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Pumpkin Spice Paleo Scones

Brenna May
This recipe is perfect for Fall and pumpkin spice cravings! I personally am not a fan of pumpkin spice lattes but definitely indulge in my fair share of pumpkin pie & pumpkin spice baked goods throughout the Autumn. You can make it dairy free simply by omitting the ghee, but personally I love it that way.
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Prep Time 5 mins
Cook Time 18 mins
Servings 8

Ingredients
  

  • 2 cups / 225g almond flour
  • ⅓ cup / 60g allulose OR 3/4 tsp pure monk fruit powder
  • 1/4 tsp baking soda
  • 1/2 tsp cream of tarter
  • ¼ teaspoon sea salt
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp allspice
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/2 cup pumpkin purée
  • 2 Tbsp ghee or grass fed butter optional
  • 1 teaspoon vanilla extract
  • 1 egg

Instructions
 

  • Preheat the oven to 180° Celsius / 350° Fahrenheit.
  • Combine the dry ingredients - almond flour, erythritol, baking powder and salt - in a bowl.
  • Add the melted ghee, pumpkin purée, vanilla and egg. Stir into the dry ingredients until a dough forms.
  • Form a ball and place onto a baking pan lined with unbleached parchment paper. Flatten into a disc shape, about 1 inch thick and 6 inches in diameter. Cut into 8 wedges and move the pieces about 1 inch apart.
  • Bake for 18-22 minutes until golden. Let cool completely in the pan - these scones are fragile when hot but they firm up as they cool down.

Notes

If using a mini convection oven, bake at time is 14-15 minutes.
If you would like to make this auto-immune protocol, substitute mace for nutmeg.