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Mini Almond Butter Pumpkin Spice Scones

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A three-bite vegan and gluten free scone that’s spiked with fall flavors! Naturally sweetened and topped with a creamy maple almond butter icing!

Ingredients

SCONES:

  • 1/2 Tbsp. chia seeds*
  • 1.5 Tbsp. warm water
  • 1 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp. cinnamon
  • 1/2 tsp. pumpkin spice
  • pinch salt
  • 2 Tbsp. maple syrup
  • 1 Tbsp. melted coconut oil
  • 1 Tbsp. almond butter
  • splash pure vanilla extract

ICING:

  • 1 Tbsp. almond butter
  • 1/2 Tbsp. maple syrup
  • unsweetened vanilla almond milk to thin
  • chopped almonds to top, optional

Instructions

  1. Make the scones: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Mix chia seeds and water in a small bowl and set aside to gel.
  3. Add almond flour, baking powder, cinnamon, pumpkin spice, and salt in a large bowl. Whisk well to combine and remove any almond flour lumps.
  4. Add maple syrup, coconut oil, almond butter, vanilla, and chia/water mixture to a small blender or food processor. Blend until mostly smooth.
  5. Pour wet ingredients into the dry ingredients, and mix with a spatula. The batter will be thick.
  6. Transfer batter to the prepared baking sheet, and form into a flat circle, about 1/2 inch thick. Cut into 8 scones, and separate the scones on the baking sheet.
  7. Bake for 17-20 minutes, or until the edges of the scones are slightly darkened and browned. Allow scones to cool on the baking sheet. When the scones are completely cool, top with maple almond butter icing.
  8. Make the icing: Combine almond butter, maple syrup, and a few drops of almond milk in a small bowl. Whisk to combine. Add additional almond milk to thin; you’ll want it to be thick but smooth.

Notes

*I used white chia seeds here. If you use black chia seeds, know that the color might be a bit different/darker.

Find it online: https://www.fooduzzi.com/2016/09/mini-almond-butter-pumpkin-spice-scones/

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