Makes 12| Prep time: 10 minutes | Cooking time: 20 minutes |

Ingredients

300g flour (I used GF)
1 tsp xanthan gum
300g pumpkin puree
1 tsp xanthan gum
2 tsp baking powder
½ tsp bicarbonate of soda
2 tsp all spices
50g coconut oil
1 tsp vanilla extract
100g coconut sugar
2 tbsp coconut yoghurt
50ml rice milk
Pinch of hamalyan salt
50g rasins
20ml coconut milk mixed with 2tsp coconut sugar

Pre-heat the oven to 180 degrees.

In bowl sieve the flours, xanthan gum, baking powder, bicarbonate of soda, all spices, salt and combine. Pour the mixture in a food processor and add the coconut oil, blend until the mixture resembles breadcrumbs. Add the raisins and coconut sugar and blend again.

Add the coconut yoghurt, milk, vanilla, pumpkin puree and pulse a few times until the dough holds together.Turn the dough out onto a floured surface and spread down to 5cm thick. Using a circle cutter, cut 12 scones.

Place in a baking tray lined with baking paper and brush with the coconut and sugar mixture, then sprinkle with more coconut sugar.

Bake for 20 minutes.