Paleo Pumpkin Spice Scones

1 1/2 cups almond flour
1/2 cup coconut flour
1/3-1/2 cup granulated sweetener (coconut palm sugar)*
2 eggs
1/3 cup canned pumpkin (makes sure it’s not puree or these will be too moist)
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1 tsp soda
1 tsp vanilla
1/4 tsp sea salt
1/4 cup chocolate chips (optional)

1/4 cup nuts or chocolate chips (optional)

Make glaze for additional paleo goodness!

With a handheld mixer, beat the eggs, sugar and pumpkin. Stir in the vanilla after.
In a mixing bowl, combine the flours, spices, salt and soda
Combine the two bowls and mix well. Make sure the coconut flour is mixed in, it tends to clump
Fold in the chocolate chips
Dough should be stiff enough to form into two equal balls. Place on a parchment lined cookie sheet
Form into two round loaves about 3/4 to 1 inch in thickness
Cut each loaf into 4 pieces and separate the pieces so they cook evenly
Bake at 350 for 20 minutes or until browned
Flip halfway through
Remove from heat and place on a wire cooling rack so they can dry out. Scones should not be real moist

*If you want to use less sugar, increase the almond flour amount by the amount of sugar you leave out.

Serving Size: Makes 9

Number of Servings: 9

Recipe submitted by SparkPeople user GRUBY22.