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Well, I didn't mean for it to look like such a monstrosity but it does and we just have to live with it.

Ingredients for the scones 2 cups all purpose flour 1 2 cup brown sugar or 1 3 for less sweet scones 1 tablespoon baking powder 1 2 teaspoon salt 1 teaspoon ground cinnamon 1 2 teaspoon ground nutmeg 1 4 teaspoon ground cloves 1 4 teaspoon ground ginger 6 tablespoons coconut oil or cold vegan butter 2 3 cup pumpkin puree 1 tablespoon molasses 1 teaspoon vanilla extract 2 tablespoons unsweetened plant milk for the icing 1 cup powdered sugar 1 2 tablespoons unsweetened plant milk Directions1 Preheat oven to 425 F Line baking tray with parchment or a silicone baking mat 2 Combine dry ingredients In a separate bowl combine pumpkin puree molasses vanilla extract and milk 3 Using two knives your fingertips or a pastry cutter cut in cold coconut oil or vegan butter to create a crumbly mixture with pea sized bits 4 Pour wet ingredients into flour mixture a few tablespoons at a time tossing with a fork between additions until dough comes together in a loose ball 5 Turn dough out onto a lightly floured surface Knead gently 2 3 times then pat dough out into a circle about 3 4 1 thick Slice circle into 6 wedges and arrange on lined baking tray 6 Bake scones for 20 22 minutes until golden brown on the bottoms Allow to cool on mat for 5 minutes before transferring to a cooling rack Allow scones to cool completely before icing 7 Combine powdered sugar and milk to create a thin icing Dip scones face down and return to drying rack to harden Store in an airtight container contact meinstagram thesarahsullivanemail thesarahsullivan gmail comrecipe blog sarahsvegankitchen comMusic by Lakey Inspired
Well, I didn't mean for it to look like such a monstrosity but it does and we just have to live with it.
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