Pumpkin Chocolate Chip Scones with Sweet El Ras Hanout
Total Time: 00h 35m
Makes: 8 servings
After creating a “sweet” El Ras Hanout blend, I couldn’t wait to try it out. Mostly used in savory Indian dishes, adding raw cane turbinado sugar for crunch and maple powdered sugar to the earthy warm blend of spices has given this a “chai” feel. It blends perfectly with the pumpkin. These scones are not overly sweet with the use of dark chocolate allergen-friendly chips. Yes, they are vegan but stay moist and fluffy inside and you would never know eggs and real butter are missing. Finish with a sweet El Ras Hanout glaze. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
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Ingredients
- Beyond Gourmet parchment paper
- Oat milk
- 2-3 tablespoons of Sweet El Ras Hanout mix (*see recipe)
- 1/2 teaspoon of El Ras Hanout (savory)
- 1/2 cup of Frontier Co-op maple powder sugar
- 2 1/2 cups of all-purpose or bread flour (I like to use bread flour in my baked goods)
- 1/2 cup of vegan dark chocolate chips
- 1/2 cup of raw pecans chopped
- 1/2 teaspoon of Frontier Co-op salt
- 1 tablespoon of Frontier Co-op baking powder
- 1/2 teaspoon of Frontier Co-op baking soda
- 1/3 cup of Wholesome organic granulated sugar
- 1 teaspoon of Frontier Co-op or Simply Organic pumpkin pie spice
- 1 stick (4 ounces) of vegan butter
- 1 flax egg (1 tablespoons of Bob’s Red Mill flaxseed meal mixed with 3 tablespoons of water. Let sit 15 minutes)
- 1/2 cup of pumpkin puree
Directions
- Preheat 400 degree oven. Line a large baking sheet with parchment.
- In a large bowl combine flour, chocolate chips, pecans, salt, baking powder, baking soda, granulated sugar, pumpkin pie spice and mix well.
- Cut the butter into small cubes and work it into the flour mixture with a fork or pastry cutter until it resembles course meal.
- In another bowl, whisk flax egg, pumpkin puree, and 3 tablespoons of oat milk.
- Pour wet ingredients into the dry and just mix until everything barely comes together. It will look shaggy.
- Pour the dough out onto a clean surface and incorporate any dry ingredients left with your hands gently. Pat into an 8 inch round circle and then cut like a pie into 8 wedges. Place wedges onto the baking sheet.
- Brush the scones liberally with some oat milk and then sprinkle the sweet & crunchy El Ras Hanout mix liberally over the tops.
- Bake scones for 18-20 minutes until tops are golden brown.
- While scones are baking you can prepare an optional glaze of 1/2 cup of maple syrup powder, 1/2 teaspoon of the savory El Ras Hanout spice and 1 tablespoon or more of oat milk to thin to desired consistency. Drizzle glaze after the scones have had a few minutes to cool.
- Dig In!
