If you like scones, you’ll love these whole grain, vegan ones created by my friend and excellent recipe developer Angela Grow. She generously shared this recipe with me for my book 60 Seconds to Slim and now with Care2 readers! The coconut sugar (also called coconut sap) adds sweetness without too many grams of sugar, making these scones delicious without being excessively sweet.
Here’s the recipe for Angela’s Spelt Pumpkin Scones. Enjoy!
2 cups spelt flour (or a gluten-free flour if you prefer gluten-free scones. If using gluten-free flour, double the amount of flax seeds and water.)
1/4 cup coconut sugar
1/2 tsp vanilla flavored liquid stevia
aluminum free baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
6 Tbls coconut oil, chilled
1/2 cup canned pumpkin
3 Tbls almond milk
1 Tbls ground flax seeds mixed with 3 Tbls water, allow to sit until it forms a gel
1/2 cup raw, unsalted walnuts or pecans, chopped (optional)
Preheat oven to 425 degrees Fahrenheit.
In a bowl combine dry ingredients. Add the coconut oil to the dry ingredients using a fork or pastry blender to combine the coconut oil until it resembles a coarse mixture.
In a separate bowl combine all wet ingredients, including stevia and flax/water mixture.
Next, add wet ingredients to dry. Mix until a soft dough forms. Turn dough onto a lightly floured surface and pat into a 1 inch thick circle of about 6 inches by 6 inches. Using a knife cut the dough into 8 equal parts. Place the scones onto a lightly greased baking sheet. Bake at 425 for about 12-15 mins. Remove from oven and cool on a wire rack. Enjoy!