Maple Pumpkin Scones
Yields: 8 scones
- 2 1/2 cups almond flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp ground ginger
- 1/4 tsp salt
- 1 tsp baking soda
- 1 egg
- 1/2 cup pumpkin puree
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tbsp almond butter
Preheat oven to 375.
Combine almond flour, spices, salt, and baking soda in a medium size bowl.
Whisk together egg,maple syrup, vanilla, almond butter, and pumpkin in a separate bowl.
Add egg mixture to dry mixture until thoroughly combined.
Knead dough with hands until all ingredients are thoroughly spread throughout.
Form dough into a ball and place on a piece of parchment paper.
Flatten dough into one large circle, 1/2-1 inch thick.
Cut into 8 small triangles (like a pizza).
Place scones onto a baking sheet lined with parchment paper.
Bake for 10-12 minutes or until they begin to lightly brown on edges.
Allow to cool for about 5 minutes on baking sheet, then completely on wire rack.
Top with grass-fed butter, nut butter, etc. I highly recommend chocolate hazelnut butter. Just saying.
- Preparation time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes