Paleo Pumpkin Scones

The first official day of fall is FOUR days away you guys. FOUR DAYS!!! In my opinion fall is a whole mindset and way of life, so I’m getting stoked to officially be able to call it pumpkin season.  Bring on all the baking, roasted squash, homemade PSLs, pumpkin patch exploring, cinnamon, cozy sweaters, rainy days and, of course, paleo pumpkin scones!!!

For as long as I can remember the colder seasons have been my favorite. Cozy clothes are my favorite, cozy food is my favorite and having to pile on the blankets at night is my favorite. Not to mention, the onset of fall means the holidays are on the horizon and ya girl is the biggest fan of Thanksgiving and Christmas time (plus Christmas time means my birthday too!!!). I love getting to spend extra special time with my family, make healthified versions of our favorite holiday food and partake in fun traditions. Seriously, if I could live in a perpetual fall and winter I probably would.

And it’s funny because I remember when I was growing up one of my favorite parts of fall were the pumpkin scones at Starbucks. I fricken LOVED Starbucks you guys. Like LOVE LOVE LOVED it. Now I think of how much sugar I consumed in Starbucks alone (other than Starbucks I truly didn’t eat much sugar so I’m surprised I wasn’t turned off by the sugar headache it had to have given me) and want to puke a little. But hey, at least I grew out of that stage in my life LOL But back to the scones. Getting to pair a pumpkin scone with my PSL was like the perfect combo to me after high school. I didn’t do it often but when I did, I was a happy, happy gal.

I wanted to recreate something that tasted as much like this season as my old Starbucks favorite, but without all of the icky ingredients, gluten, dairy and sugar. I have to say, these paleo pumpkin scones are 10000000 times better than any Starbucks scone (or any store-bought scone in my opinion).

Paleo scones have kind of become a thing for me. They’re one of my favorites to make and the flavor combos are endless. And as much as I love all of my other scone recipes, this one takes the cake (takes the scone???). Drizzled with some coconut butter and you’re in for a real treat.

Pairing one of these paleo pumpkin scones with a hot cup of tea or coffee on a rainy, cozy fall morning? Perfection. 100% perfection. I hope you all love these as much as I do!!

XO nat

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Paleo Pumpkin Scones

Yield: 8 Scones

Author: Natalie Kelley

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Ingredients

• 3/4 cup almond flour
• 3/4 cup coconut flour
• 2 1/2 Tbsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp ground ginger
• 1/8 tsp salt
• 1/2 tsp baking soda
• 3/4 cup pure pumpkin puree
• 3 eggs
• 3 Tbsp honey
• 1 tsp pure vanilla extract
• 6 Tbsp melted coconut oil
• 3/4 cup chopped pecans
• coconut butter for optional drizzling

Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Prepare a baking sheet by "greasing" it with coconut oil or lining with parchment paper.
2. In a large bowl, mix the almond flour, coconut flour, cinnamon, nutmeg, ginger, salt and baking soda. Set aside.
3. In a separate bowl, place the eggs, pumpkin puree, honey, vanilla extract and melted coconut oil. Mix well.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Add in the chopped pecans and mix again.
6. Take the batter out of the bowl and form into a large ball and place in the center of your prepared baking sheet.
7. Flatten with your hands and form into a circle about 1 inch thick.
8. Bake for 20-25 minutes.
9. Let cool and cut into desired scone sizes and ENJOY! Optional - drizzle with melted coconut butter.

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