Yes it is possible to create a mouth-watering scone without all the artery clogging butter, and yes it will taste delicious!!!
- 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
- Pre-heat oven to 400 degrees F
- 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.
- 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.
- 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).
- 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.
- Start checking at 15 minutes, but these should take 18-20 minutes to bake.
- Transfer to a rack to cool before serving.