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!
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
- 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
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!