Scone Labu dengan Maple dan Molasses Glaze

Instructions

1. Preheat oven to 400 degrees (204 C).
2. Add flour, oats, almond meal, baking powder, brown sugar, pumpkin pie spice, and salt to a food processor and process until well combined. Add butter and pulse until pea-sized.
3. Transfer flour mixture to a large bowl. In a separate bowl, whisk together the almond milk, pumpkin puree, eggs and vanilla extract.
4. Add wet ingredients to the dry and mix until just combined. If it's still too sticky, add a bit more flour.
5. Transfer to a floured surface, working with well-floured hands, and delicately pat into a 1-inch thick circle.
6. Cut into 8 even sections and transfer to a parchment or silicone lined baking sheet. Bake for 22-24 minutes or until the bottoms are light golden brown and they look a little toasty on top.
7. Remove from the oven and let cool on a cooling rack for at least 5 minutes before applying the glaze - they should be only slightly warm to the touch.
8. Once you've decided which glaze you prefer (I much preferred the maple, but I'm a maple lover at heart) stir the ingredients together in a small bowl until well mixed.
9. Spoon over cooled scones and serve immediately.
10. Store scones in an airtight container for up to three days, though they are best when fresh.