Prep Time: 15 minutes      Bake Time: 15 minutes

Ingredients:

1 1/2 cups all-purpose flour (or 2 cups if you don’t have whole-wheat)
1/2 cup whole wheat flour
1/2 cup raw brown sugar
1 tbsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ginger
4 tbsp vegan butter + more for greasing
1 cup pureed pumpkin (The Empowered Way demonstrates how to make your own)
1/3 cup dairy-free milk
2 tsp vanilla essence (optional)

Directions:

Preheat oven to 180˚C / 400°F. Lightly grease a cooking tray with vegan butter.

Combine flours, sugar, baking powder, salt and spices in a large mixing bowl.

Cut the dairy-free butter into the dry ingredients until it is reasonably well blended. The mixture will stick together forming clumps in some parts and it should take on a yellow colour from the butter.

In a separate bowl combine the pureed pumpkin, milk, and vanilla essence (optional).

Use the wet ingredients to make a well in the center of the dry ingredients. Combine until you can mix no longer and then knead with your hands. If the dough is too dry add milk by the tsp. It should have a light solid consistency but not be visibly wet or sticky.

Pat out the mixture onto lightly floured surface. Shape into circles about the size of your palm, then cut the dough diagonally to form triangles.  Place on the prepared cooking tray. Sprinkle with raw sugar for an extra sweet taste and bake for 15 mins or until the scones are golden. Perform the knife-in-out-clean test.

Leave on a wire rack to cool for at least 10 minutes before serving warm with dairy-free butter or vegan whipped cream. Nom nom nom.