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✪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 ✪Directions 1) 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 me instagram: @sarahsvegkitchen tiktok: @sarahsvegkitchen email: [email protected] recipe blog: sarahsvegankitchen.com Music by Lakey Inspired: / @lakeyinspired