Fall and Winter time basically means we add pumpkin to everything in any way we possibly can. And we are NOT mad about it! This strawberry pumpkin scone will transport you into fall time when you bite into it. In this recipe, our olive oil is used as the binding agent and adds a healthy fat compared to butter. This recipe is also a single serving which is perfect for a quick dessert craving or double it and share it with a friend!

We recommend Vitality in this recipe because of its more neutral flavor compared to Joy. Vitality’s earthy undertones will compliment the pumpkin extremely well. 

Ingredients: 

• 30 grams of flour 

• 1/4 tsp baking powder 

• ¼ tsp of cinnamon 

• Pinch of salt 

• 20 grams of pumpkin puree (not pumpkin pie filling, but if you like a super sweet scone go for it!)

• 10 grams of sugar-free maple syrup 

• 5 grams of icing sugar aka powdered sugar

• 25 grams of strawberries 

• 5 grams of cashew milk (or any other milk alternative) 

Directions: 

• Preheat oven to 350℉ and line a baking sheet with parchment paper. 

• Mix together the dry ingredients (flour, baking powder, cinnamon, and pinch of salt).

• Add in wet ingredients (pumpkin puree, maple syrup) and thoroughly mix before adding the next ingredient. 

• Fold in strawberries carefully so they do not get squished. 

• Once all ingredients are combined, plop your batter onto the parchment sheet and shape it into a scone (any shape will do but the traditional drop shape is always a favorite). 

• Cook for about 15-20 minutes or until golden brown. 

• Mix together the powdered sugar and milk alternative to make a simple glaze for your scone. 

• Once the scone is cooled, drizzle your glaze onto your scone and enjoy!