Unlike the British version of a dry, flavorless scone, these scones are moist and tender like a muffin top. Its toasty hue comes from the combination of roasted pumpkin and fall spices and uses coconut oil instead of butter, so it's vegan. Easy to make and absolutely delicious, these will be on heavy rotation in my kitchen this fall.
Preheat oven to 350 degrees and line a large baking sheet with parchment paper or a silicone mat.
In the bowl of a food processor fitted with an "S" blade, add the flour, sugar and coconut oil and process until crumbly.
Add in the pumpkin, cinnamon, ginger and cloves, salt, baking soda and vanilla and process again until a thick dough is formed. Add in the apple cider vinegar and process once more to incorporate it thoroughly.
Using 1/4 cup, scoop a heaping amount of dough and drop it evenly onto the baking sheet until you have 8 mounds. If desired, use damp fingers to form the mounds into rounds or squares or whatever you desire.
Place baking sheet in the oven and bake until the centers are firm to the touch, about 20 minutes or until your kitchen smells like fall.
Once the scones are done, remove from the oven and allow to cool completely before adding glaze.
Stir together cashew butter, arrowroot, maple syrup and water and stir to combine. Add more water if needed to thin, then spoon the glaze over each scone. If you have one, use an offset spatula to glaze the scones. If desired, sprinkle the scones with toasted pumpkin seeds. Serve and enjoy.
Store any leftover scones at room temperature for two days or in the fridge for up to a week, though they are best eaten the day they are made.