It’s Pumpkin season folks, here’s another great recipe! Pumpkin Scones!
Scones are a great breakfast/brunch item to enjoy with a little coffee while having a nice relaxing post workout morning. Our executive chef has recreated a classic scone recipe using Cassava Flour, coconut cream and coconut sugar. The pumpkin makes them perfect for the season. They are light and fluffy just like a scone should be. And the sauce? YUM! Make sure to bookmark this recipe and try it at home.

Pumpkin Scones
2016-10-20 09:32:14

Ingredients
- 2 cups Cassava Flour
- 1 1/2 t. baking soda
- 1/2 t. salt
- 1 t. cinnamon
- 1/2 t. nutmeg
- 1/4 t. cloves
- 1/2 cup coconut sugar
- 1/2 cup ghee
- 1/2 cup pumpkin puree
- 1/2 cup coconut cream
- 1 t. vanilla
- 1 egg
Icing
- 1 cup coconut manna
- 1/4 cup maple syrup
- Pinch nutmeg
Instructions
- Preheat oven to 400
Scones
- Mix all scone ingredients together
- Shape into round loaf
- Pat down on a floured surface until about one inch thick
- Cut into wedges and place on parchment lined cookie sheet
- Bake 10 to 12 minutes, until cooked through
Icing
- Mix all ingredients together
- Drizzle over top of cooled scones
Paleo on the Go Test Kitchen http://blog.paleoonthego.com/