Mini Pumpkin Pie Scones
Author: Meg Staples
Recipe type: Paleo/Gluten Free
Cuisine: Scone
Prep time:
Cook time:
Total time:
Serves: 8 scones
- ½ cup pumpkin puree
- ½ cup coconut flour
- ½ cup arrowroot powder or tapioca starch
- 1 egg
- 2 tablespoons coconut oil
- 2 tablespoons honey or maple syrup
- 1½ tablespoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Preheat the oven to 400 degrees
- Mix all ingredients into a bowl
- Make dough into a ball
- Place dough on a baking sheet (grease the pan with coconut oil or use a silpat)
- Press down on the ball of dough until it is in a flat pancake shape
- Divide the dough evenly into eight triangles
- Separate the scones slightly
- Place in the oven for 14-17 minutes or until edges brown
- Enjoy
Serving size: 1 scone Calories: 118 Fat: 5g Carbohydrates: 19g Sugar: 6g Sodium: 102mg Fiber: 5g Protein: 2g
Recipe by Veggie Staples at http://veggiestaples.com/mini-pumpkin-pie-scones/
3.2.2019