pumpkin coffee party | vegan spiced scones with vanilla latte glaze + PSL bliss balls
My sister visited for a spell a few weeks back, and we filled one afternoon with a few ventures near and dear to us both. In Florida, we pretend autumn floats across the water into our treetops. 90 degree afternoons slice through the windows yet still we light spiced candles and inhale as the wax melts and releases clove and cinnamon. We sip warm pumpkin beverages with bare arms and mugs rested atop the light fabrics of our summer attire. Our first endeavor was baking these flaky pumpkin scones. Our second was lattes and matcha lemonades at Oxford Exchange. Our third was dunking the glazed treats into what remained of our earlier coffees.
Scones can be tedious, and I never believed veganizing was possible, but the key is in the coconut oil. I promise its tropical taste is unrecognizable, but the texture must be akin to cold butter else the scones will not flake in tender layers. What I find best is refrigerating the pre-measured oil for a half hour or so, then moving it to the countertop for about 15 minutes until softened enough to be pliable yet nowhere near mushy or liquid. Let me know how it goes! What fall baking trends do you subscribe to most?
If batter and baking sound less than stellar but the cozy cravings hover, there’s the energy bites. Chewy and caramel-esque from the soft medjool date foundation, muscled up with an autumnal spice blend, hefty on nutrients from walnuts and oats. Like their sunflower cousins, these bites are easy to create, carry, and consume during long workouts or sightseeing adventures. Find their simple formula below the scones.
Ingredients
scones
- 2 cups wheat flour
- 2 Tbsp brown sugar, packed
- 1 Tbsp baking powder
- 2 tsp cinnamon
- 1/2 tsp clove
- 1/2 tsp salt
- 6 Tbsp coconut oil, solid
- 1 flax egg (1 T flax + 2.5 T hot water)
- 1/4-1/2 cup almond milk (or milk of choice)
- 2 tsp vanilla extract
vanilla latte glaze
- 1 cup powdered sugar
- 2 Tbsp strong brewed coffee
- 2 tsp vanilla extract
Instructions
- First, prepare the flax egg. Mix 1 T ground flax with 2.5 T hot water and let sit for 10 minutes.
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- In a large bowl, mix the flour, brown sugar, baking powder, cinnamon, clove, and salt with a spatula until well combined.
- With a fork, a pastry cutter, or your hands, cut the cold coconut oil into the dry ingredients until only coarse crumbs remain. The texture should resemble a grainy meal.
- To the bowl with the flax egg, add 1/4 cup milk, pumpkin, and vanilla. Stir well, then pour into the dry ingredients and stir gently until combined, but do not overmix. If the dough is too dry, add milk one tablespoon at a time until a cohesive ball is achieved.
- Dump dough onto a clean, floured surface and pat into a circle about 1/2 inch thick. Use a sharp knife or pizza cutter to slice into 8 even triangles. Scoop triangles onto prepared baking sheet with about a half inch or so of space in between them to allow room for rising.
- Bake 15-18 minutes, or until bottom edges crisp to a light brown. Remove from oven and let cool about 10 minutes, then transfer to a wire rack and cool completely.
vanilla latte glaze:
- In a small bowl, combine powdered sugar, coffee, and vanilla and whisk until desired thickness is achieved. If too thick, add more coffee about a tablespoon at a time; if too thin, add more sugar a tablespoon at a time.
- When scones are completely cool, drizzle glaze generously over top. Enjoy with coffee and a side of fruit for breakfast or a midday treat.
Ingredients
- 1 cup dates, soaked and drained
- 1/2 cup walnuts
- 1/4 cup pumpkin puree
- 1 1/3 cups oats
- 2 tsp cinnamon
- 1/2 tsp clove
- 1/2 tsp allspice
- 1 tsp ground coffee or espresso
- 1/4 tsp salt
- powdered sugar, coconut flakes, or melted dark chocolate, for garnish (optional)
Instructions
- Add all ingredients to a food processor* ( do the oats 1/3 cup at a time) and pulse, scraping down the sides as needed to incorporate all the batter, until a sticky but pliable dough forms. With hands, roll into ~1 inch balls and set in a Tupperware. Refrigerate about 20 minutes. If desired, pour coconut flakes or powdered sugar into a shallow bowl and roll balls with a fork until coated. Makes 12-15 bites depending on size of each. Shelf life: 3 weeks refrigerated, or 3 months in the freezer.*A blender will likely work fine so long as it is good-quality and has a chopping or pulsing function. If in doubt, pre-chop the walnuts and dates into finer pieces before placing into the bowl of the blender.
