Vegan Pumpkin Scones with Currants and Pecans

½ cup extra virgin olive oil
1/3 cup raw pecans
3 tablespoons currants, soaked in boiling water for 10 minutes
2 tablespoons soymilk
1 teaspoon lemon juice
2 cups whole spelt flour, plus more for dusting the counter
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon dry ginger powder
1/4 teaspoon freshly grated nutmeg
½ cup maple sugar or rapadura
½ teaspoon sea salt
½ cup mashed steamed winter squash
1 tablespoon maple syrup

Place olive oil in the freezer, for about half an hour.

Pre heat oven to 350 degrees Fahrenheit.

Spread pecans on a baking tray and toast for 6 minutes, remove from oven and roughly chop or crush and set aside.

Drain currants and set aside.

Combine soymilk with lemon juice, stir and allow to sit for a minute or until it thickens and curdles.

Sift flour, baking powder, baking soda, cinnamon, ginger and nutmeg into a mixing bowl. Stir in rapadura and salt and mix well. Scrape olive oil into flour mixture and use you finger tips to combine. Mash squash with maple syrup and add to the flour mixture. Add pecans, currants and soymilk mixture, then gently stir to combine.

Transfer dough to a flour dusted counter top. Lightly dust your hands and the top of dough and gently press down, creating a 6 inch disc. Cut into 8 wedges and use a spatula to transfer them to a parchment lined baking tray, placing them at least 2 inches apart.

Bake for 15 minutes, remove from oven and allow to cool a few minutes before eating.
Makes 8 medium-large scones.