Pumpkin Scones

Is it already? Can it be that.. ? Really? The first Pumpkins are out there? I could not resist though! I am so ready. Away with the Watermelons and here you are Pumpkin Spice!

...yes I am that mainstream I just go ahead and post pumpkin everything.. deal with it ;)

Nutty Pumpkin Scones

• 1 cup of Almonds
• 2|3 cup Pumpkin
• 1 Egg
• 1 Tsp Vanilla
• 1 Tbsp Maple Syrup
• 1|4 cup Vanilla soy milk
• about 1|2 Tbsp of each : cinnamon, nutmeg, ginger
• 1|4 cup plain Jogurt
  
• For a cinnamon swirl on top
• 1 tsp cinnamon
• 1 Tbsp Maple Syrup
• 1 Tbsp Jogurt
  
• Cream cheese topping
• 1 Tbsp plain Cream Cheese
• 1 Tsp cinnamon
• a splash of Vanilla Soy Milk

1. Preheat oven to 200°C
2. Grate almonds, mix with dry ingredients and set aside.
3. Mix Pumpkin together with wet ingredients in a food processor.
4. Slowly mix dry ingredients into the wet batter.
5. The texture should be slightly thick and creamy.
6. Put onto a baking sheet and form into a round shape.
7. Mix the topping ingredients together and swirl on top of the batch.
8. Bake for 25 minutes on 200°C. Take the scones out an precut triangle sapes.
9. Put back into the oven for another 15 minutes on 175°C.
10. Let your scones cool down fully until you add your cream cheese topping.
11. Gently mix your Cream cheese spread and drizzle over scones.
12. Serve and enjoy the pretty time of the year!