Spiced Pumpkin/Butternut Scones Recipe

400 Degrees F for 10-15 minutes

**We often eat these without glaze, just plain!**

Yield: 16 scones

For the Pumpkin Scones:

·         2 cups (280 grams) all-purpose flour or gf flour

·         1/3 cup (65 grams) brown sugar

·         1 teaspoon baking powder

·         1/2 teaspoon baking soda

·         1/2 teaspoon kosher salt

·         1 teaspoon ground cinnamon

·         3/4 teaspoon ground ginger-\

·         3/4 teaspoon ground cloves

·         1/2 teaspoon ground nutmeg

·         1/2 cup coconut oil

·         1/2 cup (113 grams) pumpkin/butternut puree

·         1 tablespoon molasses (we use Blackstrap Unsulphured Molasses)

·         3 tablespoons coconut milk, almond milk, or rice milk

·         1 large egg

·         2 teaspoons vanilla extract

For the Simple Sugar Glaze: 

·         1 cup (125 grams) powdered sugar, sifted

·         1 to 2 tablespoons coconut milk

For the Spiced Glaze:

·         1 cup (125 grams) powdered sugar, sifted

·         1 tablespoon pumpkin puree

·         1/8 teaspoon cloves

·         1/8 teaspoon ground nutmeg

·         1/8 teaspoon ground ginger

·         1/4 teaspoon ground cinnamon

·         1 to 2 tablespoons coconut milk

Directions

1.      Center a rack in the middle of the oven and heat oven to 400ºF. Grease one or two cookie sheets.

2.      Make Scones: Whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg together until blended.

3.      Cut the butter into small cubes then scatter over the flour mixture. Use two knives or a fork or a pastry cutter to “cut” the coconut oil into the flour until the mixture resembled coarse cornmeal with a few pea-sized bits of oil, about 5 minutes.

5.      In a separate bowl, whisk the pumpkin puree, molasses, half and half, egg and vanilla extract until blended. Stir into the flour and butter mixture until a soft dough forms.

6.      Transfer the dough to a floured surface. Knead three to four times until it comes together.

7.      Pat the dough into a 10-inch by 7-inch rectangle (a rolling pin can be used here). Cut the rectangle in half lengthwise then cut into 4 even pieces crosswise, making eight rectangles. Cut each rectangle into two triangles, making 16 scones.

8.      Bake Scones: Transfer scones to baking sheet(s) then bake 10 to 15 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Transfer to a wire rack and cool completely.

9.      Glaze Scones: Once scones have cooled, make the glazes.

          To make the simple sugar glaze, add the sugar to a medium bowl then add one tablespoon of half and half. Stir then judge the consistency. If when you pick a spoon up and out of the glaze it slowly drizzles back into the glaze, it is fine. If it is too thick, add a little more half and half (a little goes a long way, here). If it is too thin, add a little more powdered sugar.

          Dip each cooled scone directly into the glaze then place glazed side up back onto the cooling rack.