2 cups All-purpose flour (Whole wheat flour, gluten-free flour blend)
1 tablespoon Baking powder (Self-rising flour)
1/3 cup Sugar (Brown sugar, coconut sugar)
1/2 teaspoon Salt (Sea salt or kosher salt)
1/2 cup Cold unsalted butter (Vegan butter for dairy-free options)
1/2 cup Pumpkin puree (Applesauce for variation)
1/4 cup Milk (Almond milk, oat milk)
1 Egg (Flax egg for vegan options)
1 teaspoon Cinnamon (Pumpkin pie spice)
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, sugar, salt, and cinnamon.
Cut the cold butter into small pieces and add it to the flour mixture. Use a pastry cutter or your fingers to work the butter until the mixture resembles coarse crumbs.
In a separate bowl, combine the pumpkin puree, milk, and egg. Mix well and pour this into the dry ingredients, stirring gently until just combined.
Turn the dough out onto a floured surface and gently knead it a couple of times. Pat it into a disk about 1-inch thick.
Use a sharp knife or a biscuit cutter to cut out the scones. Place them on the prepared baking sheet, leaving space between each one.
Bake in the preheated oven for 15-20 minutes, or until the scones are lightly golden and a toothpick inserted in the middle comes out clean.
Allow the scones to cool slightly before serving warm. Enjoy with butter, cream cheese, or your favorite spread.
