Low-Fat Vegan Pumpkin Scones

Makes 8 

Scone Ingredients:

•          2 cups flour (I ended up using a good deal more than this in order to make the mix into a dough vs the batter it originally turned out to be)
•          1/3 cup brown sugar
•          1/2 teaspoon kosher salt
•        2 teaspoons baking powder
•          3/4 cup soy milk (or your favorite non-dairy milk) 
•          2 teaspoons lemon juice
•          1/2 cup pumpkin pie filling

Topping Ingredients:

•  1 cup powdered sugar
•  1 tablespoon cinnamon
•  Spray oil (I used Trader Joe’s coconut oil spray)

Preheat your oven to 425 degrees. Line a baking sheet with parchment paper. 

In a large bowl mix together the flour, sugar, salt and baking powder. 

In a smaller bowl mix the soy milk with the lemon juice. Let sit for a couple of minutes to thicken. Stir in the pumpkin pie mix. 

Add the wet mixture to the dry mixture and stir to combine. Dump the mixture out onto a floured countertop and knead 2-3 times and pat into a circle. Cut into eight wedges.

Place the wedges on the parchment paper and bake for 12-15 minutes or until the bottoms are just slightly browned. Once done let them cool completely on a cooling rack.

Once cool, spray the top of each scone with oil and then dip in the powdered sugar mixture.