Pumpkin Scones

Adapt this to yeast free...

Ingredients:

2 cups whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 teaspoons pumpkin pie spice
1 tablespoon stevia powder
5 tablespoons cold, butter cut in 1/4 inch pieces
1 teaspoon vanilla extract
1/2 cup plus 1 tablespoon milk of choice, I used 1%.1 cup pure pumpkin
1/2 cup chocolate chips ( I used grain sweetened)

Directions:

Heat oven to 425 degrees.
Line a baking sheet with parchment paper. Combine flour, baking powder, salt, pumpkin pie spice, nutmeg and stevia in a large bowl.

Using two butter knives, cut the butter in the flour mixture until pieces of butter are coated with flour the size of peas.

Make a well in the flour mixture and mix the milk and vanilla extract in a small bowl then pour into the well.

Stir in pumpkin till combined. Gently add in chocolate chips if using.

Gently stir the dough and form a ball.

Flour your hands and dust your clean counter surface with flour. Place the dough on the floured surface and knead a few times.

Transfer the dough to the lined baking sheet and shape it into about an 8 inch circle. Using as oiled pizza cutter, slice the dough into 8 triangles. Use a spatula to separate the wedges. Bake the scones until they are golden brown about 15-18 minutes.

Let them cool on the baking sheet for a few minutes then carefully slide them on to a wire rack to cool for another 10 minutes before serving.