MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Pumpkin Spice Sesame Scones
Categories: Scones
     Yield: 1 Batch

 1 3/4 c  AP flour; +1/4 c
   1/4 c  Sesame flour
     1 ts Baking powder
   3/4 ts Baking soda
   1/4 ts Salt
     1 tb Toasted sesame seeds
   1/2 ts Ground ginger
     1 ts Cinnamon
   1/3 c  Brown sugar
   1/2 c  Soy milk; +1 tb
     1 ts White wine vinegar
   1/2 c  Pumpkin puree
     1 tb Pumpkin spice syrup
          - (dairy free)
     1 tb Sesame oil
   1/2 c  Vegan butter; cold
     1 tb Maple syrup

 Stir together 1/2 cup soy milk with vinegar and set aside.

 In a large bowl, add all dry ingredients and stir with whisk.

 Incorporate cubes of cold vegan butter with hands or pastry cutter
 until flour mixture is mealy.

 In a separate bowl, whisk together pumpkin puree, soy milk & vingar
 mixture, sesame oil, and pumpkin spice syrup. Add wet ingredients to
 dry ingredients.

 Using wooden spoon, mix together wet and dry ingredients until dough
 starts to form. You can use your hands if it's easier.

 Remove semi-formed dough from bowl and place on a floured surface.
 Begin forming into rectangle.

 Fold the sides of the rectangle in and rotate the dough by 90° and
 repeat folding. Rotate again and fold, etc. etc. Do this 4 to 6 times.

 Flatten dough out into a rectangle and cut into triangles with sharp
 knife.

 Place on a baking sheet and brush the tops with 1 tb soy milk & 1 tb
 maple syrup mixture.

 Bake at 400°F for 18 to 22 minutes until golden brown on top.

 Recipe by Joanne Molinaro

 Recipe FROM: <https://thekoreanvegan.com/pumpkin-spice-sesame-scones/>

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