I think I’ve decided that I’d rather be sick in bed all day than have a cold. I mean, at least with the flu you get to stay home for a day or two and then you’re good to go. With a cold, you’re stuck struggling through the work day with a twitchy nose and watery eyes. Sneezing every 2 minutes and quickly running out of Kleenex.
Which wouldn’t necessarily be the worst thing ever if food didn’t taste blah as well.
I don’t think I’ve ever realized how much I love the taste of food until it all tasted the same.
Which is probably why, as soon as I started feeling better this weekend, I decided to work on four new recipes. And why I found myself eating all of them yesterday. Oops.
I was probably the most excited about making these pumpkin scones. I absolutely love scones. I’m not sure why. But I think they’re fantastic. Mid-morning with my coffee? Mmm, perfection.
These particular scones are gluten-free (do I even need to say that anymore? I can’t remember the last time I used anything other than gfree flour), full of pumpkin, and stuffed with all of my favorite extras. While they are softer and more moist than traditional scones, I don’t think you’ll be missing anything with these Pumpkin Packed Scones:
Ingredients
2 c. almond flour
1-1/2 tsp. baking powder
1/4 tsp. sea salt
1 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/2 c. pumpkin puree
3 tbs. pure maple syrup
1 egg
2 -4 tbs. almond milk, if needed
Add-ins:
1/4 – 1/2 c. dried cranberries (craisins)
1/4 – 1/2 c. chopped pecans
1/4 – 1/2 c. unsweetened coconut flakes
Directions
Preheat oven to 375 degrees. Whisk together first 5 ingredients in a large mixing bowl. In a separate smaller bowl, combine pumpkin puree, egg, and maple syrup.
Mix wet ingredients into dry until just combined. Add a couple tablespoons of almond milk to the mixture if it appears too dry, but the mixture should be sticky so you shouldn’t need much if any!
Once combined, add in the extras of your choice. I highly recommend adding in all 3, with the amounts to your liking! I chose to do about 1/2 c. each of craisins and chopped pecans, and about 1/4 c. unsweetened coconut flakes for the perfect texture.
Divide dough in half, and form two balls; flatten out each on a greased cookie sheet to about an inch thick. Scones will not rise very much, so make sure to keep them thick.
Use a knife to score each circle into 6 scones.
If the dough is too sticky, slightly wet your hands (or knife) with cold water.
Bake at 375 for approximately 20 minutes, or until scones are golden brown and a toothpick comes out clean.
Pumpkin Packed Scones
Gluten-free and packed with flavor, makes for a delicious fall time breakfast.
Directions
- Preheat the oven to 375 degrees. Whisk together first 5 ingredients in a large mixing bowl. In a separate smaller bowl, combine pumpkin puree, egg, and maple syrup.
- Mix wet ingredients into dry until just combined. Add a couple tablespoons of almond milk to the mixture if it appears too dry, but the mixture should be sticky so you shouldn’t need much if any!
- Once combined, add in the extras of your choice. I highly recommend adding in all 3, with the amounts to your liking! I chose to do about ½ c. each of craisins and chopped pecans, and about ¼ c. unsweetened coconut flakes for the perfect texture.
- Divide dough in half, and form two balls; flatten out each on a greased cookie sheet to about an inch thick. Scones will not rise very much, so make sure to keep them thick.
- Use a knife to score each circle into 6 scones. If the dough is too sticky, slightly wet your hands (or knife) with cold water.
- Bake at 375 for approximately 20 minutes or until scones are golden brown and toothpick comes out clean.
