When fall arrives and it gets colder outside, it triggers something in me that wants the coziness of scarves, boots, mittens, a fireplace, and the warm scent of cinnamon and cloves. And I get extremely excited for all things pumpkin.
Roasted pumpkin seeds at Halloween, pumpkin pie at Thanksgiving, and now... pumpkin scones at Christmas!
These little treats have the perfect blend of pumpkin spices, no refined sugar, and are completely gluten free.
I LOVE Christmas cookies but I don't love how all that sugar zaps my energy, or how it makes my body feel inflamed, gain weight, and make my skin break out.
These scones totally satisfy my sweet tooth and when you makes them, you can feel good because they're actually good for you! They even have a little protein and fiber so you'll feel satisfied and won't want to scarf down the whole batch in one sitting.
Bake, and enjoy!!
350º F --- 20 minutes --- Makes 9 mini scones
1 scoop your favorite sugar free, vanilla, plant protein powder
*** see and purchase what I use by clicking here ***
1 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
1 tsp ground cinnamon
1/2 tsp nutmeg
1/8 tsp each ginger, cardamom
pinch of ground cloves
2/3 cup canned organic pumpkin
1 TBSP melted coconut oil
2 TBSP maple syrup
Mix dry ingredients together in a bowl with a fork until even distributed.
Mix wet ingredients together in a separate bowl until evenly combined.
Add wet ingredients to dry and mix gently with a rubber spatula until fully incorporated.
Drop golf ball or large tablespoon sized spoonfuls of scone "dough" onto a baking sheet.
Shape with wet fingers into triangle or desired shapes.
Bake at 350 for 20 minutes until scones are slightly springy to the touch and brown on the bottom.
Allow to cool completely before eating.
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