Pumpkin Scones
 
 
Sherri:
Recipe type: Breakfast/Brunch/Dessert
Cuisine: Fall/Vegan/Gluten Free
Ingredients
  • 1 cup almond flour
  • ½ cup tapioca flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ¼ teaspoon ginger
  • 1 teaspoon vanilla extract
  • ¼ cup pumpkin puree
  • 3 tablespoons maple syrup
  • 1 teaspoon orange zest
Directions
  1. Preheat oven to 350*.
  2. Line a baking sheet with parchment paper.
  3. Mix toghether the dry ingredients.
  4. Add the wet ingredients (vanilla, pumpkin, maple syrup, zest).
  5. Form dough into a circle about an inch thick, and slice the circle into quarters.  This will create perfect triangle shaped scones.  But, you can also use a cookie cutter.  I've pictured them both ways.
  6. Place your preferred scone shape onto parchment lined baking sheet.
  7. Bake for 20 minutes.
  8. Eat hot or store for later.  You can also freeze these for a breakfast on-the-go during the week.
Recipe by Shaped By Sherri at https://shapedbysherri.com/pumpkin-scones/