Is anyone one feeling pumpkin overload? No? Me neither. Another day, another pumpkin recipe and honestly I couldn't be happier. That's what Autumn is about, right? Consuming mass amounts of pumpkin. At least I know I'm not lacking in Vitamin A this season.
I actually came up with this recipe while writing my cookbook, but thought it was so good I had to share it with all of you. The scones aren't overly sweet, but have that classic pumpkin + cinnamon taste that everyone loves!
I've been spreading coconut butter on mine! If you haven't tried making your own coconut butter, you have to! It's super simple and much cheaper than buying store bought! Feel free to top them with whatever you want - I just hope you love them as much as I did!
*Makes 9 Scones*
2 cups all purpose flour
1 tbsp baking powder
1/4 tsp baking soda
1 1/2 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/2 cup vegetable shortening
1/3 cup sugar
1/3 cup pumpkin puree
1/4 cup applesauce
1/4 cup non-dairy milk
1 tsp vanilla
Preheat your oven to 350 degrees F.
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves. Set aside.
In a large bowl, cream together the shortening and sugar until light and fluffy. Add in the pumpkin, applesauce, and vanilla and beat together until combined - then add in the dry ingredients and non-dairy milk. Mix all of the ingredients until dough forms.
On a lightly floured surface, roll the dough out until it's 1-2 inches thick. Use a biscuit cutter to cut out medium sized rounds of dough. Place on a greased cookie sheet and sprinkle liberally with a cinnamon and sugar blend.
Bake in a preheated oven for 15-17 minutes until the scones are cooked through and golden brown.