Pumpkin Scones

MAKES 6-9 SCONES

• Gluten Free

• Dairy Free

INGREDIENTS

• 1 & 1/2 cups diced pumpkin

• 1 egg

• 1 tbsp coconut sugar

• 2 tbsp maple syrup

• 1 tbsp almond butter

• 1 cup buckwheat flour

• 1 heaped tsp baking powder

• 1 tsp cinnamon

• 1 tsp nutmeg

• A few cracks of pink salt

METHOD

1. Preheat oven to 180 degrees celsius and line a baking tray.

2. Steam and mash the diced pumpkin (instructions below).

3. Combine mashed pumpkin, egg, coconut sugar, maple syrup and almond butter in a bowl and whisk until smooth.

4. Add flour, baking powder, cinnamon, nutmeg and salt to the wet mixture and combine until a stick dough forms.

5. Using a tablespoon, spoon out mixture onto the lined baking tray until all the mixture has been used, then sprinkle with extra coconut sugar and cinnamon.

6. Bake in preheated oven for 12 mins.

7. Add coconut flour to the cooked scones for decoration and serve warm with some peanut butter or honey!

NOTES

I made 9 medium sized scones with this recipe but it would perfectly make 6 larger ones if you evened out the mixture!

Steaming in the microwave:

Place pumpkin in a microwave oven safe dish, cover with boiling water and put the lid on. Microwave on high for 5 mins. Drain excess water and then mash pumpkin until smooth.