Here we are in Thanksgiving Week!!! How did this month fly by like this?! What in the world…

Pete and I got back from a heavenly trip to Mexico last night and we rolled right into the HOLIDAYS!! And to know me, is to know that I will already be decorating for Christmas starting today. Like tree up, carols blaring, pine scented candles burning and ten tons of glitter on every possible surface if I have it my way.

ALSO!! Please hop over to my Heather Christo Facebook Page, where I am doing live Thanksgiving themed cooking classes, Tuesday and Wednesday at 11am PT to help YOU get ready for Thanksgiving!

Tuesday there will be my favorite brussels sprouts, the most amazing salad you have ever, ever had (and that you must bring to your Thanksgiving dinner) and I will show you how to make gluten free-dairy free gravy that is AWESOME.

Wednesday I have a special treat when my friend Gaby is coming to make Healthy Thanksgiving appetizers with me and then we are whipping up a Thanksgiving cocktail for you! Too much fun!

You can ask question real time and I am here to answer all of your cooking questions! All of these details on times and topics will be available over on my page!

And now I will get to the scones- I am making these absolutely amazing Pumpkin Scones with Maple Glaze for my kids this week.

Pumpkin Scones with Maple Glaze- gluten free and vegan from HeatherChristo.com

Quick side story about how these scones came to exist. Have I ever told you how I worked at Starbucks when I was in Highschool? I worked there all through my Junior and Senior year as a barista. It was a coveted job and there were a lot of things I loved about the job. Including all of the coffee drinks and the yummy treats I would eat waaayyy to many of! I started when I was 16 and had not had much coffee in my life- well, I would make myself all of these fancy coffee concoctions while at work, and then it took me a while to figure out why I would lie wide awake in my bed at night going “why can’t I sleep!?” Ahhh, the brilliance of teenagers…

My favorites treats were the Chewy Mollases Cookies (remember those at Starbucks in the 90’s? they don’t have them anymore) and the pumpkin scones!!! They were so good and they do still carry the pumpkin scones! But, since I went gluten, dairy and egg free 3 years ago, those have been off limits, so obviously I had to figure out how to make my own!

Pumpkin Scones with Maple Drizzle- Gf and vegan

These are the perfect Vegan, Gluten Free copy cat version and I know that you will love them. Tender and flaky but still moist, they are just great scones, and the glaze on top- well, it makes it reminiscent of a big fat maple bar. What could one dislike about that?

So maybe whip up a batch of these for Thanksgiving morning- they are great with a cup of coffee (or 5!)

Pumpkin Scones with Maple Glaze- gluten free and vegan from HeatherChristo.com

Pumpkin Scones with Maple Glaze- gluten free and vegan (copy cat starbucks scones)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 tablespoons coconut milk
  • 2 teaspoons apple cider vinegar
  • 2 cups all-purpose gluten free flour (I used bobs red mill)
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon xanthum gum
  • ½ teaspoon kosher salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 6 tablespoons cold vegan butter, cut into chunks
  • ⅓ cup unsweetened canned pumpkin puree
  • 1 tablespoon coconut milk
  • 1 tablespoons sugar
  • Maple Glaze
  • 1 tablespoon imitation maple extract
  • 1 cup powdered sugar
Instructions
  1. Preheat the oven to 400 degrees. Prepare a sheetpan with a silpat or a sheet of parchment.
  2. Combine the coconut milk and the apple cider vinegar and set aside.
  3. In the bowl of a food processor combine the gluten free flour, the sugar, baking powder, baking soda, xanthum gum, kosher salt, cinnamon, nutmeg until well combined.
  4. Add the vegan butter and pulse until crumbly.
  5. Add the pumpkin puree and the coconut milk combination and pulse until you have a uniform smooth dough.
  6. Transfer the dough to a lightly floured surface and gently shape into a disc.
  7. Slice the disc into 6 wedges and then transfer them to the prepared sheet pan.
  8. Rub the tops of the scones with the 1 tablespoon of coconut milk and then sprinkle the tops with the tablespoon of sugar.
  9. Bake the scones for 12 minutes until golden brown. Let the scones cool slightly.
  10. Whisk the powdered sugar and maple extract until smooth and drizzle over the scones. Serve immediately.

