Pumpkin Spice Scones (Vegan)

I am not a vegan but I love delving into the vegan realm. Baked goods in general are laced with a lot of butter and since I'm always trying to take it easy on the cholesterol front, a vegan approach seemed smart. Here's my take on Pumpkin Spice Scones with a vegan flair!

Pumpkin Spice Scones (Vegan) (10 servings)

Scone recipe -1 1/2 cup of unbleached flour -6 tablespoons of extra virgin coconut oil -1/4 cup of granulated sugar -1 1/2 teaspoons of pumpkin pie spice -1/4 cup of pureed pumpkin -1/4 cup of almond milk (plain) -1 1/4 teaspoons of baking powder -1/2 teaspoons of baking soda -2 teaspoons of white vinegar

Icing recipe -2 teaspoons of extra virgin coconut oil -1 tablespoon of almond milk (plain) -1/4 vanilla bean, caviar only (OPTIONAL ingredient) -1/2 cup of powdered sugar

In a large bowl, combine flour, coconut oil, sugar, pumpkin pie spice, pureed pumpkin, almond milk, baking soda, baking powder and white vinegar and mix and knead until it's one mixture. Roll it out flat into a rectangle and using a knife, cut out 10 triangles (making 10 scones).

In a greased baking sheet, bake the scones at 400 degrees Fahrenheit for 13 minutes until risen and golden brown. Allow to cool for 15 minutes. While waiting for them to cool, combine coconut oil, almond milk, vanilla bean caviar, and powdered sugar in a bowl and whisk until combined. Once the scones have cooled, pour the icing on top and allow the icing to cool. I recommend eating these with a hot cup of tea or coffee. Have fun in the kitchen!