Paleo Pumpkin Scones (GF)
Try this Paleo Pumpkin Scones (GF) recipe, or contribute your own.
Try this Paleo Pumpkin Scones (GF) recipe, or contribute your own.
- 3 eggs
- 1 tsp vanilla
- 1 tsp baking soda
- 1/2 tsp ground cloves
- 1/4 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- â¼ tsp salt
- a pinch of nutmeg
- 1 tbs maple syrup
- â¼ cup maple syrup
- 1/2 cup pumpkin puree ((libbys is great))
- 1 tbs cinnamon
- â¾ cup almond flour
- â½ cup coconut flour (( i love nutiva))
- â¼ cup coconut oil ( melted)
- 1 tbs pumpkin puree
- 1 tbs coconut cream ( refrigerated (savoy has no preservatives and thus a more pure ta
- a pinch of ground ginger
- Carbohydrate 2.59946507211538 g
- Cholesterol 62.84375 mg
- Fat 23.5364117067308 g
- Fiber 0.134649997243514 g
- Protein 1.79490230769231 g
- Saturated Fat 14.9020828461538 g
- Serving Size 1 1 Serving (75g)
- Sodium 211.967526442308 mg
- Sugar 2.46481507487187 g
- Trans Fat 1.65634411298077 g
- Calories 226 calories
Step-by-step
- Preheat the oven to 375 degrees.
- Cover a cookie sheet with a silicone baking mat or parchment paper.
- In a large bowl, mix the 1/2 cup of pumpkin puree, 1 Tbs of cinnamon, 1 tsp ground ginger, 1 tsp ground nutmeg, and 1/2 tsp ground cloves together with a fork. Then add 1 tsp of vanilla, 1/4 cup of maple syrup, and 3 eggs to the bowl and whisk until everything is well blended.
- In a medium bowl, mix 3/4 cup of almond flour, 1/2 cup of coconut flour, 1 tsp baking soda, and 1/8 tsp of salt together. Then, pour 1/4 cup of melted coconut oil on top of the dry ingredients and mix with a fork until everything is clumpy and almost looks like "sand".
- Pour the dry ingredients, or "sand" mixture, into the pumpkin mixture. Mix everything together with a fork. At first, the mixture will seem too wet, but keep mixing. Mix until there are no clumps left and the mixture thickens up into a dough.
- Take the dough out of the bowl with your hands and make it into a ball. Then put the ball of dough onto a clean surface and flatten it with your hands, until it is an 8 inch circle. It will look like a VERY thick pancake.
- Cut the dough in half, then in fourths... etc... until the dough is cut into 8 scones. Using a spatula, separate each scone and place them onto the covered cookie sheet.
- Bake the scones at 375 degrees for 25-30 minutes.
- While the scones are baking, make the frosting! Mix 1 Tbs pumpkin puree, 1 Tbs refrigerated coconut cream, 1 Tbs maple syrup, 1/4 tsp cinnamon, a pinch of ground ginger, and a pinch of nutmeg together.
- Remove the scones from the oven and let them cool on the cookie sheet. Once cool, evenly sprinkle the frosting onto each scone.
Paleo Pumpkin Scones: A Gluten-Free Delight
As a busy working mom, finding time to bake is a luxury, but sometimes, the craving for a warm, comforting treat is simply too strong to ignore. That's where these Paleo Pumpkin Scones come in – a delightful blend of autumnal flavors and convenience. They’re gluten-free, making them perfect for those with dietary restrictions or sensitivities, and the recipe is surprisingly straightforward, even for someone who considers themselves a kitchen novice.
The beauty of this recipe lies in its simplicity. No complicated techniques or obscure ingredients are needed. The combination of pumpkin puree, warm spices, and a touch of sweetness creates a perfectly balanced flavor profile. The scones themselves are moist and tender, with a slightly crumbly texture that complements the creamy, spiced frosting. I use Libby's pumpkin puree because of its consistent quality and readily availability, and Nutiva coconut flour for its finer texture.
These scones aren't just for special occasions. They are versatile enough to be enjoyed for breakfast, a midday snack, or even a dessert alongside a cup of tea or coffee. I often bake a batch on the weekend and store them in an airtight container. They’re delicious warmed up in the microwave or toaster oven, and provide a quick and satisfying pick-me-up during my busy week.
The process is quite simple, and what's best is how quickly you can whip them up. From mixing the ingredients to having them ready to bake, it takes barely an hour of work. The baking time is relatively short, about 25-30 minutes, meaning you’ll have a delicious treat to enjoy in no time at all. The frosting adds that final touch of sweetness and spice, taking the scones to another level of deliciousness.
What I love most about this recipe is that I can adapt it to my liking. For instance, sometimes I add a handful of chopped pecans or walnuts to the dough for added crunch. Other times, I experiment with different spices, like cardamom or allspice, to give the scones a unique twist. The possibilities are endless!
Making these scones is more than just baking; it’s a little act of self-care in a busy schedule. The aroma of pumpkin and cinnamon fills the kitchen, creating a warm and inviting atmosphere. And the satisfaction of enjoying a homemade treat, knowing you made it yourself, is unparalleled. It's a reminder to slow down, savor the moment, and enjoy the simple pleasures in life.
So, whether you're a seasoned baker or a complete beginner, I highly recommend giving these Paleo Pumpkin Scones a try. They're quick, easy, delicious, and perfect for sharing with friends and family. Enjoy the warmth of autumn in every bite!