 

Print Recipe  
Categorized: Baked Goods, Breakfast, Recipe Index, Vegan
Tagged: , ,

Here we are in Thanksgiving Week!!! How did this month fly by like this?! What in the world…

Pete and I got back from a heavenly trip to Mexico last night and we rolled right into the HOLIDAYS!! And to know me, is to know that I will already be decorating for Christmas starting today. Like tree up, carols blaring, pine scented candles burning and ten tons of glitter on every possible surface if I have it my way.

ALSO!! Please hop over to my Heather Christo Facebook Page, where I am doing live Thanksgiving themed cooking classes, Tuesday and Wednesday at 11am PT to help YOU get ready for Thanksgiving!

Tuesday there will be my favorite brussels sprouts, the most amazing salad you have ever, ever had (and that you must bring to your Thanksgiving dinner) and I will show you how to make gluten free-dairy free gravy that is AWESOME.

Wednesday I have a special treat when my friend Gaby is coming to make Healthy Thanksgiving appetizers with me and then we are whipping up a Thanksgiving cocktail for you! Too much fun!

You can ask question real time and I am here to answer all of your cooking questions! All of these details on times and topics will be available over on my page!

And now I will get to the scones- I am making these absolutely amazing Pumpkin Scones with Maple Glaze for my kids this week.

Pumpkin Scones with Maple Glaze- gluten free and vegan from HeatherChristo.com

Quick side story about how these scones came to exist. Have I ever told you how I worked at Starbucks when I was in Highschool? I worked there all through my Junior and Senior year as a barista. It was a coveted job and there were a lot of things I loved about the job. Including all of the coffee drinks and the yummy treats I would eat waaayyy to many of! I started when I was 16 and had not had much coffee in my life- well, I would make myself all of these fancy coffee concoctions while at work, and then it took me a while to figure out why I would lie wide awake in my bed at night going “why can’t I sleep!?” Ahhh, the brilliance of teenagers…

My favorites treats were the Chewy Mollases Cookies (remember those at Starbucks in the 90’s? they don’t have them anymore) and the pumpkin scones!!! They were so good and they do still carry the pumpkin scones! But, since I went gluten, dairy and egg free 3 years ago, those have been off limits, so obviously I had to figure out how to make my own!

Pumpkin Scones with Maple Drizzle- Gf and vegan

These are the perfect Vegan, Gluten Free copy cat version and I know that you will love them. Tender and flaky but still moist, they are just great scones, and the glaze on top- well, it makes it reminiscent of a big fat maple bar. What could one dislike about that?

So maybe whip up a batch of these for Thanksgiving morning- they are great with a cup of coffee (or 5!)

Pumpkin Scones with Maple Glaze- gluten free and vegan from HeatherChristo.com

Pumpkin Scones with Maple Glaze- gluten free and vegan (copy cat starbucks scones)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 tablespoons coconut milk
  • 2 teaspoons apple cider vinegar
  • 2 cups all-purpose gluten free flour (I used bobs red mill)
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon xanthum gum
  • ½ teaspoon kosher salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 6 tablespoons cold vegan butter, cut into chunks
  • ⅓ cup unsweetened canned pumpkin puree
  • 1 tablespoon coconut milk
  • 1 tablespoons sugar
  • Maple Glaze
  • 1 tablespoon imitation maple extract
  • 1 cup powdered sugar
Instructions
  1. Preheat the oven to 400 degrees. Prepare a sheetpan with a silpat or a sheet of parchment.
  2. Combine the coconut milk and the apple cider vinegar and set aside.
  3. In the bowl of a food processor combine the gluten free flour, the sugar, baking powder, baking soda, xanthum gum, kosher salt, cinnamon, nutmeg until well combined.
  4. Add the vegan butter and pulse until crumbly.
  5. Add the pumpkin puree and the coconut milk combination and pulse until you have a uniform smooth dough.
  6. Transfer the dough to a lightly floured surface and gently shape into a disc.
  7. Slice the disc into 6 wedges and then transfer them to the prepared sheet pan.
  8. Rub the tops of the scones with the 1 tablespoon of coconut milk and then sprinkle the tops with the tablespoon of sugar.
  9. Bake the scones for 12 minutes until golden brown. Let the scones cool slightly.
  10. Whisk the powdered sugar and maple extract until smooth and drizzle over the scones. Serve immediately.

 

Recipe by Heather Christo (http://heatherchristo.com)