Classic Pumpkin Spice Scones

These scones are more like a delicious chai-spiced sweet biscuit. I have made them with various different fillings (cranberries, spiced apple, and candied pecans), but the candied pecans have won the contest for many. I love them all equally, and have divided the dough to make a variety of fillings in one batch.

You can make these scones ahead of time, then freeze the pre-baked scones until you are ready to bake them. If you have guests over the holidays, this is a good option for a hassle free breakfast. Also, check out my Orange Spiced Pumpkin Scones.

Makes 8-10 scones

Ingredients

Dry:

Note-feel free to adjust spices to your preference or spice availability

• 2 1/4 cups spelt flour (plus a little extra for patting out dough)

• 4 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp salt

• 11/4 tsp cinnamon

• 1 tsp pumpkin pie spice

• 1 tsp ginger

• 1/2 tsp cardamon

• 1/2 tsp nutmeg

• 1/4 tsp cloves

Wet:

• 1 flax egg (mix 1 tbsp ground flax with 3 tbsp water)

• 1/2 cup unsweetened almond milk

• 1 tsp apple cider vinegar

• 1/2 cup pumpkin puree (not pumpkin pie mix)

• 1/2 cup raw cashew butter

• 1/2 cup Medjool dates, soaked for 10 minutes preferably (or if you don't have dates use 1/4-1/3 cup maple syrup depending on how sweet you like it)

• 1 1/2 tsp vanilla extract

Filling options:

1. Maple candied pecans (1/2 cup chopped pecans, 1/2 tsp cinnamon, pinch of salt, 2-3 tsp maple syrup)

2. Spiced apple (1 chopped apple tossed with pinch of salt, 1 tsp cinnamon, 1 tbsp maple syrup)

3. Dried Cranberry (1/2 cup dried cranberries)

Glaze:

• 1 cup powdered sugar or Lakanto powdered sugar

• 2-4 tbsp unsweetened almond milk

• 1/4 tsp vanilla extract

• 1/8-1/4 tsp cinnamon

Instructions

1. Preheat oven to 425 degrees.

2. Make flax egg by mixing together flax with 3 tbsp water. Let sit for 5 minutes.

3. Put vinegar in almond milk and set aside.

4. Mix dry ingredients together in a medium sized bowl.

5. Place all the wet ingredients in a Vitamix and blend until smooth.

6. Add wet ingredients to dry and gently combine.

7. Fold any optional add ins into the dough, saving some pecans for the tops. For pecans: toast pecans in dry skillet until lightly browned, then remove from heat and add spices and maple syrup. For apples: toss chopped apples in spices and maple syrup.

8. The dough will be sticky. Spread about 1/8-1/4 cup flour onto a clean surface and dump the dough onto the flour. Gently fold the dough like a book towards the center incorporating enough of the flour to make it not sticky. Try not to overwork the dough.

9. Pat the dough into a 1 to 1 1/2 inch thick round circle and slice it like a pizza into 8-10 triangles depending on the size you want your scones to be.

10. Place the triangles apart from one another on a parchment lined baking pan and cook for 20-25 minutes.

11. Once cooled, drizzle or spread on glaze.

12. To make glaze, sift powdered sugar into a small bowl and whisk in the almond milk, extract, and spices, adding more almond milk if necessary.

13. Top the glaze with extra candied pecans and/or drizzle on orange pumpkin decorative lines (mix 2-3 tbsp pumpkin puree with 1/4 cup or more powdered sugar).