Recipe for Health: Pumpkin Scones

What does crisp fall air, raking leaves, and warm, fuzzy sweaters make you think of? If you answered pumpkin scones, read on. If you answered something else.... read on anyways.

I love scones, especially pumpkin. But, since I also love it when my jeans fit, I can't indulge in the store-bought scones that are loaded with sugar and butter. My recipe below features no butter, little sugar, and real pumpkin that ensures these scones won't crumble into your coffee, but instead fulfill some of your daily vegetable requirement. Need more reasons to love pumpkins? They are loaded with antioxidants, vitamins A, C and E, potassium, iron, magnesium, fiber, and low in fat and calories. While this vegetable powerhouse keeps your scone moist, the coconut oil and walnuts add some healthy fat to your diet. Bonus? They mix up in about 10 minutes and make your house smell amazing.

A pumpkin scone in one hand and a cup of coffee in the other hand will give you warm, fuzzy feelings for the rest of the day, money-back guarantee!

Vegan Pumpkin Scones (don't fear the word "vegan" - it just means no fatty butter and eggs)
3 C whole wheat flour

2 T baking powder
1/4 t salt
1/4 C sugar
1/3 C coconut oil (melted in microwave-save bowl)
1 C pumpkin (not pumpkin-pie filling, but REAL pumpkin, preferably organic)
1 1/4 non-dairy milk (I used almond milk)
1/3 C walnuts

Directions:  Preheat oven to 400 degrees and lightly spray cookie sheets with olive oil. Mix all dry ingredients together, except walnuts. Add wet ingredients and mix until just combined (can still be lumpy). Fold in walnuts. Drop by 1/4 cupfuls onto cookie sheets and bake for 12-14 minutes, or until browned on bottom and firm on top. Cool and store in airtight container in fridge. These are also great if you freeze them for future enjoyment.