Hello everyone,

These pumpkin scones could not be more delicious. The perfect dessert for Thanksgiving and the entire fall season. Warmed up with a cup of coffee or tea makes them the best cozy treat! Even better, they are Dairy Free!

INGREDIENTS

-2 cups of all purpose flour 

-1/2 cup granulated sugar 

-1/2 teaspoon sea salt

-2 teaspoons baking powder 

-1/2 teaspoon baking soda 

-4 teaspoons pumpkin spice 

-1/3 cup coconut oil 

-1/2 cup pumpkin purée 

-1/4 full fat coconut milk 

-1 egg 

-vanilla icing 

INSTRUCTIONS 

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside 

2. In a large mixing bowl add in your flour, sugar, salt, baking powder, baking soda, cinnamon and pumpkin spice

3. Add in your coconut oil and using your hands or a spoon work the coconut oil into your flour mixture until it resembles coarse crumbs 

4. In a mixing bowl add in your pumpkin purée, coconut milk and egg. Wisk together well. 

4. Add the wet ingredients to the dry and mix together just until it starts together. 

5. Turn the mixture onto a clean surface prepped with flour to help prevent sticking. Finish mixing the dough until fully combined. 

6. Shape the dough into an approximately 1-inch thick rectangle. Cut the rectangle in half and then each half into three rectangles.

7. Put them onto a baking sheet and place them in the oven to bake for 12-15 minutes (or until golden)

8. Remove from the oven and cool completely 

9. Spread on your vanilla icing and sprinkle with cinnamon 

10. Eat and enjoy!