Vegan Pumpkin Scones

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Image and video hosting by TinyPic

Image and video hosting by TinyPic

Image and video hosting by TinyPic

Image and video hosting by TinyPic

Image and video hosting by TinyPic

Ingredients:

2 cups whole wheat flour

½ tsp cinnamon

1 tsp pumpkin pie spice

½ tsp salt

2 tsp baking powder

¼ cup maple syrup

½ cup + 1 tbls flax milk (any non-dairy)

2 tsp lemon juice

½ cup pumpkin puree

glaze:

1 cup powdered sugar

1 tbls maple syrup

2 tbls pumpkin puree

½ tsp cinnamon

splash of non-dairy milk

Preheat your oven to 400°F. Line a baking sheet with parchment paper, or rub with oil.

Mix together non-dairy milk with lemon juice, let sit for about 5 minutes to thicken.

Combine flour, spices, salt, baking powder. In the bowl with your milk add pumpkin puree and maple syrup.

Combine wet and dry ingredients it will form a sticky dough. Lightly flour your surface then knead 3-4 times and form into a 8inch or so circle. Transfer to your baking sheet and cut into 8 equal parts. Place in oven for 12-15 minutes (mine took 12).

Cool completely then mix together all glaze ingredients and drizzle over! Enjoy!

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