We are finally experiencing some cooler weather round’ these here parts.
I’m talking lower 50’s cool.
I’m talking the kind of cool where I can run 3 miles in the morning, barely break a sweat, and not consider washing my hair because…hey, look at that…no sweat!
I even ordered my turkey’s for Thanksgiving/Christmas.
On an important note, my little godson Easton was born on Monday. He came a little early so he was around 6 lbs 3 oz. but he is doing great!
I can’t wait to meet him!
Godson numero two for me.
I think I will just accumulate god children if I never have children of my own.
It’s amazing to spend time with them…but the best thing is…you can give them back to their parents when they start to act out.
Let’s talk about fall breakfast.
It involves pumpkin.
In the form of scones.
Because if you’re not on the pumpkin train…
who are you?
I don’t want to know.
We have a strict policy on this blog.
No pumpkin haters are allowed.
But seriously…these scones…
paleo, nut-free, chewy on the inside, crispy on the edges
and drizzled in a silky cinnamon coconut butter glaze.
I better not see you driving through Starbucks for an artifical pumpkin latte/scone combo.
The stink eye will be given. 😉
- For the scones:
- ⅓ c. pure canned pumpkin
- 3 large eggs
- 3 T. full-fat coconut milk
- ½ c. granulated stevia
- ½ t. pure vanilla extract
- ½ c. coconut flour
- 1 T. pumpkin pie spice
- ¼ t. baking soda
- 2 T. coconut butter, cut into small pieces and chilled in the refrigerator for 3 minutes.
- For the glaze:
- ¼ c. slightly melted coconut butter
- ¼ t. ground cinnamon
- For the scones, preheat the oven to 350 degrees F.
- Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the pumpkin, eggs, coconut milk, stevia, and vanilla and mix until smooth.
- Stir in the coconut flour, pumpkin pie spice, and baking soda.
- Fold in the coconut butter until evenly distributed throughout the dough.
- Place the dough in the center of the baking sheet and using your hands, gently press the dough down to form a large, round circle, patting the sides down and up evenly as you go. You want about 1-2 in. thick scones when you cut them after baking.
- Bake for 20-25 minutes, or until lightly golden brown. Let cool.
- For the glaze, combine both ingredients in a small mixing bowl and mix until smooth.
- Cut the scones (I use a pizza cutter) into 8 even triangles.
- Drizzle each scone w/ the glaze and devour!