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.
Ingredients
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)
