Pumpkin Scones
(Yields 6 large scones or 10 mini scones)

2 Cups Baking Flour (I used Bob’s GF Baking Flour)
1/2 Cup Brown Sugar
1/2 tsp. Salt
1 Tbsp. Baking Powder
1 Tbsp. Pumpkin Spice Mix
4 Tbsp. Coconut Oil
2 Tbsp. Apple Sauce (for the vegan I used 6 Tbsp and omitted the oil for a “lighter” version)
1/2 Cup Pureed Pumpkin
3 Tbsp. Greek Yogurt (omit for vegan)
1 large Egg (use chia or flax seed egg for vegan)
Pinch Xanthen Gum

Preheat oven to 375 degrees.

(If making the vegan version, make chia or flax egg now)

Combine Flour, Sugar, Salt, Baking Powder, Spices, and Coconut Oil/Applesauce. Mix until the dough gets a crummy texture.

In a separate bowl mix Pumpkin, Yogurt, and Egg.

Add the wet mixture to the dry, mix well, then add the Xanthen Gum. Mix well and let sit for a few minutes. If the mixture is still too wet to form then add in a little more Xanthen.

Form into small circles (or triangles, your choice…I went with circles)

Place on a greased cookie sheet (or parchment paper) 2-3 inches apart.

Bake for 8-10 minutes (mine may have been different because I use a toaster oven)

Enjoy. Top with whatever you like. Almond butter is good choice…with lots of cinnamon. Just sayin’