Pumpkin Scones

By Lynxa

Ingredients

• 1 1/3 cup gluten-free all-purpose flour
• 2/3 cup coconut flour (if you sub this out make sure to minus an equal amount of "milk")
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 3-4 tbsp sugar/maple syrup
• 7-8 tablespoons Coconut Butter
• 1/2 cup canned pumpkin
• 1/3 cup almond milk whisked with 1/2 tsp ACV
• 1 tsp pure vanilla extract
• 1 chia/flax egg (1 tbsp ground chia/flax + 4 tbsp water)
• Turbinado sugar, to garnish
• "Egg Wash"
• plain rice or almond milk

Details

Servings 8
Adapted from ohsheglows.com

Preparation

Step 1

Preheat the oven to 350F and line a baking sheet with parchment.
In a small bowl mix the chia/flax egg. Set aside.
In a large bowl mix the dry ingredients (flours, baking powder, salt, cinnamon, nutmeg, cloves, ginger, sugar if using).
Take the cold Coconut butter and cut into dry ingredients until crumbly.
In a medium sized bowl, mix the pumpkin, maple syrup if using, chia/flax egg, and almond milk/vinegar mix. (may need up to a 1/3 cup more "milk" as needed-don't get dough too wet!)
Add wet to dry and mix until a ball forms.
On a flour surface place the ball of dough and kneed a few times with your hands. Shape the dough into a circle and then cut into 8 triangles.
With a pastry brush, brush on the "milk" glaze onto each scone and sprinkle with turbinado sugar(if not icing) generously and bake until firm and slightly golden about 20minutes.
Can drizzle on icing if desired!