One of my favorite things about fall baking/cooking is fresh pumpkin. I roast quite a few pumpkins each year and use some right away for baking and then freeze the rest to use throughout the winter. Yesterday, I roasted 3 sugar pumpkins and have yummy mason jars full of pumpkin puree just begging to be used. Our local Earthfare had sugar pumpkins on sale + I got three from one of our local apple orchards/pumpkin patches (tuttles). So tonight I set out to create a pumpkin scone (which quickly turned into drop scones because the batter was way to soft). One of the things I was attempting, was to create a grain free scone that wasn’t full of cups and cups of almond flour. Recipes I have used in the past have used 3-4 cups of almond flour and I have been trying to balance my families consumption of nuts. I also wanted to include more pumpkin then most recipes called for. While, I really liked the extra pumpkin, it definitely made the batter only scoopable.
The batter is combination of eggs, coconut flour, almond flour, tapioca starch, pumpkin and spices. I used a combination of cinnamon, nutmeg and fresh ground ginger for my pumpkin spice flavor. Ginger is actually a spice that I tend to overlook. but I happened to have a big, fresh container sitting out on my counter. I had just stocked up on some bulk spices & herbs at Earthfare, the night before when I made my first batch of herbal cough syrup for my husband (I will share my experiences with those recipes later). I am glad I added the ginger because it gave a nice kick to the spice combination.
For the glaze on the pumpkin drop scones … I don’t really have a recipe to share. I honestly just started adding ingredients to a bowl and kept adjusting along the way. I used approximately 2 Tbsp of almond butter, 2 Tbsp of almond milk, 1 Tbsp of brown sugar, a little cinnamon and a little vanilla all mixed and just spooned on top while the pumpkin scones were warm.
This will definitely be a recipe that I will add into our fall rotation!
- ¾ cup of fresh pumpkin puree
- 3 eggs
- ⅓ c. coconut sugar
- 2 T. coconut oil
- 1 tsp. vanilla
- 1 c. almond flour
- ½ c. coconut flour (sifted)
- ½ c. tapioca starch
- 1 tsp. baking soda
- 2-3 tsp. cinnamon
- ½ tsp. fresh ground nutmeg
- ¼-1/2 tsp. ground ginger
- pinch of sea salt
- Preheat your oven to 350 and line your baking sheet with parchment paper.
- Add the pumpkin puree, eggs, coconut sugar, coconut oil and vanilla into a mixing bowl and cream together until well combined.
- In another bowl, combine the remaining dry ingredients and slowly mix into the wet ingredients.
- Using a ⅓ of a cup scoop, scoop out batter and flatten a little on the baking sheet.
- Bake at 350 for 15-18 minutes, until firm to the touch.
- Remove from oven and let cool a little before topping with your glaze of choice.