Paleo Pumpkin Scones

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

Write a review

Save Recipe

Print

Ingredients

1. 2 cups Cassava Flour
2. 1 1/2 t. baking soda
3. 1/2 t. salt
4. 1 t. cinnamon
5. 1/2 t. nutmeg
6. 1/4 t. cloves
7. 1/2 cup coconut sugar
8. 1/2 cup ghee
9. 1/2 cup pumpkin puree
10. 1/2 cup coconut cream
11. 1 t. vanilla
12. 1 egg

Icing

1. 1 cup coconut manna
2. 1/4 cup maple syrup
3. Pinch nutmeg

Instructions

1. Preheat oven to 400

Scones

1. Mix all scone ingredients together
2. Shape into round loaf
3. Pat down on a floured surface until about one inch thick
4. Cut into wedges and place on parchment lined cookie sheet
5. Bake 10 to 12 minutes, until cooked through

Icing

1. Mix all ingredients together
2. Drizzle over top of cooled scones

Paleo on the Go Test Kitchen http://blog.paleoonthego.com/