[lauren] *screams*
[lauren] what's going on everyone? it's lauren here from hot for food
[lauren] and i'm going to bake for you today, i know you love baking.
[lauren] i see your pictures, you're getting better at it.
[lauren] and it's not as hard as you think. especially vegan baking.
[lauren] there's a little bit more forgiveness in some vegan baking recipes.
[lauren] so i'm going to show you how to make, from start to finish, the vegan pumpkin scones with maple glaze,
[lauren] from hotforfoodblog.com
[lauren] they're pretty easy, they've got a sweet glaze, they've got pecans sprinkled on top.
[lauren] a little bit of pumpkin, a little bit of maple coming through,
[lauren] they're really good so let's get started!
[lauren] so we're gonna add whole wheat flour,
[lauren] to a bowl and to that add baking powder,
[lauren] cinnamon, ground ginger, cloves, allspice and nutmeg.
[lauren] and we're gonna add sea salt.
[lauren] so combine this altogether and set it aside and we're gonna mix together the wet ingredients.
[lauren] so in another bowl, we're gonna add pumpkin puree,
[lauren] and then add non dairy milk, and we're adding maple syrup as our sweetener.
[lauren] and vanilla extract.
[lauren] now combine this altogether.
[lauren] so i literally forget to do this in every single video practically,
[lauren] i make flax eggs which is ground flax and water.
[lauren] then i put it in the fridge to thicken like this and i forget to add it into the baking.
[lauren] so don't forget! add a flax egg to the wet ingredients.
[lauren] otherwise, your scones ain't gonna look like scones.
[lauren] okay, now this is an important step.
[lauren] you are going to take 7 tablespoons of cold coconut oil and put it into the fridge until it's solid.
[lauren] like that.
[lauren] traditionally, in baking, this would be butter and you can use vegan butter if you want.
[lauren] but i'm just gonna use coconut oil cos that's how i made this recipe but vegan butter will work just fine.
[lauren] so you're gonna plop it all into the flour and then you're gonna use a pastry blender and you're going to cut it.
[lauren] that way it remains cold.
[lauren] so you definitely want to do this with a pastry blender like this, it's just a very cheap tool.
[lauren] but your hands are too warm so it'll soften up the oil too much.
[lauren] so do this till you've got sort of a crumb like texture happening,
[lauren] so make a little bit of a well to pour your liquid ingredients into.
[lauren] so you're gonna fold this together till it just comes together, you don't want to over mix this.
[lauren] i always say that but it's true.
[lauren] so at this point, you're gonna want to take it out of the bowl and put it on a floured surface,
[lauren] to prevent the overmixing.
[lauren] so it's still not totally combined but you're gonna do the rest with your hands.
[lauren] alright so flour your hands so nothing sticks,
[lauren] so you're gonna wanna remix it a little bit, not too much.
[lauren] make sure you're flouring.
[lauren] it's about an extra quarter of a cup of flour here.
[lauren] you just wanna get it flattened out.
[lauren] into somewhat of a rectangular shape.
[lauren] and it's about an inch and a quarter thick.
[lauren] so you wanna make the rectangle about 4 inches wide by 12 to 13 inches long.
[lauren] and you're gonna cut triangles out of this.
[lauren] they don't have to be perfect.
[lauren] you're trying to get 11 or 12 out of this.
[lauren] now you wanna gently lift these and put them on a parchment-lined baking tray.
[lauren] so these bake at 425F for 12 to 15 minutes.
[lauren] just keep an eye on them, they should be golden brown and of course, you can do the toothpick check,
[lauren] see if it comes out clean and they're done.
[lauren] we're gonna make the maple glaze but we do have to let these cool.
[lauren] so you don't want to make the glaze yet, just wanna wait until they're cool.
[lauren] and then make it and it's really good!
[lauren] so i'm just gonna clean up now.
[lauren] alright, our pumpkin scones are baked and poofy!
[lauren] so now, you don't want to leave them on the tray cos they're gonna keep cooking
[lauren] so you wanna lift them off gently and put them on a wire rack.
[lauren] so to make the glaze, we're gonna add powdered sugar, a little bit of non dairy milk
[lauren] and maple extract together and give this a stir.
[lauren] and you want a thin glaze, something that's gonna drip down the scones.
[lauren] you might need to adjust the measurements slightly based on the thickness or thinness of your glaze.
[lauren] this one's a little thick, so i'm going to add a little bit more non dairy milk/
[lauren] okay so that's about right.
[lauren] so you want it to be dripping like this.
[lauren] alright, there's a little bit of a trick to doing the glaze.
[lauren] i mean, you could use a spatula but to get it nice and sort of dripping down the sides,
[lauren] you want to take your scone that is now cooled,
[lauren] and you wanna dip it in the glaze.
[lauren] on all sort of the top sides,
[lauren] and get a nice amount there and sort of twist it and it's gonna start dripping down the sides like this.
[lauren] and you quickly, while it's on the rack, add some chopped pecans.
[lauren] and then you're gonna do that to all of them!
[lauren] and then they will harden and the pecans will dry to the top.
[lauren] there's our vegan pumpkin scones with maple glaze!
[lauren] and they're so good!
[lauren] oh my god i can't wait to eat it!
[lauren] mm!
[lauren] what's the best about these is they're not super sweet.
[lauren] which scones really aren't supposed to be super sweet.
[lauren] it's like flakey in there,
[lauren] soft on the inside, crunchy on the outside.
[lauren] the pecans are good,
[lauren] mmmm!
[lauren] i have to give these away cos they're danger. i can't eat all 12 myself.
[lauren] i mean i can physically, but mentally i can't.
[lauren] okay, my friends. who wants a scone? just reach on through.
[lauren] just grab that scone, put it in your mouth!
[lauren] you can't, you're gonna have to make them yourself so i've linked the recipe in the description below,
[lauren] don't worry, it goes to our blog. the full recipe and instructions are there.
[lauren] and i really hope you like these, i think they're just heavenly!
[lauren] use up that pumpkin, go buy pumpkin before it's out of the store.
[lauren] like after thanksgiving and christmas, you can never find pumpkin anymore.
[lauren] so go get that, stock up so you can make pumpkin scones all year round.
[lauren] and subscribe if you like what you see, share this video with your family and friends,
[lauren] we post every wednesday!
[lauren] subscribe! subscribe! subscribe!
[lauren] give us a thumbs up, leave us your comments below on what you think about this recipe.
[lauren] if you have suggestions for any other recipes, let us know as well.
[lauren] and i'll see you guys next week! make sure you're following us on social media @hotforfood.
[lauren] all the social media we're on including snapchat, instastory, instagram, twitter and facebook.
[lauren] the whole thang. alright, i think that's all i have to say about that, alright..yea? kay, bye!
[john] you forgot LinkedIn.
[lauren] oh, linkedin.
[lauren] we don't have linkedin.