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Our nutritious spin on a seasonal brunch treat featuring Boku Super Protein!


  •  1.5 cup whole wheat flour
  •  1/2 cup oats
  •  1/2 cup Boku Super Protein powder
  •  1/4 cup coconut sugar
  •  1 1/2 tsp baking powder
  •  1/2 tsp baking soda
  •  1/2 tsp salt
  •  1 tbsp pumpkin spice
  •  2 tsp cinnamon
  •  4 tbsp chilled coconut oil (it should be hard)
  •  3/4 cups unsweetened vanilla almond milk
  •  1/2 cup pureed pumpkin
  •  1 tsp vanilla extract


Glaze Ingredients: 


  • 2/3 organic powdered sugar
  • 2-3 tsp coconut milk
  • 1/4 tsp pure vanilla extract
  • 1/4 tsp pumpkin pie spice


  1. Preheat oven to 375 F. Spray a round cake pan with nonstick spray.
  2. Whisk the flour, oats, Boku Super Protein powder, sugar, baking powder, baking soda, and salt in a large bowl. Blend together the cold coconut oil into the mixture until it resembles coarse crumbs.
  3. Mix the almond milk, pumpkin, and vanilla extract in a small bowl. Add to flour mixture, stirring until moistened.
  4. Transfer the dough to the round cake pan and pat down until evenly filled. Brush the dough with a little more milk using a pastry brush, then sprinkle some more sugar.
  5. Bake the scones for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 5 minutes, then remove from the pan and let them cool completely on a wire rack. Cut into about 8 slices.
  6. To make the glaze, whisk together all the ingredients until smooth. Add just 2 tsp of coconut milk initially, then add more if needed to reach a good consistency. Drizzle over scones once cooled. 

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