Meatless Monday: Pumpkin Chocolate Chip Scones

pumpkinchocolatechipscones

Yes, I am still on this pumpkin crave & no I will not get over it! I swear it adds such a great flavor to any baked good!

On to these delicious pumpkin & chocolate chip scones…

  1. Preheat oven to 350degrees & line 2 cookie sheets with parchment paper
  2. In a large bowl combine 3.5C of flour, 1/2C+2T sugar, 2T baking powder, 1t cinnamon, 1t nutmeg, 1t heaping ground ginger & 1/2t salt – set aside
  3. In a smaller bowl mix together 1/4C canned coconut milk & 1t apple cider vinegar – whisk & let thicken
  4. Once thickened add 1.5C pureed pumpkin & 1/2C melted/cooled butter – stir
  5. Mix the wet ingredients into the dry & use your hands to really get all combined
  6. Fold in 1C vegan mini chocolate chips
  7. Dust a clean surface with flour & place dough on the surface
  8. Form the dough into a circle (about 1inch thick) cut into 12 pie shaped slices (I put flour on my knife to get an easier slide while cutting)
  9. Place slices on prepared cookie sheet & sprinkle the tops with sugar
  10. Bake for 20-25minutes or until golden brown

Wahooo, these scones were d-e-l-i-c-i-o-u-s! For breakfast or dessert, they were a major hit in this household this weekend. Hope you enjoy!

Nutritional Info Per Serving (Makes 12): 315 calories – 14 grams of fat – 46 carbs – 6.6 grams of protein

Continue reading for ingredient list & original recipe.

Pumpkin Chocolate Chips Scones:

  • 1/4C canned coconut milk (full fat/unsweetened)
  • 1.5C pumpkin purée
  • 1C vegan chocolate chips
  • Basic Pantry: whole wheat pasty flour, sugar, baking powder, cinnamon, nutmeg, ground ginger, apple cider vinegar, Earth Balance buttery spread

Find original recipe here from Let the Good In.

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