Ingredients

• Ingredients Scale 1x2x3x 2 cups flour (spelt, all-purpose, or light whole wheat) 1/4 cup sugar (pure cane or coconut sugar) 2 heaping teaspoons baking powder 2 teaspoons pumpkin pie spice 1 teaspoon vanilla pinch of salt 6 tablespoons hardened coconut oil (or vegan butter/margarine) 3/4 cup 100% pumpkin puree 1/3 cup unsweetened almond milk (or your favorite non-dairy milk) Maple Glaze 1 cup organic powdered sugar 2 teaspoons pure maple syrup 1 tablespoon unsweetened almond milk

Preparation

• Instructions Glaze: In a small/medium bowl, add the powdered sugar, maple syrup and non-dairy milk, mix well and set aside. Glaze should be thick. If glaze is thin, place in the refrigerator to chill and thicken. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper, a silpat, or lightly grease with oil. Mix: In a medium size bowl, mix the flour, baking powder, sugar, pumpkin spice and salt, blend well. Add the hardened oil, and using either a pastry blender or mixing spoon, mix well. Doesn’t have to be perfect. Add the pumpkin puree, vanilla, and non-dairy milk to the mixture, stir to form a dough. Using your hands, knead the dough into an even ball. Shape & Cut Dough: Transfer the dough to a lightly floured surface. Lightly flour the top of the dough and pat into a 8 – 9 inch circle, 1 inch high. Using a knife, gently divide the dough into 6 – 8 slices. Bake: Place the scones on the prepared baking sheet. Place in the oven on the center rake and bake for about 18 minutes, until lightly golden along the edges. Let cool a bit before transferring to a cooling rack. Glaze Scones: Once cooled, place a spoonful right in the middle of each scone and use the back of the spoon to spread, or drizzle the glaze in a zig zag across the top of each scone. Let the glaze set. Makes 6 – 8 Store: Leftovers can be stored in an airtight container, either on the counter or in the refrigerator, and eat within a couple of days.