The best Vegan Pumpkin Scones recipe is an absolute must during the Fall season and so easy too! Made with coconut oil (or vegan butter!) and whole grain flour for a healthier breakfast treat.
COCONUT OIL – To freeze coconut oil, scoop and measure out softened coconut oil by the tablespoon, into a parchment paper lined bowl or plate. Freeze for about 1 hour.
MILK – Canned coconut milk yields the best texture, however any milk will ultimately work.
FLOUR – May sub half whole wheat flour and half unbleached all-purpose, or use whole wheat pastry flour. You should also be fine to sub with a 1:1 gluten-free baking flour like Bob’s Red Mill.
BUTTER VS. COCONUT OIL – Sub with butter if not vegan, or dairy-free butter also works.
STORING – Scones are best enjoyed same day, but will stay fresh in airtight container up to 3 days. You can also double wrap un-glazed scones with plastic wrap and store in freezer up to 1 month. Thaw at room temperature or in microwave for 30 seconds-1 minute.
Keywords: easy pumpkin recipes, healthy pumpkin scones, vegan scones
Find it online: https://www.fitmittenkitchen.com/vegan-pumpkin-scones/