Ingredients

250g

plain flour (GF works well too)

2 tsp

baking powder

1 tsp

organic vanilla extract

120g

light brown sugar

120g

pumpkin puree

100g

natural kefir yoghurt

medium egg

120g

butter, very cold/frozen

1/2 tsp

sea salt

icing sugar drizzle, optional

1 tsp

pumpkin pie spice blend

1/2 tsp

ground cinnamon

1/2 tsp

ground turmeric

"These delicious scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days. These scones can also be frozen and heated ahead of time. Enjoy!"

Many thanks to Nikibakes for the recipe.

Method

Preheat oven to 200°C and adjust your baking rack to the middle-low position. Line 1 or 2 large baking sheets with greaseproof paper, and set aside.
Whisk the flour, baking powder, cinnamon, pumpkin pie spice, turmeric powder, and sea salt together in a large bowl. Grate the very cold/frozen butter and add it to the flour mixture and combine it with a fork, until the mixture comes together in pea-sized crumbs. Set aside.
Whisk the kefir yoghurt, the egg, pumpkin puree, brown sugar, and vanilla extract together in a small bowl. Drizzle it over the flour mixture and then mix it all together until everything appears moistened.
With floured hands, work the dough into a ball as best you can and transfer it onto a floured work surface. Press into a neat 8-inch disc and, with a very sharp knife, cut into 8 equal wedges.
Bake as is or split into individual scones. Place scones at least 2 inches apart on the prepared baking sheet(s). Bake the scones for 20-25 minutes or until lightly browned.
Remove from the oven and allow to cool for a few minutes before drizzling over some icing sugar glaze on top, this is optional but we recommend it!