Mmm, scones. I have never really been a scone eater before, they always just seemed to dry. But making them myself? Not to dry, and perfectly devourable. Last year at this time I made these banana bread scones and wow they were so good. And I think that was the last time I made scones – last Christmas! Well since it’s holiday time again, why not make scones again? This time with pumpkin, and maybe some icing? Okay, just yum! Here are this holidays vegan and gluten-free Pumpkin Gingerbread Scones.

Gosh homemade scones rock! Not to toot my own horn or anything, but store-bought scones have nothing on my homemade scones. Why is it that the ones you buy are always so dry? I mean, I made these scones GF and they were not dry at all. And I even got them to rise! Well, no one should buy them anymore. These are so easy to make, and only bake for 15 minutes. And you get to play with your food by squeezing in the butter. What’s better than playing with your food and having it turn out so good? Not much, that’s for sure! And getting to use up leftover pumpkin is great too. This is probably one of the last pumpkin recipes for the year since the canned prices will skyrocket after the holiday and real pumpkins will be nonexistent. And this is also my first gingerbread recipe of the holiday. I guess it isn’t really gingerbread since I didn’t use molasses, but it does have a lot of ginger in it, so that’s okay.

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Pour flours, baking powder, spices and sugar into a large bowl and combine. Slice in the butter (wash hands first) then use hands to squish butter into the flour mixture. Dump in pumpkin, extract, milk, and almonds and mix with a spoon – the flours are looser so you don’t have to use your hands with all this. Dump mixture onto a non-stick sprayed baking sheet. Form into a round then use a butter knife to cut into 8ths. Use a spatula and the knife to carefully separate dough. Bake for 15 minutes at 425 degrees. Take out and place on drying rack to cool. Once cooled make icing – dump everything into a small cup and mix with a fork. Use the fork to drizzle over all scones. Enjoy!

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Vegan and Gluten-Free Pumpkin Gingerbread Scones, 8 servings

1 C Bobs Red Mill Oat Flour
1 C Bobs Red Mill Almond Meal
1 Tbsp Baking Powder
1/8 Tsp Nutmeg
1 Tsp Cinnamon
2 Tsp Ginger
3/4 C Splenda
5 Tbsp Smart Balance Buttery Spread
1/2 C Pumpkin Puree
1 Tsp Almond Extract
1/4 C Silk Light Almond Milk
2.25 oz Diamond of California Slivered Almonds

Icing,

4 Tbsp Powdered Sugar
1 Tbsp Silk Light Vanilla Almond Milk
1/2 Tsp Almond Extract
Sprinkle of Cinnamon and Ginger

1. Set oven to 425 degrees.
2. Spray baking sheet with non-stick spray.
3. In large bowl add flour, baking powder, spices and sugar. Combine well.
4. Slice butter into small pieces and drop into bowl. Using hands, squish butter into mixture until all butter is combined.
5. Add pumpkin, almond milk, extract, and almonds. Mix well with a spoon.
6. Pour batter onto baking sheet and form into round.
7. Slice dough into 8ths then carefully separate.
8. Bake for 15 minutes.
9. Let cool.
10. In a cup combine all icing ingredients and mix with a fork.
11. Once scones are cooled drizzle icing with the fork over all scones.
12. Enjoy!