Breakfast | Vegan Recipes from Cassie Howard

Ingredients

• Scones
• 1 cup raw pecans, chopped
• 1 cup sorghum flour
• 1 cup almond flour
• 1 tbsp baking powder
• 1/4 cup coconut sugar
• 1 tsp cinnamon
• 1 1/4 tsp pumpkin pie spice
• 1/2 tsp salt
• 5 tbsp vegan butter (I used Earth Balance)
• 3/4 cup pumpkin puree (NOT pumpkin pie filling)
• 1/4 cup non-dairy milk (I used almond milk)
• 1 tsp vanilla
• Glaze
• 1 cup powdered sugar
• 1/2 tsp cinnamon
• 3 tbsp non-dairy milk (I used almond milk)