This Pumpkin Scone recipe is my all-time favourite! Fall is also my favourite time of year. The outdoors become a canvas giving off a sense of new beginnings and peace. The trees start changing into a beautiful array of autumn colours and for whatever reason the sky even looks better in the evenings.
I also love fall fashion. I get to wear layers, jeans, boots and scarfs. It’s safe to say I could live in the fall season for a while. That’s not all I love about the fall. In fact, those aren’t even my favourite parts.
My absolute favourite part of the fall are the treats. A perfect day for me is dressing up in my leather jacket and brown boots to head outside for a walk with my beautiful daughter, Milia. I would enjoy the gorgeous pallet of reds, oranges, yellows and browns and even stop at my favourite local coffee shop and pick up a pumpkin spice latte paired with a pumpkin scone. Sounds pretty good, right?
The only problem is that I’m a fitness professional. I have to look good. Not only do I have to look good, I want to look good and these pumpkin treats are not benefitting me. Luckily, during my many hours at home with Milia I had a thought run through my mind, ‘why can’t I make my own treats?’ Fact is; I can’t take her outside just because I have a craving. It was like a light bulb came on in my head. I instantly began to think of healthy substitutes for the ingredients in my fall favourites.
This recipe will blow your mind.
- ¾ cup coconut flour
- 7 tablespoons coconut sugar
- 1⁄2 tablespoon baking powder
- 1⁄2 teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 6 tablespoons cold organic butter or ghee
- ½ cup canned pumpkin
- 3 tablespoons canned coconut milk
- 2 large eggs
- ½ cup powdered stevia (X2)
- 1 tablespoon canned coconut milk (X2)
- Preheat over to 425F.
- Line cookie sheet with parchment paper.
- Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.
- With a fork, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside.
- In a separate mixing bowl, whisk pumpkin, coconut milk, and egg.
- Fold wet ingredients into dry ingredients.
- Form the dough into a ball.
- Pat dough onto a lightly floured surface and form it into a 1-inch thick square.
- Use a knife to slice the dough into triangles.
- Place on prepared baking sheet.
- Let bake for 15 minutes or until scones are lightly browned on edges.
- Let cool and glaze before serving.
- Mix the stevia and coconut milk together until smooth. Spread glaze over each cooled scone. In separate bowl, mix the same ingredients only this time add in spices and drizzle.
- 1 Scone (Serving Size)
- 297 Calories
- 15g Fat
- 33g Carbs
- 5g Protein