Ahhh ... autumn in a pastry, right here. Tender, tasty, and these scones just happen to be dairy-free too!
2cupsall-purpose flour+ a little more for shaping/cutting
1/2teaspoonfine-grain sea salt
1teaspoonfreshly ground nutmeg
1/3cupsolid coconut oil*
1/2cupcanned pumpkin puree
1/4cupfull-fat coconut milksee note**
1/2teaspoonvanilla extractvanilla bean paste, or vanilla bean powder
3tablespoonsof the vanilla icing
Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with a silpat or parchment paper. Set aside.
To a large mixing bowl, add the flour, sugar, salt, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves. Mix until combined.
Plop in the coconut oil and, using a pastry blender (or two butter knives or your hands), work the coconut oil into the flour until the mixture resembles coarse crumbs.
To a medium bowl, add the pumpkin puree, coconut milk, and egg. Whisk together.
Pour the wet ingredients over the dry and, with a wooden spoon or spatula, mix JUST until it starts to come together. Turn the mixture out onto a clean surface prepped with a sprinkle of flour to help prevent sticking. Finish mixing and shape the dough into an approximately 1-inch thick, 7-inch by 7-inch square. It should be a bit wet but not overly sticky - add a bit more flour if it is.
Cut the square in half and then each half into three rectangles.
Transfer the rectangles to your baking sheet.
Bake about 15 minutes, until puffed, lightly browned on top, and - I feel silly describing this - but how I really know is when they look a bit dry when you peer into the little cracks.
Remove from oven and transfer to a wire rack. Let cool completely.
Now glaze! In a small bowl, mix together the powdered sugar, water, and vanilla. Just keep stirring, just keep stirring, until the icing is a spreadable consistency. If it's too thick, add a few more drops of water. If it's too thin, add more powdered sugar. Transfer three tablespoons of the icing to a small bowl and set aside - this will be used for the cinnamon icing.
Use a pastry brush to liberally spread the icing over the scones. If it seems a bit messy/thick at first, don't worry - it'll smooth on out and look divine momentarily.
Now make the cinnamon icing. Add cinnamon and turmeric to the three tablespoons of reserved icing and mix well. Transfer to a plastic baggie and squeeze the icing to one corner. Snip off a tiny bit of the corner and squeeze the glaze over the top of the scones.
Enjoy now or let sit for a bit longer to let the glaze harden.
Scones keep well at room temperature for 3-4 days, though they definitely don't last that long around here.
* If your coconut oil is not in solid form, place it in the refrigerator for a bit to help it solidify.** If the content of your can of coconut milk are separated, be sure to stir it all together and THEN measure it out.Adapted from Shugary Sweets (who adapted from The Shoebox Kitchen who adapted from Sweet Peas Kitchen who adapted from Brown-Eyed Baker who adapted from We [Heart] Food and I think it ends there. Whew!)