We use to have what we called Scone Sunday where I would make scones every Sunday morning. I would make them based on the season and do a new one each week. I haven’t made them in a while but my youngest woke me up one weekend morning requesting scones so I made some pumpkin scones.
Makes 8 scones
2 1/4 c whole wheat white flour or all-purpose gluten-free flour
1/4 c coconut palm sugar
2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp baking soda
1/4 tsp sea salt
1/2 c spectrum vegetable shortening, solid
1 flax or chia egg
3/4 c pumpkin puree
1/4 c So Delicious Pumpkin Spice Coconut Milk, or non dairy milk of choice
1/3 c chocolate chips, dried cranberries, pecans, or add-ins of choice (didn’t add to this batch)
Cinnamon Sugar Topping
1-2 TBSP So Delicious Pumpkin Spice Coconut Milk, or non dairy milk of choice
1 tsp cinnamon 2 TBSP coconut palm
*Alternatively if you would like a glaze topping you can make a glaze to with the Pumpkin Spice Coconut Milk and powdered sugar.
Preheat oven to 400. In a medium bowl make your chia or flax egg and set aside. In a large bowl mix together flour, sugar, baking powder, baking soda, spices, and salt. With a pastry cutter cut in vegetable shortening until you have a course crumble texture, about the size of peas. Stir in any optional add ins to the mixture. Add pumpkin and milk to your flax or chia egg and mix. Add wet mixture to the dry and mix until just combine. Turn onto a lightly floured surface and gently knead a couple of times. Form into a ball and flatten into a 10-12″ circle. With a sharp knife or pizza cutter cut into 8 wedges and place on a baking sheet. I use a Silpat liner on my pan. If you want to add the Cinnamon Sugar Topping mix together cinnamon and coconut palm. With a pastry brush, brush the top of the scones with the pumpkin spice milk and sprinkle with the cinnamon sugar mixture. Bake for 12-15 minutes. Serve warm. Enjoy!