November 2011

Perfect Pumpkin Scones

maple sugar cardamom vegan scone butternut squash

Makes 6-7 scones

DRY:
2 c spelt flour
¼ tsp cardamom powder
1 T cinnamon
½ tsp ground nutmeg
¼ tsp allspice powder
1/8 tsp clove powder
½ tsp sea salt
1 T baking powder

WET:
1 T vanilla
1/3 c brown rice syrup
1/3 c liquid coconut oil
¼ c warm water
1 c pureed roasted butternut squash

½ c raisins
1/3 c pumpkin seeds, toasted
Maple sugar granules
Extra brown rice syrup for drizzling

Preheat oven to 350 degrees. Lightly coat a baking sheet with coconut oil or parchment paper.

Whisk dry ingredients in a large bowl. Add wet and combine well. Fold in raisins and pumpkin seeds. Form into a large patty. Cut into 6-7 wedges and slide out with a spatula and place each on the baking sheet. Drizzle with extra brown rice syrup and sprinkle maple sugar granules on top.

Place on center rack of oven and bake for 7 minutes. Rotate pan 180 degrees and bake another 7-8 minutes. Scones will have browned a little and spring back to the touch.

Enjoy with apple cider or your favorite fall tea.

2011 11