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Pumpkin Streusel Scones

It’s November.


Already we’ve eaten our fair share of fall delight. Cinnamon Rolls. Apple Pie. I’ve also recently made this Honey Cranberry Cornmeal Bread.

For each of the above mentioned items, and more, Matty B’s comment has been, “Tastes good. Needs crumble.” Meaning streusel, aka extra sugar and butter, please.

There are many requests that my husband makes that are immediately denied. Soda and ice cream. Daily. Pizza. Daily. Me wearing leggings. Daily.

The crumble was a request I was willing to grant.


These scones are reminiscent of Starbucks, which, if you’re like us, makes you happy because you’re pretty sick of the La Boulange line of pastries they offer. I’m just not a French pastry girl, I guess.


Side note: we stopped at Starbucks yesterday (for someone who dogs on Starbucks so much, I sure spend a lot of money there…) and I was immediately smitten by their advent calendars. Have you seen these? It’s 25 little magnetic numbered silver boxes with candy inside. I purchased it and showed it to J Man. His immediate response?

“#5 is missing.”

What? Really? I quickly searched for #5. He was right. No #5. We returned it.


The moral of the story is, if you go to Starbucks, you can’t get a pumpkin scone with streusel, but you can get an advent calendar with a missing #5.


It might be simpler to just make these scones and then buy one of those cheapy advent calendars with the perforated windows that you punch out filled with substandard chocolate.

Or! Make this DIY advent calendar from Pinterest! Just make sure you fill one of the pails with streusel for Matty B.

Pumpkin Streusel Scones

2 cups ww pastry flour
1/3 cup brown sugar
2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp salt
4 TBS earth balance vegan butter
4 oz vegan cream cheese
1/3 cup pumpkin purée
1 tsp molasses
1/4 cup coconut milk

1/2 cup ww pastry flour
1/4 cup oatmeal
1/4 cup earth balance vegan butter
1 tsp pumpkin pie spice
1/4 cup brown sugar


In a food processor, combine all dry ingredients until combined. Add butter and cream cheese, pulsing until sandy in texture. Add remaining wet ingredients, mixing just until dough comes together. Refrigerate dough for 1 hour.

Meanwhile, combine all streusel ingredients, mixing until crumbly in texture. Pat scone dough into a circle and push crumble into top of dough, spreading all around.

Cut into 8 wedges and bake at 375 for 20 minutes. Serbs warm.


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