Vegan Pumpkin Scones

Prepare a [baking sheet] and line it with a [silicone mat] or [parchment paper].

In a medium bowl, mix the pumpkin puree (0.5 cup), brown sugar (0.5 cup), plant-based milk (0.25 cup), vanilla extract (2 tsp), and apple cider vinegar (1 tsp). Mix well and set aside.

Preheat the oven to 400 degrees F.

In a separate large bowl, combine the all purpose flour (2 cups), pumpkin spice (2 tsp), baking powder (1.5 tsp), and baking soda (1 tsp). Mix well and add the frozen diced vegan butter (0.5 cup). Incorporate the [vegan butter] into the flour mixture using a [pastry cutter] or a [fork] until it reaches a sandy like texture.

Pour wet ingredients into the bowl with the dry ingredients and mix just until it starts to come together. Important to not overmix or allow the [vegan butter] to start melting.

Sprinkle some [flour] on a clean flat surface and place the [dough] on it. At this time, the [dough] is a bit crumbly and not fully incorporated.

Knead the [dough] a few times until all the remaining small particles fully incorporate with the [dough]. Do not overwork the [dough] or the [vegan butter] will start to melt with the heat from your hands.

Shape the [dough] into a circle and flatten it using your hands to about thick (1 inch). Cut into triangles (8) like a pizza.

Place [scones] on the [baking sheet] about inch (1) apart from each other, optionally sprinkle some [turbinado sugar] on top of them, and put them in the refrigerator while the oven preheats.

Bake for 10 to 15 minutes, or until they just start to become golden brown. Start 15m timer

Carefully, using a [spatula], transfer them to a [cooling rack] and allow them to cool for 20 minutes. Start 20m timer

Enjoy warm or room temperature.