Pumpkin Protein Scones

Dry Ingredients:

2 1/2 cups sprouted grain or whole wheat flour

1/2 cup roasted pepitas (shelled pumpkin seeds)

7 tbs grated cold butter

1 1/2 tbs baking soda

2 tbs OMG! pumpkin protein powder

1Tbs cinnamon

1Tbs pumpkin pie spice

1Tbs coconut sugar

3/4tsp salt

1/4tsp vanilla bean powder

Wet ingredients:

1/3 cup canned coconut milk

1 egg

3/4 cup pumpkin purée

2 tbs molasses


Start by combining all of the dry ingredients in a large bowl, making sure to add the butter in last. You want the butter to stay cold as long as possible. In a separate small bowl, whisk together the wet ingredients. Add the wet ingredients into the dry and stir together until just combined. Use your hands to knead the dough into a ball, then fold it over onto itself about 4 times. Place dough ball onto a floured surface and use your hands to flatten it out in the shape of a circle about 7" in diameter and 1/2"-3/4" thick. Cut into 8 triangles and place the triangles onto a parchment paper lined baking sheet. Baked @ 350 degrees for 6 minutes, then rotate the pan and bake for an additional 7. Remove from the oven and allow to cool completely. If desired, top with your favorite icing recipe, maple syrup, or almond butter. 


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