While autumn may not officially start until September 23, I began celebrating September 1st! Yes, my house is decorated, I’ve had my first official fall drink from Starbucks, and I’ve already started baking all things pumpkin.
You can say I’m pretty basic, but that’s okay because I am totally cool with it! Fall is my favorite season, and I want to get the most out of it this year! Starting now with my first official pumpkin recipe of the season: Pumpkin Scones
This is the second time I have attempted making scones…and I am pretty pleased! The key is to drain your pumpkin using a paper towel to soak up the excess moisture. This will help give the scone more of a “biscuit” texture versus muffin. Either way, it will taste delicious!
Fun facts about pumpkin:
According to the USDA Food Composition Database, 100% pure pumpkin contains 50 calories, 2 grams of protein, 11 grams of carbohydrate, and 3 grams of fiber per half cup serving. Pumpkin is also a great source of beta carotene which is a precursor to Vitamin A in the human body. Beta carotene is found in red-orange pigmented foods such as cantaloupe, butternut squash, carrots, sweet potatoes, and pumpkin. Vitamin A helps with vision, immunity, reproduction and cellular communication.
There are so many fun ways to incorporate pumpkin into different baked goods and recipes, so stay tuned as I experiment with my favorite fall flavor!
These pumpkin scones are gluten free, refined sugar free, and refined flour free. You can make these scones dairy free by omitting the butter and using coconut oil. I find that it is easier to “cut butter” into the dough than coconut oil which is why I chose it for this recipe.
2 cups almond flour
1/3 cup coconut flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cornstarch
2 tsp cinnamon
2 tsp pumpkin pie spice
1/4 tsp salt
6 T cold butter, cut into cubes
1/2 cup 100% pumpkin puree, strained
1/4 cup Maple Syrup
1/4 cup almond milk
- In a medium sized bowl, add almond flour, coconut flour, baking powder, baking soda, cornstarch, cinnamon, pumpkin pie spice, and salt. Mix together.
- Using a fork or pastry cutter, “cut” butter into flour, making sure all the chunks get evenly distributed throughout.
- In a separate bowl, mix egg, strained pumpkin puree, almond milk and maple syrup.
- Add pumpkin mixture to dry ingredients and mix well.
- Put dough in freezer for 30 minutes.
- After dough is chilled, form into 6-7 inch disk.
- Lightly dust parchment paper lined baking sheet with cornstarch. Place disk on top.
- Cut disk into 8 even scones (dip knife in water if dough is too sticky).
- Bake at 400 degrees F for 20-25 minutes.
- Allow to cool, then dust with powdered sugar + cinnamon.
Stay tuned for more pumpkin (and other fall) recipes! It’s my favorite season!
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What is your favorite fall treat? Let me know in the comments!
Until Next Time,
Katrina Detter, RD, LDN
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