I don’t have toast this Tuesday but I got single-serving scones for dayz 👌
What do you think of eating pumpkin outside of Fall? That thing comes in a can so it’s season-less as far as I’m concerned.
This one is real easy to make and if you wanna make it a dessert, mix some powder sugar with maple syrup and drizzle on. I also added some mashed strawberry to my drizzle for that color, because I’m random like that.
Let me know if you give this a try!
Single-serving Pumpkin Maple Scone
An easy plant-based recipe for making a single Pumpkin Maple Scone!
Servings: 1 scone
Calories: 177kcal
Ingredients
- 1 tsp coconut oil, melted (5 g) sub other oils
- 1 tsp any milk (5 g) I use unsweetened almond milk
- 1/2 tbsp maple syrup (10 g)
- 1 heaping tbsp pumpkin puree (about 20 g)
- 1/4 cup flour (30 g) gf all purpose if desired
- 1/4 tsp baking powder
- 1/4 tsp pumpkin pie spice or cinnamon
- pinch of salt
Instructions
- Preheat oven to 350F and line a cookie sheet with parchment.
- In a bowl, mix oil, milk, syrup, pumpkin puree.
- In a small bowl, whisk together all flour, baking powder, pumpkin spice, salt.
- Combine wet and dry by folding together, don’t overmix. It should make a shaggy dough that sticks together but not too wet. If the dough is too wet, add a pinch of flour. If it's too dry and won't stick together, add a drop of water/milk.
- Drop batter on the cookie sheet and form into a triangle (or disk).
- Bake 20 min, let your scone cool and enjoy!
Notes
- If you want to make an icing for your scone, mix 1 tbsp powder sugar with 1 tsp maple syrup. Mine was pink because I also added some strawberry puree for fun.
- Here’s a video to give you an idea of the kind of dough you want to make: https://youtu.be/1WnItrntnR8?t=327
Nutrition
Serving: 1 scone | Calories: 177kcal | Carbohydrates: 31g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 114mg | Potassium: 62mg | Fiber: 1g | Sugar: 6g | Vitamin A: 157IU | Vitamin C: 0.2mg | Calcium: 84mg | Iron: 2mg