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RECIPE
19 INGREDIENTS12 STEPS1hr 5min

Paleo Pumpkin Scones with Spiced Drizzle

These Paleo Pumpkin Scones with Spiced Drizzle are incredibly tender, full of pumpkin flavor, and more than a little addicting!
Paleo Pumpkin Scones with Spiced Drizzle Recipe | SideChef
These Paleo Pumpkin Scones with Spiced Drizzle are incredibly tender, full of pumpkin flavor, and more than a little addicting!
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
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Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
1hr 5min
Total Time
35min
Active Time
$1.29
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8

Scones

1 1/4 cups
Almond Flour , sifted
3/4 cup
Arrowroot Starch
1/3 cup
Cassava Flour
1/2 Tbsp
Baking Powder
1/4 tsp
Baking Soda
1/2 tsp
1 tsp
Ground Cinnamon
1/2 Tbsp
Pumpkin Pie Spice
1/2 cup
Coconut Sugar , sifted
1/3 cup
cut into small pieces
1/4 cup
Full-Fat Coconut Milk
1
Large Egg

Pumpkin Drizzle

2 Tbsp
Arrowroot Starch
3 Tbsp
Coconut Milk
up to 4 Tbsp
1/2 tsp
Pure Vanilla Extract
1/2 tsp
Pumpkin Pie Spice
1/8 tsp
Ground Cinnamon
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Nutrition Per Serving

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CALORIES
456
FAT
20.0 g
PROTEIN
5.1 g
CARBS
69.1 g

Cooking Instructions

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Step 1
Mix Almond Flour (1 1/4 cups) , Arrowroot Starch (3/4 cup) , Cassava Flour (1/3 cup) , Baking Powder (1/2 Tbsp) , Baking Soda (1/4 tsp) , Sea Salt (1/2 tsp) , Ground Cinnamon (1 tsp) , Pumpkin Pie Spice (1/2 Tbsp) , and Coconut Sugar (1/2 cup) in a large bowl.
Step 2
Add Grass-Fed Butter (1/3 cup) to dry ingredients, using fork, pastry blender, or hands to mix in until a crumbly mixture forms.
Step 3
Create a hole in the center of the crumbly mixture and the Egg (1) , Pumpkin Purée (1/2 cup) , and Full-Fat Coconut Milk (1/4 cup) . Stir well until fully incorporated, leaving you with a sticky dough.
Step 4
Place the bowl in the freezer for 30 minutes (do not skip this step).
Step 5
While the dough chills, preheat the oven to 400 degrees F (200 degrees C) and line the baking sheet with parchment paper.
Step 6
Meanwhile, make Paleo powdered sugar. Combine Coconut Sugar (1 cup) with Arrowroot Starch (2 Tbsp) and blend in a NutriBullet for 30-60 seconds, starting slow and stopping as needed until you have a fluffy mixture.
Step 7
Sprinkle arrowroot flour on a parchment-lined baking sheet and place the chilled dough on top. Use hands to mold dough into an approximately 8-inch diameter disk. You may need to wet your hands to keep them from sticking to the dough. Use a sharp knife to cut into 8 equal wedges.
Step 8
Separate wedges so they’re about 2-inches apart on a baking sheet. If the dough has gotten too sticky to work with, return to the freezer for another 5 minutes or so.
Step 9
Once wedges are ready to bake, brush them with a little of the leftover coconut milk, this gives them a slightly crispy top. Then sprinkle each with a little of the homemade paleo powdered sugar.
Step 10
Bake in the oven for 20 minutes or until the top is lightly brown.
Step 11
While scones are baking, prepare pumpkin drizzle by adding 2/3 cup homemade paleo powdered sugar, Coconut Milk (3 Tbsp) , Pure Vanilla Extract (1/2 tsp) , Pumpkin Pie Spice (1/2 tsp) , and Ground Cinnamon (1/8 tsp) . Whisk until a smooth consistency is reached.
Step 12
Once scones are baked and cooled, drizzle each one with the pumpkin glaze and serve fresh!
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Nutrition Per Serving
Calories
456
% Daily Value*
Fat
20.0 g
26%
Saturated Fat
8.4 g
42%
Trans Fat
0.0 g
--
Cholesterol
45.6 mg
15%
Carbohydrates
69.1 g
25%
Fiber
3.3 g
12%
Sugars
36.2 g
--
Protein
5.1 g
10%
Sodium
386.7 mg
17%
Vitamin D
0.1 µg
0%
Calcium
100.5 mg
8%
Iron
1.4 mg
8%
Potassium
289.9 mg
6%
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