Pumpkin Chocolate Chip Scones

Pumpkin Chocolate Chip Scones that are plant-based and easy to prepare. This recipe is perfect for fall and can be modified for other dietary needs by substituting ingredients. These scones are moist and gently spiced. You can also substitute the chocolate chips for dried cranberries and top with pipits.

Ingredients

Yield: 12 large scones Prep Time: 15 minutes Bake Time: 35 minutes

Pumpkin Chocolate Chip Scones

• 2 cups all-purpose flour
• 1 cup pastry flour
• 1 cup sugar
• 4 tsp baking powder
• 1 tsp baking soda
• 2 tsp[ ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1 1/4 tsp salt
• 1/2 cup non hydrogenated vegan butter, cold
• 3/4 cup non-dairy milk combined with 1 tsp apple cider vinegar
• 4 tsp ground flax meal
• 1 1/2 cup canned pumpkin puree
• 3 Tbs molasses
• 1 Tbs lemon zest
• 1 cup chocolate chips, semi-sweet

Directions

1. Preheat the oven to 350ºF and combine the non-dairy milk with apple cider vinegar and set aside. Prepare two baking sheets with parchment paper.
2. In a large bowl, whisk together the dry ingredients. Then, using a pastry blender, mix in the cold butter until the mixture is slightly crumbly.
3. In a medium-sized bowl, whisk together the pumpkin, flax meal, molasses, lemon zest, and milk mixture.
4. Create a well in the center of the dry mix and fold in the wet mixture with a rubber spatula. Mix until evenly combined, but be careful not to over mix. Then, fold in the chocolate chips.
5. Divide the batter in half, and shape the mix into a flat round on each baking pan. Use a pastry cutter to cut/score 6-8 segments. Place the trays in the oven and bake for 30-34 minutes, rotating halfway through and swapping positions of your trays to ensure the undersides aren’t overbooked. Bake until the edges are light browned. Insert a sharp knife into the center, if it comes out clean your scones are done. For less moist scones, bake for a little while longer.
6. Remove from the oven once done and let them cool for 10 minutes before re-slicing into wedges. Transfer to a wire rack to complete cooling. Once cool, store in an airtight container at room temperature for up to 3-4 days.

NUTRITION INFORMATION

Nutrition Disclaimer

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