PUMPKIN SCONES PALEO
I have always made biscuits/scones. There are sooooo many different kinds. We have always served biscuits in our house. Here is a link to my traditional scone/biscuit recipe. I can remember making these when I was a teenager. I was too lazy to cut the butter in – it is a pain. I like things to be easy. So Mom just said, “Just use oil.” So from that day on, I usually just use oil in my scones.
So this is my update on my traditional biscuit. Every time I make these pumpkin scones, I like them more and more. My daughter took some back to university with her and says they are the best with jam on for breakfast. So they freeze well. But they are equally good with soup.
Yes with soup or chili and the base for eggs benny. They are not what you would expect.
When I think of a pumpkin recipe, I think of pumpkin pie with cinnamon and nutmeg. These are savory. They have depth to them. Just try eating one.
So this is my update on my traditional biscuit. Every time I make these pumpkin scones, I like them more and more. My daughter took some back to university with her and says they are the best with jam on for breakfast. So they freeze well. But they are equally good with soup.
Yes with soup or chili and the base for eggs benny. They are not what you would expect.
When I think of a pumpkin recipe, I think of pumpkin pie with cinnamon and nutmeg. These are savory. They have depth to them. Just try eating one.
PUMPKIN SCONES PALEO
Keywords: bake paleo
Ingredients
- 1 cup almond flour
- 2 tbsp coconut flour
- 1/2 cup rice flour or gluten free flour
- 1 tsp baking powder
- 1/4 tsp sea salt, more to taste
- Optional: make them more of a sweet roll by adding a touch of cinnamon and honey
- 3 tbsp butter, cold or room temperature (not melted)
- 1/4 cup + 2 tbsp canned pumpkin (OR unsweetened applesauce)
- 1 egg
- ½ cup + 2 tbsp milk or cream
Instructions
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
In a bowl combine dry ingredients.
Cut the butter into the dry ingredients.
Add in wet ingredients; using a fork mix together to combine.
Let mixture sit 5 minutes to give the coconut flour time to absorb some of the liquid.
Scoop onto baking sheet.
You should get about 9 scones.
Bake for approximately 15 minutes or until cooked through and flakey.
Serve warm with butter.
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