Pumpkin Scones with Maple and Molasses Glaze

Ingredients

• 1 1/4 cup whole wheat pastry flour
• 1/4 cup almond meal ((or sub 1/4 cup more flour))
• 1/4 cup old fashioned oats
• 1/2 Tbsp baking powder
• 1 Tbsp brown sugar
• 1/4 tsp salt
• 1 tsp pumpkin pie spice
• 1 stick cold butter, cubed
• 1/2 tsp vanilla extract
• 1/4 cup almond milk ((or whole milk, cream, or buttermilk))
• 1/4 cup pumpkin puree
• 1 egg
• 1/2 cup powdered sugar
• 1 Tbsp molasses OR 1/2 tsp maple extract
• 1-2 Tbsp unsweetened almond milk

Steps

1. 1

   Preheat oven to 400 degrees (204 C).

2. 2

   Add flour, oats, almond meal, baking powder, brown sugar, pumpkin pie spice, and salt to a food processor and process until well combined. Add butter and pulse until pea-sized.

3. 3

   Transfer flour mixture to a large bowl. In a separate bowl, whisk together the almond milk, pumpkin puree, eggs and vanilla extract.

4. 4

   Add wet ingredients to the dry and mix until just combined. If it's still too sticky, add a bit more flour.

5. 5

   Transfer to a floured surface, working with well-floured hands, and delicately pat into a 1-inch thick circle.

6. 6

   Cut into 8 even sections and transfer to a parchment or silicone lined baking sheet. Bake for 22-24 minutes or until the bottoms are light golden brown and they look a little toasty on top.

7. 7

   Remove from the oven and let cool on a cooling rack for at least 5 minutes before applying the glaze - they should be only slightly warm to the touch.

8. 8

   Once you've decided which glaze you prefer (I much preferred the maple, but I'm a maple lover at heart) stir the ingredients together in a small bowl until well mixed.

9. 9

   Spoon over cooled scones and serve immediately.

10. 10

    Store scones in an airtight container for up to three days, though they are best when fresh.