Pumpkin Scones with Maple and Molasses Glaze

Scones

Preheat oven to 400 degrees (204 C).

Add flour, oats, almond meal, baking powder, brown sugar, pumpkin pie spice, and salt to a food processor and process until well combined. Add butter and pulse until pea-sized.

Transfer flour mixture to a large bowl. In a separate bowl, whisk together the almond milk, pumpkin puree, eggs and vanilla extract.

Add wet ingredients to the dry and mix until just combined. If it's still too sticky, add a bit more flour.

Transfer to a floured surface, working with well-floured hands, and delicately pat into a 1-inch thick circle.

Cut into 8 even sections and transfer to a parchment or silicone lined baking sheet. Bake for 22-24 minutes or until the bottoms are light golden brown and they look a little toasty on top.

Remove from the oven and let cool on a cooling rack for at least 5 minutes before applying the glaze - they should be only slightly warm to the touch.

Maple and Molasses Glaze

Once you've decided which glaze you prefer (I much preferred the maple, but I'm a maple lover at heart) stir the ingredients together in a small bowl until well mixed.

Spoon over cooled scones and serve immediately.

Store scones in an airtight container for up to three days, though they are best when fresh.