World, meet my Pumpkin Spice Cookie Scones, aka the perfect cross between a cookie and a scone. These bad boys have a flaky, scone-like texture on the outside, and a soft, cookie-like texture on the inside. And with that glaze on top?! You are in for a real treat! Oh, and don't let me forget, they're also totally vegan-friendly and gluten-free. Your pumpkin spice cravings will never be more satisfied than this!
Ingredients
FOR THE SCONES:
- 2 1/4 cups gluten free flour (or you can use oat flour, spelt flour, whole wheat flour)
- 1/4 cup coconut oil, COLD
- 1 tbsp baking powder
- 1/4 cup coconut sugar
- 3 tsp pumpkin pie spice you can make your own, at home, with this recipe!
- 3/4 cup pumpkin purée
- 1/2 cup non-dairy milk (I used almond milk)
FOR THE GLAZE:
- 1 cup organic powdered sugar
- 3 tbsp maple syrup
- 1 tbsp non-dairy milk
- 1/2 tsp pumpkin pie spice
Instructions
- Preheat oven to 425F.
- Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the dry ingredients for the scones.
- Next, add the cold coconut oil and mix everything with a spoon.
- The mixture will be chunky because the coconut oil is hard and that's exactly what you want!!!
- Next add the pumpkin purée and non dairy milk, and form ball of dough.
- Use a cookie scoop or a spoon, and form 12-16 cookie-scones on the cookie sheet.
- Bake for 13-15 minutes, until the edges are golden.
- While the cookie-scones are baking, make the glaze. add glaze ingredients into a bowl and whisk together. It will be thick.
- Once the cookie-scones are done, let them sit for about 10 minutes and then scoop some of the glaze onto each one.
- Eat and enjoy!
- Store in an air tight container in the fridge for up to one week.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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