Pumpkin Scones
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2 Tablespoons
Flax Powder
1/4 cup
Raw Pecans
1 cup
Almond Meal
1/2 cup
Coconut Flour
1/2 teaspoon
Baking Soda
1/2 teaspoon
Baking Powder
1 cup
Brown Rice Flour
1/4 teaspoon
Salt
1 tablespoon
Pumpkin Pie Spice
1/2 teaspoon
Cinnamon
1/2 teaspoon
Ground Cloves
1 cup
Organic Pumpkin Puree
1/3 cup
Maple Syrup
1 teaspoon
Vanilla Extract
1/2 cup
Melted Coconut Oil
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Prepare the flax eggs and let sit for 5 minutes.
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Lightly toast pecans on medium heat. Let cool and chop coarsley.
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In a large mixing bowl, add all the dry ingredients together.
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Mix thoroughly!
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In a smaller bowl, add all wet ingredients and mix thoroughly (include the flax eggs!)
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In the dry ingredients, use hand or spoon to make a well in the center for the wet ingredients!
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Pour in wet ingredients and mix thoroughly.
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Add toasted pecans here as well (optional: 1/4 cup dark chocolate chips!)
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Lightly dust a clean cutting board with brown rice flour. Time to shape the scones!
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Divide the dough into two parts. With your hands form a ball and place on the board. Gently press down forming a round disc about 1 inch thick.
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Cut disc into 6 equal scones. Repeat on the 2nd disc!
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Line a baking tray with parchment paper and bake scones for 20 minutes at 350 degrees until they are light brown.
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Voila! Enjoy!
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Jade And Deborah
We’re a mother-daughter team who make delicious, anti-inflammatory recipes to make you feel great!
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