GF Vegan Pumpkin SconesAfter a few recent visits to local coffee houses, I found the scones and pastries behind the glass calling to me. I resisted…however, I immediately took my cravings to my kitchen in the pursuit of a clean-eats pumpkin scone. Not only did I want it GF and vegan, but I also wanted to use readily available products and uncomplicated prep. After meeting these conditions…tinkering in the kitchen…and testing a batch…I now have to honestly say…my scone cravings have been superbly satisfied. So, for all my GF, vegan peep coffee house patrons…this one is for you. Ingredients1 cup almonds (*alternatively, almond flour)1 cup GF oats (*alternatively, oat flour)2/3 cup coconut flour (like @anthonysgoods)1 scoop vanilla pea based protein powder (such as @Nuzest_usa Smooth Vanilla Clean Lean Protein)1 teaspoon baking soda1 tablespoon pumpkin pie spice1 cup pumpkin1 teaspoon uncultured blackstrap molasses2 tablespoons coconut nectar1/4 cup almond milk2 tablespoons melted coconut oil1 tablespoon alcohol free vanilla1/2 cup cacao nibsMethodPreheat oven to 350 degrees. Place almond and oats in a dry blade container for a high powered blender (like @vitamix). Blend together until a flour consistency is achieved (*alternatively, use almond and oat flour). Add flour to a food processor with remaining ingredients, minus nibs. Process until well combined. Add nibs. Pulse until well incorporated. Place batter on a parchment lined baking sheet. Cover with another piece of parchment and using a rolling pin, flatten dough into the shape of a circle about 3/4” thick. Bake for 15 minutes. Remove from oven and cut into even slices. Return to oven for 10 minutes longer. Remove from oven again and separate slices. Bake another 7 minutes. Remove from oven and let cool. Top with glaze (below) and chopped nuts. Store left overs in refrigerator for up to three days.