Servings: 8 scones
Calories: 464kcal
Ingredients
Scones
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup arrowroot flour
- 1/2 cup coconut sugar
- 1/2 cup palm oil shortening
- 1/2 cup pumpkin puree
- 1/2 cup coconut yogurt Coyo brand
- 2 tablespoons golden milled flax meal
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon sea salt
- 1/2 teaspoon nutmeg
Glaze
- 2 tablespoons nut butter peanut or cashew
- 2 tablespoons arrowroot flour
- 1 1/2 tablespoon maple syrup
- 1-2 tablespoons water
Instructions
- Preheat oven to 375F.
- In a large mixing bowl or KitchenAid stand mixer (which I prefer) incorporate the flour, coconut sugar, shortening, and spices. Then add the rest of the ingredients and combine.
- Line a baking tray with parchment paper. Pour the dough onto the baking tray and form into a round ball, press down to form a 2" high round loaf. Cut into 8 slices and bake on 375F for 35 minutes until golden brown.
- Prepare the maple glaze by blending the ingredients together in a food processor (or by hand in a small bowl) and drizzle over the baked scones.
Nutrition
Calories: 464kcal | Carbohydrates: 51g | Protein: 13g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 493mg | Potassium: 47mg | Fiber: 14g | Sugar: 18g | Vitamin A: 2250IU | Vitamin C: 0.8mg | Calcium: 280mg | Iron: 2.7mg
Tried this recipe?Let us know how it was!