American Pumpkin Spice Scones

• 1 cup gluten free all purpose flour I used Krusteaz Brand
• 3/4 cup organic pumpkin puree Be sure to use Pumpkin Puree, not Pumpkin Pie Filling
• 1/2 cup quick oats I used GlutenFreeda
• 1/4 cup butter Chilled, Cubed
• 3 tablespoons flax Ground of, /Chia Seed mix
• 1 large egg
• 2 tablespoons pure maple syrup
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 teaspoon Mexican vanilla extract
• 3/4 teaspoon spice blend Pumpkin Pie
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt

1. Preheat Oven to 400u0b0 Farenheit
2. Combine dry ingredients by sifting together in a bowl or lightly whisking to incorporate air.
3. In a separate bowl beat the egg, vanilla, and sugars (brown and maple) together before incorporating the pumpkin puree.
4. In dry-mix bowl, add in cubed butter and use a cutter or fingertips to combine ingredients. Stop when you acheive a wet-sand texture.
5. Fold the wet ingredients into the dry until a sticky dough forms.
6. At this time you can add the dough to a greased and floured scone pan and lightly dust wet scones with more flour, or if you prefer the traditional route complete the following steps:n1) Knead dough in bowl and flip onto floured surface. Sifting small amounts of flour onto dough if it becomes too sticky. Work dough into a 1" thick disk. Slice dough into 6-8 wedges. n2) Place wedges onto a cookie sheet that is either lined with parchment paper or lightly sprayed with a cooking oil (I prefer coconut oil.)
7. Bake for 12-18 minutes. Once the scones are firm but not too hard (you don't want pumpkin rocks), remove from oven and let cool on a wire rack.
8. Serve glazed, with whipped butter, applesauce, maple syrup, or any other topping your heart desires.

flour i, pumpkin puree, oats i, butter, ground of, egg, maple syrup, baking powder, cinnamon, vanilla, pie, baking soda, salt

Taken from www.yummly.com/recipe/American-Pumpkin-Spice-Scones-1562562 (may not work)