Vegan Pumpkin Scones With Maple Brown Sugar Glaze

A modification of the standard Vegan Pumpkin Scone Recipe. I would also recommend adding 1/2 cup (or more!) chocolate chips, raisins, dried cranberries, or walnuts! You can also replace some of the flour with rolled oats--be creative! Also, I used Organic Earth Balance instead of margarine.

• Ready In: 30 mins
• Serves: 36

Ingredients

• Scones

• 1 1⁄2 cups brown sugar
• 7  cups flour
• 4  teaspoons baking powder
• 1  teaspoon baking soda
• 3  teaspoons pumpkin pie spice
• 1  cup margarine
• 7 1⁄2 cups pumpkin puree
• 1⁄2 cup raisins (optional)

• Glaze

• 1  cup brown sugar
• 1 1⁄2 tablespoons margarine
• 1  tablespoon soymilk
• 1  tablespoon maple syrup

Directions

1. In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and pumpkin pie spice). Cut in margarine, adding a bit at a time until mixed. Add pumpkin and combine well.
2. Knead the dough in the bowl until well mixed.
3. Spray a cookie sheet with nonstick spray. Flour your hands, and form the dough into small triangles, using about 1/8 cup of dough for each mini-scone.
4. Bake at 425 degrees for 10-12 minutes. If the edges are turning brown, it's time to take them out!
5. Powder the brown sugar in a blender or food processor until it resembles confectioners sugar.
6. Melt the margarine in a small pot. Remove from heat before the margarine burns, and add the powdered brown sugar, soy milk, and maple syrup. Mix well.
7. Drizzle the glaze over the scones and allow to cool before serving (if you can wait that long!).