- 1/2 tbsp Vanilla Almond milk or add a splash of vanilla to regular almond milk
- 2 tbsp gentle sweet
- Shape into scone
- Cook in microwave for 2 mins.
- Optional Bake at 400 degrees for 15-18 mins.
- Drizzle with icing
- Mix and drizzle onto cooked pumpkin scone.
Icing should not be super runny or super thick, add almond milk slowly to get right consistency. S version: Add your favorite on plan chocolate chips Cake like version: use 3 tbsp of pumpkin and 1 tbsp of egg white in place of pumpkin and egg white above.
Icing alternative: eliminate the butter or coconut oil to keep this fp. For the icing take 2 wedges light laughing cow cheese or 1 tbsp kite hill dairy free cream cheese and mix with 1/2-1 tbsp gentle sweet, 2 pinches of salt and optional splash of maple extract. Mix together and top scone with icing. This is a delicious alternative.