• Amy Lippert, NTP

Paleo Egg-Free Pumpkin Scones

Updated: a day ago

These melt in your mouth pumpkin spice scones will be your favorite breakfast this fall. The best part...they are Paleo, Whole30 friendly, gluten-free, dairy-free and egg-free!


Pumpkin Scone Recipes


Paleo Egg-Free Pumpkin Scones


1/3 cup Coconut cream, cream only and melted

2/3 cup Pumpkin Purée

1 tsp Vanilla

1 Tbsp ACV

2 cups Almond Flour

1/3 cup Coconut flour

3/4 cup Tapioca/Arrowroot starch

3/4 cup Coconut sugar

2 Tbsp Gelatin

1 tsp Sea salt

1 tsp Baking Soda

1 tsp Pumpkin Spice

Raw Pepitas for garnish (opt)

2 Tbsp Coconut Manna, melted (opt)


Directions:


Preheat oven to 350


In a small bowl, combine coconut cream ACV, pumpkin purée and vanilla, stir well and set aside.


In a large mixing bowl combine all dry ingredients except pepitas, mixing well with a fork or whisk to combine. Pour in liquid ingredients and mix well with a large spoon or spatula until a wet dough comes together.


On a piece of parchment, shape dough into a circle about 2-2.5” thick. Cut through with a knife into wedges. Move wedges to a parchment lined baking sheet (I used a pie turner to move each piece), top with pepitas and bake for 22-25 minutes.

Cool completely before serving and drizzle with warmed coconut manna, enjoy!


Easy Pumpkin Scone Dough

Pumpkin Spice Scones

Scone Recipe

How to Make Pumpkin Scones


Did you make this recipe? Tag @almond.milk.and.cookies on Instagram and hashtag it #almondmilkandcookies



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