Preheat oven to 325 degrees F and grease cupcake pan with coconut oil spray.
Prep the flax eggs by combining the ground flaxseed + water in a bowl and stirring until well combined. Allow it to sit for 3-5 minutes to thicken.
While the flax eggs are thickening, combine all wet ingredients in a bowl and mix. Then add in flax eggs and mix again.
Add the dry ingredients to the wet ingredients. Stir until well-combined.
Fold in the dark chocolate chips until evenly distributed.
Spoon the mixture into the greased cupcake pan by filling each cupcake mold only halfway. Bake for about 35-45 minutes. Scones are done when toothpick comes out clean.
Allow to cool in the pan for about 10 minutes until moving to a cooling rack. Store in the fridge for up to 2 weeks and feel free to eat them cold, reheat in the microwave and/or serve with a dollop of almond butter. Enjoy!
Recipe by at https://www.littleadaptsbyjax.com/vegan-gluten-free-pumpkin-scones/