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Pumpkin Scones

Pumpkin Scones
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5 from 2 reviews

There’s something about the aroma of pumpkin spice that instantly says fall. These pumpkin scones are a celebration of the season—soft and moist on the inside, with a tender crumb that practically melts in your mouth.  Sweet pumpkin puree brings richness and moisture, while warm spices like cinnamon, nutmeg, and cloves fill your kitchen with that unmistakable autumn fragrance. Tart, ruby-red cranberries add a pop of color and a tangy contrast that makes these scones truly special.

Ingredients

  • 2 cups oat flour
  • 1 1/2 cups super fine almond flour
  • 3/4 cup white rice flour
  • 6 tablespoons coconut sugar
  • 1 tablespoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree
  • 2/3 cup full-fat coconut milk
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 cup craisins (or raisins if you prefer)
  • 1/4 cup pepitas (pumpkin seeds)

Frosting

  • 1/2 cup cashews
  • 1/2 cup water
  • 2 tablespoons maple syrup
  • 1 teaspoon lemon juice
  • 1/2  teaspoon cinnamon

Instructions

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the oat flour, almond meal, baking powder, pumpkin pie spice, sugar, and salt.
  3. In a separate bowl, whisk the pumpkin puree, coconut milk, vanilla, and apple cider vinegar until thoroughly mixed.
  4. Pour the wet mixture into the dry ingredients and mix until just combined. Stir in the cranberries as you go. The dough will be stiff, similar to the texture of very soft Play-Doh, and you may need to use your hands to bring it together.  If the dough feels too sticky and won’t form a ball, add additional rice or oat flour, about 3 tablespoons at a time, until it thickens. On the other hand, if the dough seems too dry or crumbly, add more coconut milk, 2 tablespoons at a time, until the flour is fully absorbed and the dough comes together smoothly.
  5. On the parchment-lined baking pan, shape the scone mixture into a 7-8-inch circle that is about 1 ½ inches high. Cut into 8 wedges, and gently pull them apart so there’s at least an inch between them. Sprinkle pepitas over the top of the scones and bake for 20-25 minutes or until lightly golden brown.
  6. While the scones are baking, place the frosting ingredients into a high-speed blender and blend until smooth and creamy. Set aside.
  7. When the scones are finished baking, allow them to cool for 10-15 minutes. Drizzle frosting over the top and serve.

Find it online: https://plantpurecommunities.org/breakfast/pumpkin-scones/