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
Ingredients
- 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)
Instructions
- 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
Quick notes
*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,
Variations
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!
If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases. It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard. This allows me to continue making and testing recipes for free. Thanks so much!!
*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!! I am so particular about what goes into my body, I need to be just as picky as to what goes on my body! Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does! I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!! Check out BeautyCounter for more info!! You will love it!!
