I’m in a pumpkin phase now that it’s September and almost fall so you will see alot of Pumpkin posts, haha love it! 🎃
I used to bake alot of scones back in my high school cooking classes but haven’t made them in many years and definitely they were full of refined sugar. I swapped out butter for coconut oil, used whole wheat flour and healthier option for sweetner; xylitol. They turned out great! Enjoy 🙂
Here’s the recipe➡
•2 cups whole wheat pastry flour
•1/3 cup granulated xylitol
•1Tbsp baking powder
•1tsp ground cinnamon
•1/2tsp ground nutmeg
•1/4tsp ground cloves
•1/4tsp ground ginger
•1/4tsp sea salt
•6Tbsp solid coconut oil
•1/2 cup pure pumpkin puree
•3Tbsp almond milk
1. Preheat oven to 425°F. Line baking sheet with parchment paper.
2. Combine all dry ingredients in large bowl. With pastry cutter or fork cut the coconut oil into the dry ingredients until mixture is crumbly looking. Set aside.
3. In separate bowl whisk pumpkin, almond milk and egg. Fold into wet ingredients and form into ball. Flour clean dry surface and lightly pat dough to form rectangle about 1 inch thick. Using pizza cutter or large knife cut rectangle into 3 even squares. Cut each portion into an X pattern to create 12 triangular slices. Place dough on parchment lined sheet. Bake for 13 – 15min or until lightly browned. Place on wire rack to cool.
•1Tbsp coconut oil, melted
•1Tbsp cacao powder
•Agave to taste
➡Whisk with fork until no clumps left, drizzle over cooled scones. Place in freezer for 5min to harden chocolate. Can be stored at room temp or fridge.