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Pumpkin Scone? Don’t Kid!

Wed September 27
Cafe of Life Chiropractic Studio

Oh man, I love the fall! The weather, the soups but man, I hate those Pumpkin Scones for being so tasty. Here’s a recipe from the Unconventional Baker that let’s you have your scone and eat it too! But just because this is an Eat by Design approved recipe doesn’t mean it’s not a treat. Enjoy responsibly.

INGREDIENTS — Scone:

1 ¼ cups pureed cooked pumpkin (room temp)

½ cup coconut oil

¼ cup coconut butter (manna)

¾ cup maple syrup (room temp(

¼ cup hot water

1 tbsp pure vanilla extract

dash of salt

1 tsp cinnamon

½ tsp cloves

¼ tsp allspice

⅛ tsp nutmeg

1 ½ cups coconut flour

1 cup tapioca starch

INGREDIENTS — Glaze:

1 cup cashews

pre-soaked and strained.

⅓ cup maple syrup

2 tbsp coconut oil

1 tbsp unsweetened vanilla almond milk

INGREDIENTS — Drizzle

a third of the glaze mixture above (see step 7)

2 tbsp pureed cooked pumpkin

1 tbsp unsweetened vanilla almond milk

1 tsp cinnamon

⅛ tsp cloves

⅛ tsp nutmeg

INSTRUCTIONS

  1. Pour the coconut oil, coconut butter, pumpkin puree, maple syrup, hot water, vanilla, and spices into a large mixing bowl and blend all the ingredients together into a smooth mixture using an immersion blender (you can also mix by hand or put this mixture through a food processor and then pour into a mixing bowl).
  2. Cut parchment paper large enough to cover a cookie sheet. Place it on a cutting board and set aside.
  3. Add coconut flour and tapioca starch to the liquid mixture in the mixing bowl and mix using a wooden spoon to combine the liquid ingredients with the dry. Now it’s time to get your hands dirty — Use your hands to thoroughly knead the dough and then lump it into a large ball.
  4. Place the dough ball onto parchment paper on the cutting board. Flatten it with your hands into a 1″ tall disc. Fix up and round off all the edges with your hands so that the disc looks nice and rounded everywhere. Using a knife cut the disc into 8 triangles. Do not separate the scones. Place the entire cutting board into the fridge and refrigerate for at least 20 minutes.
  5. Preheat oven to 350F. Once the scones have chilled, remove from the fridge and transfer the parchment paper along with the scones onto a cookie sheet. Carefully separate and spread the scones. Bake scones for approximately 22-26 minutes (watch the edges and remove from oven when they begin to brown). Then, cool on a cooling rack for 10 minutes.
  6. In the meantime prepare the glaze by placing all glaze ingredients in your blender and blend on high until smooth. You may need to add more almond milk to help it blend better.
  7. Once the scones are cooled, use a spoon to spread the glaze over each scone, but leave about a third of the mixture in the blender.
  8. Add pumpkin spice drizzle ingredients to the blender. Blend on high to create a smooth mixture. Transfer into a squirty bottle or a piping bag and then drizzle over the glaze on the scones.

Serve warm with a hot cup of coffee for an incredible By Design treat!

 

 

 

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Based in London, Ontario the Cafe of Life Chiropractic Studio has been voted London’s BEST Chiropractors for the past 5 years. Visit our webpage or call us at 519-439-5353 to book a Wellness Consultation.
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