Grain-free Pumpkin Scones


Grain-free Pumpkin Scones

September 19, 2017



1Preheat oven to 350°F and place parchment paper on baking sheet or use Silpat.


1In a bowl, whisk together almond flour, tapioca flour, baking powder, pumpkin pie spice, sea salt, and cinnamon until well blended.

2In a separate bowl, whisk together egg, coconut oil, maple syrup or honey, and vanilla extract and mix until soft dough forms. Stir in chips.

3Form dough into a circle on lined baking sheet. Gently flatten the dough into a disc about 1-inch thick.

4Using a pizza cutter, cut into 8 wedges. No need to separate just leave in a circle. You'll be able to slice again to separate once cooked.

5Bake for 30-35 minutes [cooking time will vary based on oven so watch carefully] remove from oven and let stand for 2 minutes. Using clean pizza cutter or knife separate scones. Remove to wire rack to cool.

6Freeze leftovers.


3 cups almond flour

1/2 cup tapioca flour

1 teaspoon baking powder

1/2 teaspoon pumpkin pie spice

1/4 teaspoon sea salt

1/2 teaspoon cinnamon

1/2 cup homemade pumpkin puree, or canned pumpkin

1 egg

1/4 cup coconut oil

4 tablespoons pure maple syrup or raw honey

1 teaspoon organic vanilla extract

1/3 cup mini dark chocolate chips

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