Much to my surprise, I found I had a knack (or inspiration from above) for making tasty food that is gluten-free, grain-free, and refined sugar-free.
We have two puppies. Yes, two. I know I am crazy. They are about a month apart and share the same dad but of course have different mothers. Well, they were sick last week so I gave them some pumpkin. Our puppies’ names are Denver who is a male Mini Australian Shepherd, and Quinn who is a female Mini Australian Shepherd. I love the Australian Shepherd breed. They are so smart, loving and protective. What would we do without our animals in our lives?
So I had leftover pumpkin in my fridge that I wanted to use up and not waste. I love scones for breakfast. I also love the flavor of cinnamon with pumpkin. I used to make a recipe that used regular flour that I revamped to be grain free. With fall coming here in America there seem to be lots of pumpkin goodies and coffees everywhere. So perhaps this is the first of other pumpkin recipes for me and my blog.
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*Nutritional Facts are based on 12 servings or 12 scones. You may cut your scones bigger or larger.
Cinnamon Pumpkin Scones
- 2 cups cassava flour
- 1/2 cup Monk Fruit Sweetener
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon pink salt
- 1/4 teaspoon cream of tartar
- 3 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 cup coconut oil
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons milk
Topping Ingredients :
- 1 tablespoon water
- 2 tablespoons Monk Fruit Sweetener
- 1/2 teaspoon cinnamon
Preheat oven to 350. Oil a baking stone or baking sheet. In a medium sized bowl combine the cassava flour, monk fruit sweetener, baking powder, baking soda, salt, cream of tartar, cinnamon, nutmeg and stir until well combined.
Using a pastry knife cut in the coconut oil into the flour mixture until it resembles coarse crumbs.
Beat the egg and add to pumpkin puree and milk.
Mix the cassava flour mixture together with the Pumpkin mixture.
Roll dough into a ball.
Place the dough onto your baking stone or baking pan. Flatten and create a disc approximately 1 in thick.
Using a pastry brush wipe the top of your cinnamon Pumpkin Scones with water. Combine the Monk fruit sweetener and cinnamon for the topping.
Top the Cinnamon Pumpkin Scones with the cinnamon sugar and press firmly into the dough.
Cut scones. I cut several sizes as sometimes I want a small one and sometimes I want a big one. Space the scones slightly apart so they cook all the way through.
Place scones in preheated oven bake for 15 – 20 minutes. Remove from oven and allow to cool.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 19 g||30 %|
|Saturated Fat 16 g||81 %|
|Monounsaturated Fat 2 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 16 mg||5 %|
|Sodium 153 mg||6 %|
|Potassium 34 mg||1 %|
|Total Carbohydrate 31 g||10 %|
|Dietary Fiber 3 g||12 %|
|Sugars 1 g|
|Protein 1 g||2 %|
|Vitamin A||47 %|
|Vitamin C||4 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|