Description

Perfectly golden-brown pumpkin scones with a tea-infused soft, cakey center to go CRAZY for. Especially paired with a hot mug of tea, these healthier pumpkin & tea scones are one of my favorite seasonal treats! Paleo, Grain-Free, Refined-sugar-free, gluten-free.

Ingredients

Scale

1 cup almond flour
2/3 cup tapioca flour
1/4 cup coconut flour
1/2 cup granulated monk fruit sweetener
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
2, 3-gram Wise Ape Coconut Turmeric tea bags (see notes for substitutes)
1/3 cup room-temperature coconut oil
1/2 cup pumpkin puree
2 tbsp. unsweetened almond milk
1 large egg
(Optional) Coconut butter to decorate

Instructions

Cut open 2 herbal tea bags. If the contents are already finely-ground, add directly to the food processor with the other dry ingredients. Pulse for 2-3 times until well-mixed. If the tea mixture is not finely-ground, use a spice grinder to do so.
Add in the room temperature coconut oil, pumpkin puree, almond milk, and whisked egg to the dry ingredients and pulse on high for 30-45 seconds, until a cohesive dough forms. It should be thick and slightly sticky.
Place the dough into the freezer for 30 minutes to chill. Preheat the oven to 400F and prepare a baking sheet by lining it with parchment paper while you’re waiting.
Once chilled, form the dough into a giant circle with your hands on the prepared baking sheet. The circle should be about 3-4″ thick.
With a sharp knife, cut into 8 even sections. Separate each one slightly before baking.
Bake for 25 minutes, drizzle with melted

Notes

Chai tea, earl grey tea, English breakfast tea, or any of your favorite herbal teas should work for this recipe.

Category: breakfast, something sweet
Method: bake

Nutrition

Serving Size: 1 scone
Calories: 225
Sugar: 1.5
Fat: 17
Carbohydrates: 14
Fiber: 3
Protein: 4.5

Keywords: pumpkin recipe, pumpkin sconces, healthy baking, low carb, low sugar, refined-sugar-free, paleo, grain-free, gluten-free, monk fruit, paleo scones, paleo baking