Pumpkin, brown sugar, cinnamon, ginger, and nutmeg make this an autumn classic perfect for breakfast time.
12 - 15 Scones
In the bowl of a mixer add flour, brown sugar, baking powder, salt, cinnamon, ginger powder and nutmeg and mix until well blended. Add in butter and mix until butter forms small round balls about the size of a pea (about 2 minutes).
In the meantime, blend tofu in a food processor until smooth. Transfer to separate bowl and combine with pumpkin puree. Slowly fold in the dry ingredients with the tofu mixture.
Spoon 2-3” rounds on a sheet of parchment paper and place in freezer for 30 minutes. Transfer to greased baking sheet and bake at 400F for approximately 25 minutes or until golden brown on edges.