Pumpkin Spice Scones

🧂 Ingredients

• 2 cups almond flour
• 1/2 cup arrowroot starch
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 2 tsp pumpkin pie spice
• 1 tsp salt
• 2 tbsp cold butter
• 1 large egg
• 1/2 cup pumpkin puree

  *drained – see note*
• 1/4 cup coconut palm sugar
• 1/2 tsp almond extract
• melted butter
• turbinado sugar
• 1/4 cup milk chocolate chips

Instructions

• 1 In a large bowl combine the almond flour, arrowroot, baking soda, baking powder,
  pumpkin pie spice, and salt. Whisk to combine.
• 2 Using a box grater, grate frozen butter. Using a pastry cutter or two forks cut
  the grated butter into the flour mixture until it resembles pea-sized pebbles.
• 3 In a large bowl whisk together the egg, pumpkin, coconut palm sugar, and almond
  extract.
• 4 Using a wooden spoon combine the dry mixture with the wet mixture.
• 5 Place the dough in the fridge to chill for at least 15 minutes.
• 6 Preheat oven to 350°. Line a baking sheet with parchment paper. Sprinkle your
  work surface with a bit of almond flour and melt 1 tbsp of butter to brush the
  top of your scones.
• 7 Remove dough from the refrigerator and place on your floured surface. Shape the
  dough into a large circle, then cut into 8 even triangles by cutting in half
  twice.
• 8 Brush the tops of the scones with melted butter and sprinkle with turbinado
  sugar (optional)
• 9 Carefully place each scone onto the prepared baking sheet. Bake for 16-18
  minutes or until scones are golden along the edges.
• 10 Remove from the oven and allow to cool.
• 11 In a double boiler melt white chocolate chips and drizzle on top of cooled
  scones.

Nutrition Info