Andrea's Delicious Healthy Pumpkin Scones

I've always been obsessed with pumpkin. I don't care what day or season of the year it is, pumpkin is always good and delicious. I also love eating guilt free. The magic of eating real food and healthy food is that you don't feel bad for eating something so delicious! Now I'm not saying if you eat the whole pan yourself that that you will lose weight. To warn you, you might end up wanting to eat the whole batch yourself. Moderation is good. Control yourself!! haha. In this particular batch I added a little bit of dark chocolate, which is why this particular batch tasted so amazing. I love chocolate, and I always buy at least 70% cocoa. 

Enjoy! These are definitely husband and kid approved.

Pumpkin Scones

Ingredients:

1 cup stone ground whole wheat flour

3/4 cup oatmeal

1 1/2 cup coconut flour (can substitute with flour and oatmeal)

1 tbsp. ground cinnamon

1/4 tsp ginger powder

1/4 tsp clove powder

1/2 tsp nutmeg

1 tsp vanilla

1/2 tsp sea salt

2 teaspoons baking powder (aluminium free)

1/4 cup coconut oil

2 Tbsp ground flax

1 egg

3 Tbsp unsweetened almond milk

1/3 cup pure maple syrup

1/4 cup unsweetened applesauce

 1 can of pureed pumpkin 

Optional: 3 Tbsp dark chocolate or cocoa nibs or 1/2 cup dried fruit like raisins or cranberries

(Optional): 
Sprinkle lightly on top of each scone with:

Ground flax or oatmeal

and

Palm sugar

*Try to use all organic ingredients when possible*

What to do:

Preheat your oven to 425F

Combine all dry ingredients in bowl and mix. Spoon Coconut Oil into dry mixture, and blend well. Combine all wet ingredients in another bowl. 

Add dry ingredients into wet ingredients, and mix thoroughly. 

Add in dark chocolate or dried fruit and mix through. 

Cut the scones into rounds using a cutter.  To stop the dough sticking, dip the cutter into a little flour in between each one.  If you don't have a cutter, then just form scone looking shapes with your hands.  I form in shapes of about 2"x 3."

Place scones on baking tray lined with parchment paper. Sprinkle flax or oatmeal, and palm sugar on each scone.

Bake for approximately 20 minutes until golden and cooked through.

Makes about 12 Scones
Author:  Andrea Collins