Breakfast for 8

Pumpkin Maple Scones

Name: Pumpkin Maple Scones
Total time: 30 min
Yield: 8 servings
Cuisine: British and Irish
Ingredients: 1 1/4 cup whole wheat pastry flour; 1/4 cup almond meal; 1/4 cup old fashioned oats; 1/2 tbsp baking powder; 1 tbsp brown sugar; 1/4 tsp salt; 1 tsp pumpkin pie spice; 1 stick cold butter; 1/2 tsp vanilla extract; 1/4 cup almond milk; 1/4 cup pumpkin puree; 1 egg; 1/2 cup powdered sugar; 1 tbsp molasses or 1/2 tsp maple extract; 1 1/2 tbsp unsweetened almond milk

These tender pumpkin scones combine whole wheat flour, oats, and warm spices, then bake before receiving a sweet glaze.

$0.95per serving $

30 minstart to table

8servings

British and Irish Vegetarian Budget Breakfasts Fall

Ingredients

1 1/4 cup whole wheat pastry flour
1/4 cup almond meal
1/4 cup old fashioned oats
1/2 tbsp baking powder
1 tbsp brown sugar
1/4 tsp salt
1 tsp pumpkin pie spice
1 stick cold butter
1/2 tsp vanilla extract
1/4 cup almond milk
1/4 cup pumpkin puree
1 egg
1/2 cup powdered sugar
1 tbsp molasses or 1/2 tsp maple extract
1 1/2 tbsp unsweetened almond milk

Steps

Heat the oven to 400 F and grease a baking sheet with oil.
Whisk the flour, almond meal, oats, baking powder, brown sugar, salt, and pumpkin spice in a bowl.
Cut the cold butter into the flour mixture until it forms coarse crumbs.
Stir in the vanilla, almond milk, pumpkin puree, and egg until a soft dough forms.
Pat the dough into a seven-inch round, cut it into eight wedges, and place them on the sheet.
Bake for 15 to 18 minutes, then cool for 5 minutes.
Stir the powdered sugar, molasses or maple extract, and almond milk, then drizzle the glaze over the scones.