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Paleo Pumpkin Scones

Ingredients


3 eggs
⅓ cup pumpkin puree
¼ cup honey
1 teaspoon vanilla extract
½ cup coconut flour
2 ½ teaspoons pumpkin spice
¼ teaspoon baking soda
pinch sea salt
2 tablespoons coconut oil, chilled in freezer

For the glaze:

2 teaspoons maple syrup
2 teaspoons almond butter
1 ½ teaspoons honey
1 ½ teaspoons coconut oil (soft but not melted)
⅛ teaspoon pumpkin spice or cinnamon

Cooking Instructions

1. Preheat oven to 350F and line a baking sheet with parchment paper.

2. In a large mixing bowl (or in your stand mixer) combine eggs, pumpkin puree, honey, and vanilla extract. Mix until combined.

3. Add in coconut flour, pumpkin spice, baking soda, and sea salt. Mix until combined. Remove chilled coconut oil and chop into small pieces, add them into the mix and combine.

4. To shape the scones, simply measure out ¼ cup and create a round ball like shape. Press it down so that it’s about 1″ tall. Alternatively, you can use a biscuit cutter to shape the scones. Place biscuit cutter flat on the baking sheet, fill it with ¼ cup of dough. Press down with your hands to give it shape and lift cutter away. You will be left with a perfectly round shaped scone. Repeat with remaining dough.

5. Bake for 20-25 minutes until the tops are golden. Remove and allow biscuits to cool on baking sheet prior to transferring onto a cooling rack.

For the glaze:

1. Combine all ingredients in a small bowl and whisk until coconut oil is incorporated into the mix. Once scones have cooled off, drizzle them with glaze.

Paleo Pumpkin Scones

Prep Time: 25 Minutes

Cook Time: 25 Minutes

Total Time: 50 Minutes

Servings: 6

Calories: 168 Per Serving

Meal Type

Nutrition Facts

Carbohydrates: 19.5g | Fat: 8g | Saturated Fat: 5.3g | Sugar: 14.3g | Sodium: 122mg | Fiber: 3.9g | Protein: 5.4 | Cholesterol: 93mg

Applied Diet Types

  • Paleo

Ingredients


3 eggs
⅓ cup pumpkin puree
¼ cup honey
1 teaspoon vanilla extract
½ cup coconut flour
2 ½ teaspoons pumpkin spice
¼ teaspoon baking soda
pinch sea salt
2 tablespoons coconut oil, chilled in freezer

For the glaze:

2 teaspoons maple syrup
2 teaspoons almond butter
1 ½ teaspoons honey
1 ½ teaspoons coconut oil (soft but not melted)
⅛ teaspoon pumpkin spice or cinnamon

Cooking Instructions

1. Preheat oven to 350F and line a baking sheet with parchment paper.

2. In a large mixing bowl (or in your stand mixer) combine eggs, pumpkin puree, honey, and vanilla extract. Mix until combined.

3. Add in coconut flour, pumpkin spice, baking soda, and sea salt. Mix until combined. Remove chilled coconut oil and chop into small pieces, add them into the mix and combine.

4. To shape the scones, simply measure out ¼ cup and create a round ball like shape. Press it down so that it’s about 1″ tall. Alternatively, you can use a biscuit cutter to shape the scones. Place biscuit cutter flat on the baking sheet, fill it with ¼ cup of dough. Press down with your hands to give it shape and lift cutter away. You will be left with a perfectly round shaped scone. Repeat with remaining dough.

5. Bake for 20-25 minutes until the tops are golden. Remove and allow biscuits to cool on baking sheet prior to transferring onto a cooling rack.

For the glaze:

1. Combine all ingredients in a small bowl and whisk until coconut oil is incorporated into the mix. Once scones have cooled off, drizzle them with glaze.