini Pumpkin Scones with Coconut Glaze
by Noelle Kelly
Prep Time: 15 minutes
Cook Time: 11-12 minutes
Keywords: bake brunch breakfast dessert snack soy-free vegan pumpkin
Ingredients (36 mini scones)
- 2 cups all-purpose flour
- 1/2 cup coconut palm sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- 6 Tablespoons coconut oil
- ½ cup canned pumpkin puree
- 3 Tablespoons So Delicious coconut creamer
- 1 flax “egg” { 1 Tbsp flax seed meal plus 3 Tbsp water}
For glaze
- 1/2 cup coconut palm sugar
- 4 Tablespoons coconut milk
Instructions
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, allspice and ginger in a large bowl. Use a fork to cut the coconut oil into the dry ingredients until mixture is crumbly.
Mix the flax seed meal and water together and set aside for 3 minutes.
In a separate bowl, whisk together the pumpkin, coconut cream, and flax egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1/2-inch thick rectangle about 3 times as long as wide. Cut the rectangle in 3 strips.
Cut each strip in alternating triangles, cutting in diagonals. Each strip will have 12 triangles totaling 36 pieces.
Place on prepared baking sheet. Bake for 11 minutes, or until light brown. Place on wire rack to cool.
Place on prepared baking sheet. Bake for 11 minutes, or until light brown. Place on wire rack to cool.
Glaze can be optional. They are so delicious on their own.
Prepare the glaze while the scones are cooking. Brush each scone with some coconut glaze. Allow to dry before storing.
For glaze
In a small saucepan, mix the milk and sugar and heat until dissolved. Bring the mixture to a boil for 5 minutes and until sugar is completely melted. Set aside to cool.
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