Grain-Free Pumpkin Scones with Maple-Tahini Drizzle
April 17, 2023
Grain-Free Pumpkin Scones with Maple-Tahini Drizzle
Try my✨GRAIN-FREE PUMPKIN SCONES WITH MAPLE TAHINI DRIZZLE✨for Thanksgiving! They are perfectly dense and chewy paleo scones, with a touch of creamy sweetness from the icing.
Ingredients
For the Scones:
- ¾ Cup Coconut flour
- ¾ Cup Cassava flour
- 2 TBSP Cinnamon
- 1 TSP Nutmeg
- ½ TSP Baking soda
- ¾ Cup Canned pumpkin puree
- 3 Eggs or flax eggs
- ¼ Cup Maple syrup
- 1 TSP Vanilla extract
- 6 TBSP Coconut oil, melted
- ¼ Cup Chopped pecans, optional
- ¼ Cup Mini chocolate chips, optional
For the Maple Drizzle:
- ¼ Cup Tahini
- 2 TBSP Maple syrup
Instructions
- Preheat oven to 350°F.
- In a medium bowl, mix coconut and cassava flour, cinnamon, nutmeg and baking soda.
- In a separate bowl, mix pumpkin, eggs, maple syrup, vanilla, coconut oil and mix to combine. Fold in pecans and chocolate chips; dough will be thick, so mix with your hands.
- Line a baking sheet with parchment paper. Place dough onto paper and flatten with your hands into a large circle, about 3/4 – 1" thick.
- Bake for 20-22 minutes.
- When scones are done baking, combine tahini and maple syrup; mix to desired consistency, and drizzle over scones.
- Enjoy!
