Pumpkin Spice Swirl Scones
Servings: 8 Scones
Ingredients
- 10 tablespoon Cold Non-Dairy Butter, cut into approx. ¼ inch cubes Be sure to use one that comes in stick form!
- 2 Cups All Purpose Flour
- ⅓ Cup Granulated Sugar
- 2 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ⅛ teaspoon Salt
- 1 ½ teaspoon Pumpkin Pie Spice
- ¾ Cup Pumpkin Puree Not Pumpkin Pie Filling!
- 1 teaspoon Lemon Juice
- 1 teaspoon Vanilla
- 2 teaspoon Molasses
For the Spice Filling
- ¼ Cup Granulated Sugar
- 2 teaspoon Molasses
- 1 tsp Pumpkin Pie Spice
Instructions
- Preheat Oven to 425* F. Line a baking tray with parchment.
- In a small bowl, combine the ingredients for the Spice filling with a spoon, Set aside.
- In another small bowl, combine pumpkin, lemon juice, molasses and vanilla.
- In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
- Add the cubed non-dairy butter into the dry mixture and work the butter into the dry ingredients until the butter is a little smaller than pea sized, and a little larger than coarse meal. See photos above for reference.
- Add the pumpkin mixture into the bowl with the flour and butter mixture. Gently fold together just until everything is moistened and a shaggy dough forms. (see reference photo)
- Turn the scone dough out onto a lightly floured surface. Pat into a 10x6 rectangle with the longer side toward you.
- Spread the spiced sugar mixture evenly across the top of the dough, then roll the dough toward you like a cinnamon roll.
- Be sure the seam is on the bottom, then gently pat the log into a 10x6 rectangle.
- Cut the rectangle in half longways, then into 4 pieces across. You should have 8 scones.
- Place the scones onto the parchment lined baking sheet and bake in a 425* oven for 18-20 minutes. The scones should be golden brown all the way across the bottoms.
- Serve warm and freeze the leftovers to heat up in the oven or toaster oven.