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Scones
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Step 1
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| Preheat oven to 400 degrees F. Prepare baking sheet with parchment paper. |
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Step 2
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| Add flour, oats, baking powder, brown sugar, pumpkin pie spice, xanthan gum and salt to a food processor and process to combine. Add butter cubes and pulse until pea-sized. |
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Step 3
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| Transfer flour mixture to a large bowl of a stand mixer. In a separate bowl, whisk together the almond milk, pumpkin puree, egg and vanilla. On low, add the wet ingredients to the dry and mix until combined. |
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Step 4
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| Transfer batter to a floured surface, and with well floured hands, pat into a 1-inch thick circle. Cut into 8 even sections and transfer to the parchment lined baking sheet. |
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Step 5
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| Bake for 22-24 minutes or until bottoms are lightly browned. Remove from oven and let cool on baking rack for at least 5 minutes before drizzling glaze. Makes 8 scones. |
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Maple Glaze
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Step 6
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| Mix the ingredients for the glaze together with a spoon in a small bowl. Once scones are cooled, drizzle glaze over scones. Serve immediately or allow to cool completely. |
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