Moist and Soft Vegan Sweet Pumpkin Rice Scones
DIY Gluten-Free Vegan Sweet Pumpkin Rice Scones: Moist and Delicious!
Introducing delightful vegan scones made with rice flour, perfectly balanced with the natural sweetness and moisture of sweet pumpkin. These scones are gluten-free, making them easy on digestion, and offer a naturally sweet flavor without artificial sweeteners. When baked, they boast a slightly crisp exterior and a wonderfully moist interior, making them an ideal accompaniment to your coffee or tea. This recipe is beginner-friendly and guaranteed to be a success!
Essential Ingredients
- 130g steamed sweet pumpkin (mashed)
- 12g unrefined cane sugar
- 15g erythritol (low-calorie sweetener)
- 1 pinch salt
- 40g unsweetened soy milk
- 20g brown rice oil (vegetable oil)
- 130g cake rice flour
- 4g gluten-free baking powder
- A little cinnamon powder (to taste)
Cooking Instructions
Step 1
First, prepare 130g of steamed sweet pumpkin. It should be mashed. Place the pumpkin in a bowl and use a fork to mash it until it’s smooth and lump-free, aiming for a puree-like consistency.
Step 2
To the bowl with the mashed pumpkin, add 12g of unrefined cane sugar, 15g of erythritol, and 1 pinch of salt. Pour in 40g of unsweetened soy milk. Using a spatula, gently stir until all ingredients are evenly combined. Ensure it’s mixed well without any lumps, as this is crucial for the texture.
Step 3
Next, add 20g of brown rice oil and mix again with the spatula until the oil is well incorporated with the wet ingredients.
Step 4
Now it’s time for the dry ingredients. Sift in 130g of cake rice flour, 4g of gluten-free baking powder, and a pinch of cinnamon powder if desired. Using the spatula, gently fold the ingredients together as if cutting through them, from the bottom of the bowl upwards. Mix just enough until the rice flour is evenly distributed and no dry pockets remain. Avoid overmixing to maintain a tender crumb.
Step 5
Once the dry ingredients are partially incorporated, switch to using your hands to gently bring the dough together in the bowl. Form it into a single cohesive ball. Remember, avoid kneading or pressing the dough too firmly; this is key to achieving a flaky and tender scone.
Step 6
Transfer the dough ball to a clean work surface. Use a dough scraper to divide the dough into approximately two equal halves.
Step 7
Stack the two divided dough halves on top of each other. Then, use the dough scraper again to shape the dough into your desired scone form. You can aim for a slightly thick round or rectangular shape. Handle the dough minimally during this shaping process.
Step 8
Wrap the shaped dough tightly in plastic wrap and place it in the freezer for 20 minutes to chill. This chilling step helps the dough firm up, preventing it from spreading too much during baking and contributing to a better texture.
Step 9
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper. Take the chilled dough and divide it into 6 equal portions. Arrange the portions on the prepared baking sheet, ensuring they have a little space between them.
Step 10
Bake in the preheated oven at 180°C (350°F) for 25-30 minutes, or until the scones are golden brown on top and a skewer inserted into the center comes out clean. Baking times may vary depending on your oven. Once baked, let the scones cool completely on a wire rack before enjoying.
