Pumpkin Scones
Pumpkin, almond flour, and flaxseed flour make these scones aromatic and add fiber, while coconut oil keeps them tender. Warm spices highlight the gentle sweetness and baking creates a dense yet soft texture.
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Inventory: Oven
238
Servings: 8 (1 serving ≈ 60 gram)
Digestion time: 3 hour
Complete protein: ✔
Combine the pumpkin puree (250 g) with the egg (50 g) and melted coconut oil (35 g).
Mix the coconut flour (50 g), almond flour (50 g), flaxseed flour (30 g), baking powder without starch (10 g), stevia (to taste), vanilla (to taste), cinnamon (1.5 g), ground ginger (0.5 g), and nutmeg (1 g).
Combine the two mixtures, knead the dough, and refrigerate it for 30 minutes.
Shape the dough into a 1.5–2 cm thick round, divide it into 8 pieces, and transfer them to a baking sheet.
Bake the scones at 180°C for about 30 minutes, then cool them completely.
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