PUMPKIN SCONES

Ingredients:
2 cups flour or oat flour (I use oat flour)
¼ cup brown sugar (can also use Splenda brown sugar or coconut sugar)
1.5 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground ginger
½ teaspoon nutmeg
¼ teaspoon allspice
1/3 cup coconut oil (can also use 1/2 cup vegan butter or regular butter)
¾ cup pumpkin puree
3-5 tablespoons almond milk
1 teaspoon vanilla
1 egg
Optional ingredient: crushed walnuts
You can also substitute ¾ cup of sweet potato instead of the pumpkin which makes a nice sweet potato scone!
Icing (Optional)
1 cup powdered sugar
2 tablespoons maple syrup (I use Walden’s Farms Maple Syrup)
1 tablespoon almond milk
½ tsp. vanilla
½ tsp. cinnamon
½ tsp. nutmeg
Place all icing ingredients into a small bowl, mix well and set aside.

Directions:
Preheat oven to 425 degrees
In a mixing bowl, combine flour, sugar, baking powder, salt, spices, and coconut oil (or butter). Work the coconut oil (or butter) throughout the mixture with your fingers until everything is evenly distributed and crumbly. Add remaining ingredients: pumpkin puree, vanilla, egg and almond milk and knead everything together until dough forms.
Place dough onto a lightly floured surface and press into a rectangle
Cut the dough into equal pieces and place them onto a greased cookie sheet
Bake scones at 425 degrees for 10-15 minutes, or until a toothpick comes out clean and the bottoms are golden brown.
Drizzle the glaze lightly over the tops of the scones and enjoy. Store in the refrigerator in an airtight container.