Pumpkin Maple Spelt Scones
 
 
Makes 8 scones.
Author:
Ingredients
  • 1 cup unbleached all purpose flour
  • 1 cup spelt flour
  • ½ cup organic light brown sugar
  • ½ cup unrefined coconut oil (solid & chilled)*
  • ½ cup pumpkin puree
  • ½ cup unsweetened plain almond milk
  • 3 teaspoons baking powder
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ¼ teaspoon cardamom
  • ¼ teaspoon cloves
  • ½ teaspoon sea salt
  • 2 tablespoons melted coconut oil
Maple Glaze
  • ½ cup organic powdered sugar
  • 2 tablespoons maple syrup
  • 1 tablespoon unsweetened plain almond milk
Instructions
  1. Preheat oven to 400 F. Combine flours, sugar, baking powder, spices and salt in a large bowl and whisk together. Add solid coconut oil to bowl and using a pastry cutter, cut the coconut oil into the dry ingredients until the mixture begins to form fine crumbs (it will look like wet sand).
  2. Whisk together the pumpkin puree and almond milk and add to the flour mixture. Stir until the mixture forms a soft dough and no longer sticks to the sides of the bowl. Turn the dough out onto a parchment lined cooking sheet and shape into a circle, about 8 inches wide and ½ an inch thick. Cut into 8 triangles and gently separate scones, giving them enough room to spread out as they bake. Brush with melted coconut oil.
  3. Bake for 20 -25 minutes until golden and edges begin to brown.
  4. Remove from oven and cool on a wire rack. Once completely cooled, whisk together powdered sugar, maple syrup and almond milk and drizzle over scones.
Notes
*If your coconut oil is liquid, line a small bowl with plastic wrap and pour in coconut oil. Place in the freezer for 20 minutes or until completely solid. When ready to use, lift out the plastic wrap and drop the hardened coconut oil into your flour bowl.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/pumpkin-maple-spelt-scones/