Vegan Pumpkin Scones with Dates

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Pumpkin Scones with Dates and Cinnamon

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  • Category: Snack

Description

Yes it is possible to create a mouth-watering scone without all the artery clogging butter, and yes it will taste delicious!!!


Ingredients

Scale
  • 2 1/2 cups Almond Flour (also called Almond Meal)
  • 1/2 cup Coconut Flour
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon sea salt
  • 6 tablespoons brown sugar or coconut sugar (plus 2 additional tablespoons to sprinkle on top)
  • 3/4 cups pureed pumpkin (homemade or canned (no sugar added))
  • 1/4 cup coconut oil (warmed so it’s a liquid, if necessary (coconut oil will melt in hot weather, but will be solid when the ambient temperature is cooler))
  • 1/4 cup chopped, pitted dates

Instructions

  1. Pre-heat oven to 400 degrees F
  2. Combine the almond and coconut flours in a medium bowl and whisk with a fork. Add the baking powder and the salt and whisk again.
  3. Add the pumpkin, the coconut oil, sugar and the dates or raisins to the flour mixture. Combine all the ingredients with a wooden spoon (or your clean hands) until a ”shaggy” dough forms. If the dough seems too wet, you can add a bit more almond or coconut flour.
  4. Turn the dough out onto a baking sheet lined with parchment paper (or a silicone baking pan liner) and flatten it into a thick circle. Cut the dough into eight equal triangle-shaped pieces, and then sprinkle the top of the scones with the additional organic sugar (press the sugar down a little so it adheres to the scones).
  5. Move the pieces apart a bit so the scones are separated from each other by an inch or two, then bake until they are starting to brown on top.
  6. Start checking at 15 minutes, but these should take 18-20 minutes to bake.
  7. Transfer to a rack to cool before serving.

 

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