A light and flaky scone with a subtle pumpkin flavor that's perfect for a light breakfast or snack + A simple glaze that works two ways: Molasses for a heartier taste and maple for a lighter, sweeter touch.
Add flour, oats, almond meal, baking powder, brown sugar, pumpkin pie spice, and salt to a food processor and process until well combined. Add butter and pulse until pea-sized.
Transfer flour mixture to a large bowl. In a separate bowl, whisk together the almond milk, pumpkin puree, eggs and vanilla extract.
Add wet ingredients to the dry and mix until just combined. If it's still too sticky, add a bit more flour.
Transfer to a floured surface, working with well-floured hands, and delicately pat into a 1-inch thick circle.
Cut into 8 even sections and transfer to a parchment or silicone lined baking sheet. Bake for 22-24 minutes or until the bottoms are light golden brown and they look a little toasty on top.
Remove from the oven and let cool on a cooling rack for at least 5 minutes before applying the glaze - they should be only slightly warm to the touch.
Maple and Molasses Glaze
Once you've decided which glaze you prefer (I much preferred the maple, but I'm a maple lover at heart) stir the ingredients together in a small bowl until well mixed.
Spoon over cooled scones and serve immediately.
Store scones in an airtight container for up to three days, though they are best when fresh.
*I've included two glaze recipes. I much preferred the maple over the molasses and would personally recommend that. But those who appreciate the heartier flavor of molasses should opt for that one. *Nutrition information is a rough estimate calculated with glaze containing molasses and the lower end of the range of almond milk.