Buckwheat Pumpkin Spiced Scones

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Buckwheat Pumpkin Spiced Scones by @plantandsprout


4-5 Emmy’s Organics Pumpkin Spice Coconut Cookies

2 cups all purpose flour

1/2 cup whole wheat flour

1/2 cup buckwheat flour

1/4 cup coconut oil (solid)

1 cup plant based milk

1 Tbsp vinegar

1/3 cup coconut sugar

1 tsp baking soda

1/2 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp salt



Preheat your oven to 350F. Line a baking sheet with parchment paper and set it aside. In a small bowl, mix combine the milk and vinegar and set it aside - it will curdle as you prep the other ingredients. In large bowl, mix together your flours, sugar, baking soda, salt, cinnamon, and nutmeg. Once this is mixed, add in your coconut oil - you don’t want it to be melted, just solid. Using a spoon or your hands, mix the oil into the dry mix - it should just break apart into small pieces. Then, add in the milk mixture and combine everything together, crumble thoroughly and fold in the Emmy’s cookies. Flour your counter and roll out your dough - sprinkle more flour on top in case it is a bit too sticky. Using a cup or cookie cutter, cut out the scones roughly two-inch high disks, and place them on your baking sheet. Bake the scones for about 20-25 minutes, and allow them to cool before adding any drizzle.


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