fall is here, so let’s celebrate with pumpkin scones!

I love Fall. Fall means crisp air, warm sweaters, changing leaves, and pumpkin everything. Plus, everyone knows it’s baking season.

So when I woke up on Friday morning after coming home from a trip to San Diego (where the seasons don’t actually change) to the smell of Fall, my soul was happy. I’ve been in need of change after a bit of a rough summer, and the changing seasons bring with them some new perspective. I went for a walk to take it all in, and took the time to notice the beautiful autumn leaves everywhere, the crispness in the air, and a sense of peace (new morning routine) and I knew it was truly here. As soon as I got back, it was straight to the kitchen to get the creative baking juices flowing with that most special Fall ingredient.

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Who doesn’t love pumpkin? Who doesn’t love a warm cup of coffee with a delicious scone on a Fall morning? If you love these things like I do, keep reading. If you don’t, keep reading. I hope to change your mind by Christmas time. Expect lots of great recipes that include pumpkin coming your way, from desserts, and breakfast baked goods to stews, crock pot dishes, and all kinds of main meals. I don’t plan on overwhelming any dish with pumpkin, but a faint hint of this wonderful flavor can really do wonders for all kinds of dishes. It’s versatile, offers a great consistency, and is super healthy too! So here we go; Introducing my very first Fall recipe of the year, and therefore, my very first Fall blog recipe ever! Paleo Pumpkin Chocolate Chip Scones… a great start to any Fall morning!

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[recipe title=”Paleo Pumpkin Chocolate Chip Scones (GF)” servings=”6″ time=”30 min” difficulty=”easy”]

WHAT YOU NEED:

  • 1 cup almond flour
  • 2 TB coconut flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp sea salt
  • 2 tablespoons cold grass-fed butter (I used Paleo Butter)
  • 1 large pastured egg
  • 1/3 cup organic pumpkin purée
  • 1 TB apple cider vinegar
  • 1 TB maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup dark chocolate chips (I used Enjoy Life)

WHAT YOU DO:

  • preheat oven to 350 degrees
  • mix almond flour, coconut flour, baking soda, spices, and salt in a medium bowl
  • now, break your butter into bits and work into the flour until you have a crumbly flour mixture
  • in a separate bowl combine egg, pumpkin, vinegar, maple syrup, and vanilla
  • pour wet ingredients into dry and combine until you have a sticky dough
  • fold in your chocolate chips and make a dough ball
  • stick dough into the fridge for 20 minutes to make it easier to work with
  • now flatten it out on a baking sheet like a big thick pancake
  • cut into 6 even triangles and separate (at least 1/4 inch between them)
  • bake for 20-25 minutes until lightly browned and a toothpick comes out clean
  • let them cool and enjoy!

* find notes on all of my ingredients HERE [/recipe]

These were a real hit in our house. Happy Fall everyone! What’s your favorite pumpkin recipe? Give me some ideas in the comments below, and I’ll get creative!

By | 2015-03-31T13:40:23-08:00 September 27th, 2014|Breakfast, Recipes|11 Comments

About the Author:

I am a Certified Nutrition Consultant and a Certified CrossFit Trainer. I have a passion for educating, and I absolutely love teaching others about nutrition, functional movement, and the power each has to set the foundation for health, wellness, and true quality of life. I LOVE to eat and fuel my body to live life to the utmost, and I wholeheartedly believe that sustainably sourced, nutrient dense foods can be the greatest form of medicine as well as the ingredients to create the most delicious, palate pleasing meals (it’s a win-win!)

11 Comments

  1. Beata September 28, 2014 at 2:08 am - Reply

    Looks incredible! Do you think I could use ghee for the butter?

    • cflaurab September 28, 2014 at 2:32 am - Reply

      Definitely! I actually did in this recipe! Either will work, but just make sure the ghee is cold!

      • Beata September 28, 2014 at 11:40 am - Reply

        Thanks so much! I’m going to give it a try as soon as I can!

        • cflaurab September 28, 2014 at 4:25 pm - Reply

          Awesome! Let me know what you think!

          • Beata October 5, 2014 at 11:08 pm

            Um…these are crazy good!! Seriously, my boyfriend and I ate most of the scones in one night and had to stop ourselves before we finished them. Thank you!!

          • cflaurab October 8, 2014 at 7:16 am

            That’s so wonderful! I’m super pumped that you loved them. Make them last 🙂

  2. Tracy October 13, 2015 at 10:09 am - Reply

    What’s is in the photo with the wooden spoon on the left and the red shaker on the right? It’s look yummy!

    • Laura Bruner October 13, 2015 at 11:48 am - Reply

      Hi Tracy! That is a photo of the ingredients for the scones before they have been blended. This is one of my favorite recipes! Hope you enjoy 🙂

      • Tracy October 29, 2015 at 3:38 pm - Reply

        Thanks Laura! I’ll have to find the almond and coconut flour. Everything else I have on hand! Can’t wait to try these.

  3. […] HERE is the link to apple butter, which can be used a spread on all of your favorite pumpkin baked goods or pancakes, as a flavor-filled addition to your chai tea, or even as a great pairing for a […]

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