Vegan Mini Oatmeal Butternut Squash (or Pumpkin) Scones: Your New Autumn Obsession

• 3/4 cup (185g) butternut squash puree or canned pumpkin puree – Not pumpkin pie filling. (See tips for making your own puree).
• 1/3 cup (80ml) solid coconut oil – It must be solid and cold, similar to cold butter in traditional recipes.
• 1/4 cup (60ml) unsweetened almond milk or oat milk – Plus 1 tablespoon for brushing.
• 1 teaspoon pure vanilla extract

For the Simple Glaze (Optional)

• 1 cup (120g) powdered sugar, sifted
• 1-2 tablespoons plant-based milk
• 1/4 teaspoon vanilla extract
  
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