It's that time of year when people get all excited about Pumpkin Lattes and Pumpkin Scones from Starbucks! I have to say I have not tried either one, not a coffee person and have been gluten free for years so the scone was never an option.
What is a scone? They originated in Britain and are thought of as individual light quick breads, made with a small proportion of butter and a high proportion of raising agent. Some may include dried fruit or chocolate chips. Traditionally they were served with butter or cream along side a morning or afternoon tea. My recipe does not include butter or oil, the pumpkin takes the place of that. You will also notice that I use 1 tsp of baking soda (rising agent) which is about double what I would use in a typical baked good.
I'm not tying to recreate the Starbuck's Scone, but here is a recipe that I think you will enjoy! I made a maple almond butter drizzle for the top of mine, but you could simply enjoy these warm with grass-fed butter.
Pumpkin Spice Scones
- 1 1/2 cups almond flour (I used Honeyville*)
- 1/2 cup coconut flour
- 1/3-1/2 cup granulated sweetener (coconut palm sugar)* (I used 1/2 cup erythritol for low sugar option)
- 2 eggs
- 1/3 cup canned pumpkin (makes sure it’s not puree or these will be too moist)
- 1 1/2 tsp cinnamon (measure all spices as heaping)
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1 tsp soda
- 1 tsp vanilla
- 1/4 tsp sea salt
- 1/4 cup nuts or chocolate chips (optional)
- With a handheld mixer, beat the eggs, sugar and pumpkin. Stir in the vanilla after.
- In a mixing bowl, combine the flours, spices, salt and soda
- Combine the two bowls and mix well. Make sure the coconut flour is mixed in, it tends to clump
- Fold in the nuts or chocolate chips
- Dough should be stiff enough to form into two equal balls. Place on a parchment lined cookie sheet
- Form into two round loaves about 3/4 to 1 inch in thickness
- Cut each loaf into 4 pieces and separate the pieces so they cook evenly
- Bake at 350 for 20 minutes or until browned
- Remove from heat and place on a wire cooling rack so they can dry out. Scones should not be real moist
*I suggest using Honeyville, Bob’s may make these too moist. They’ll still be good but not scone like.
*If you want to use less sugar, increase the almond flour amount by the amount of sugar you leave out.
I have found that baked goods that have coconut flour in them are better once they have been refrigerated. Coconut flour absorbs moisture and needs time to set in recipes. I have heard that the cold will condense some moisture onto the baked good. Whatever it is, I suggest doing it!!! Store baked goods in an airtight container,
For the glaze, I put almond butter, some maple syrup (I used Xylitol Maple Syrup for low sugar option) and a bit of unsweetened vanilla coconut milk (to thin it out) into a blender. Pour the mixture into a small ziploc bag and cut a very small hole in the corner of the bag. This makes drizzling easy and pretty!
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