One of the blogs I follow posted this recipe, Pumpkin Pecan Scones. I have been looking for a vegan scone recipe forever. I have come across several but they all have funky ingredients I am just not interested in purchasing. I have been more adventurous in my ingredient purchases ever since I discovered Healthy Home Market's bulk spices and accoutrements but there are still somethings you can't buy in super small let's-just-see-what-happens-without-breaking-the-bank quantities. When I saw this recipe I had to give it a try. I had all the ingredients on hand, except for pecans, and the pictures on the blog make these look fantastic.
I followed the recipe to the T. I over toasted the pecans, I guess because my oven does not heat evenly or maybe I just overcooked them. I am not sure. I used cold coconut oil instead of butter. My pastry cutter did not do a great job of cutting the coconut oil into the dough and I was left with large chunks I had to break by hand. The recipe for the icing made more than I needed for the scones I made so I whipped up a batch of these GF pumpkin pie poptarts and topped then with the remaining icing. I probably would not have eaten them if it weren't for the icing. So far with my experimenting with GF cooking, I have only made one thing super stellar. I am still a work in progress.
|Vegan, delicious, and perfect with a hot cup of coffee on a cold morning|