Are you still in the mood for pumpkin? I hope so! This may be the last one? I’m sorry… I just really let pumpkin season get the best of me. My in laws were recently here and my brother in law, Ryan, is an excellent baker. We made a batch of some pumpkin english muffins… they weren’t pumpkin-y enough for me (and we burned ’em, oops)! Still working on that recipe…
Anyways, these are delicious, my mom helped, of course. They are great because they are just enough for a snack and not so over indulgent you feel bad about just eating one. more. thing. at the holidays… (it is that season). These are great for holiday parties, too (and maybe people won’t feel so bad if you tell them that they aren’t sugar laden)!
- 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
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