Gluten Free Pumpkin Drop Scones

Gluten Free Pumpkin Drop Scones

photo by recipe author

Servings: 8
Preparation Time: 10 minutes

• 3/4 cup fresh pumpkin puree
• 3 eggs
• 1/3 cup sugar
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract
• 1 cup almond flour*
• 1/2 cup coconut flour (sifted)
• 1/2 cup tapioca starch
• 1 teaspoon baking soda
• 2-3 teaspoons cinnamon
• 1/2 teaspoon fresh ground nutmeg
• 1/4-1/2 teaspoon ground ginger
• pinch of sea salt

Preheat your oven to 350 ºF. Line your baking sheet with parchment paper.

Add the pumpkin puree, eggs, sugar, coconut oil and vanilla into a mixing bowl and cream together until well combined.

In another bowl, combine the remaining dry ingredients and slowly mix into the wet ingredients.

Using a 1/3 of a cup scoop, scoop out batter and flatten a little on the baking sheet.

Bake at 350 for 15-18 minutes, until firm to the touch.

Remove from oven and let cool a little before topping with your glaze of choice.

Enjoy!

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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