Pumpkin Spice Sesame Scones.

Cooking Time: 1 hour
Recipe Difficulty: Very Easy
Servings Amount: 1

Recipe Lead: …for when Starbucks has stopped making pumpkin spice lattes…

Ingredients

• 1 3/4 cups + 1/4 cup AP flour
• 1/4 cup sesame flour
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 tbsp toasted sesame seeds
• 1/2 tsp ground ginger
• 1 tsp cinnamon
• 1/3 cup brown sugar
• 1/2 cup + 1 tbsp soy milk
• 1 tsp white wine vinegar
• 1/2 cup pumpkin puree
• 1 tbsp pumpkin spice syrup (dairy free)
• 1 tbsp sesame oil
• 1/2 cup vegan butter (cold)
• 1 tbsp maple syrup

1.  Stir together 1/2 cup soy milk with vinegar and set aside.
2.  In a large bowl, add all dry ingredients and stir with whisk.
3.  Incorporate cubes of cold vegan butter with hands or pastry cutter until flour mixture is mealy.
4.  In a separate bowl, whisk together pumpkin puree, soy milk+vingar mixture, sesame oil and pumpkin spice syrup.  Add wet ingredients to dry ingredients.
5. Using wooden spoon, mix together wet and dry ingredients until dough starts to form.  You can use your hands if it’s easier.
6. Remove semi-formed dough from bowl and place on a floured surface.  Begin forming into rectangle.
7. Fold the sides of the rectangle in and rotate the dough by 90° and repeat folding.  Rotate again and fold, etc. etc.  Do this 4-6 times.
8. Flatten dough out into a rectangle and cut into triangles with sharp knife.
9. Place on a baking sheet (you can pick up my favorite here) and brush the tops with 1 tbsp soy milk + 1 tbsp maple syrup mixture.
10. Bake at 400° F for 18-22 minutes until golden brown on top.