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
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  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
  1. 1 cup coconut manna
  2. 1/4 cup maple syrup
  3. Pinch nutmeg
  1. Preheat oven to 400
  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
  1. Mix all ingredients together
  2. Drizzle over top of cooled scones
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