Average Recipe
Prep Time
15 minutes
Cook Time
15 minutes
8 scones

There is nothing more scrumptious than spiced pumpkin scones and hot tea on a chilly autumn morning. If you can tolerate dairy then replace the shortening with cold, organic unsalted butter and use either cow or goat’s milk. I usually make my own Cashew Milk for these or use Hemp Milk.

1 cups sorghum flour
½ cups sweet rice flour
4 tablespoons maple sugar (or organic cane sugar)
2 teaspoons baking powder
½ teaspoons sea salt
1 teaspoons cinnamon
½ teaspoons ground ginger
¼ teaspoons ground nutmeg
6 tablespoons organic palm shortening
2 tablespoons ground chia seeds
2 tablespoons hot water
6 tablespoons pumpkin purée
½ cups non-dairy milk

Optional Toppings

2 tablespoons non-dairy milk
2 tablespoons maple sugar (or organic cane sugar)