Updated: Dec 17, 2019
Yay, it's pumpkin season! There's nothing like the aroma that permeates a home when cooking pumpkin blended with warming spices like cinnamon, nutmeg, ginger and cloves (writing it alone warms my heart). That's why this week is dedicated to all things pumpkin, starting with spiced pecan pumpkin scones!
Crispy on the outside and fluffy on the inside, these scones are nutrient dense with the oat flour (goodbye LDL cholesterol!), pecans (plant-based protein and healing omega 3's) and spices (blood sugar control and mega phytonutrient-power...seriously, you guys—cloves are off the chart when it comes to antioxidants). Almond flour and oat flour can be interchangeable so if you only have one or the other you can use whichever you have on hand.
1 Tbsp chia seeds + 2 Tbsp water for soaking seeds
1 cup oat flour (or whole oats, which will become flour when you add to food processor)
1 cup almond flour
1 tsp baking soda
1 3/4 Tbsp pumpkin pie spice*
1 cup pecan pieces
1/2 cup unsweetened soy milk (or other plant-based milk)
1/4 cup maple syrup
1/2 cup pumpkin puree
1 tsp vanilla extract
How to make
Preheat the oven to 425 degrees.
Add the 2 Tbsp water to the 1 Tbsp chia seeds and let soak for about 5 minutes, stirring to make sure the seeds are covered. (They should be a gel-like texture after 5 minutes.)
While the chia seeds are soaking, add all of the dry ingredients, except the pecans, to a food processor. If using whole oats, pulse until the oats become oat flour.
Add the wet ingredients to a small stove top sauce pan and heat on medium-high heat, stirring until the butter is melted and ingredients are blended.
Add the wet ingredient mixture and the chia seeds to the dry ingredients in the food processor and blend until it's a dough-like consistency.
At this point you can taste the dough and see if you'd like to add a little more cinnamon or pumpkin spice.
With a spatula, scoop dough into a large bowl.
Using a spatula, stir in the pecans.
Using a tablespoon, add the scone dough to a parchment-lined baking sheet. I made them into 2" wide by 2" high, which yielded about 24 scones. You can space them close together as they will not expand.
Cook for 10-12 minutes. Let cool before serving (they'll get crispier on the outside as they cool.)
*I had pumpkin pie spice I wanted to use up before we move, but it's easy to make your own pumpkin pie spice as well. Here's an awesome recipe from Spend with Pennies.
2 tablespoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground ginger
3/4 teaspoon allspice
3/4 teaspoon ground cloves