The Rolling Scones (Pumpkin)

The Rolling Scones (Pumpkin)

One taste of these delicious treats with your morning  cup of coffee and you‘ll agree that Wild Horses couldn’t tear you away from them.  These golden-orange scones are packed with pumpkin flavor and heavily spiced with cinnamon. They’re incredibly tender and moist and provide Satisfaction without the use of Brown Sugar.

The spiced pumpkin glaze is the finishing touch: it adds just the right amount of sweetness (the scones themselves aren’t overly sweet), which enhances the pumpkin flavor and look.  Use caution when eating as you will be Jumping Like Jack Flash after just one bite!
The Rolling Scones (Pumpkin)
Serves 15
Wild Horses won't be able to drag you away from this delicious pumpkin flavored treat.
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  1. 4 eggs
  2. 1-1/2 cups coconut butter, or 5 cups shredded, unsweetened coconut
  3. 1/2 cup olive oil
  4. 1/2 cup coconut flour
  5. 1/2 cup canned pumpkin
  6. 1/3 cup raw honey
  7. 2 tsp. cinnamon
  8. 3/4 tsp. ginger
  9. 3/4 tsp. baking soda
  10. 1/2 tsp. allspice
  11. 1/2 tsp. sea salt
  12. Glaze Ingredients
  13. 3/4 cup coconut oil or cocoa butter, melted and cooled
  14. 2 T. raw honey or maple syrup
  15. 1/2 tsp. vanilla
  16. 1/8 tsp. cinnamon
  17. 2 dashes of stevia, optional
  1. Preheat oven to 325 degrees
  2. Grease a large cookie sheet. Set aside.
  3. In a small mixing bowl combine the following dry ingredients: coconut flour, baking soda, sea salt. Whisk together with a fork and set aside.
  4. In a food processor fitted with a metal blade place, either 5 cups shredded coconut, or 1-1/2 cups coconut butter. If the shredded coconut, process for 5-10 minutes until runny butter is formed.
  5. Add the remaining ingredients to food processor: eggs, oil, pumpkin, honey, spices and sea salt. Process for about 25 seconds.
  6. Add coconut flour mixture, and process again, briefly, until it is fully incorporated, without over-mixing. Allow batter to sit and thicken for 5-10 minutes.
  7. Scoop batter into neat mounds on prepared cookie sheet. Bake until golden brown all over, with darker brown tinges.
  8. Directions for Glaze
  9. Allow scones to cool on rack before chilling or dipping in glaze.
  10. Whisk together all of the ingredients in a medium size bowl.
  11. Chill cooled scones in freezer for 10 minutes before dipping their tops, to facilitate the glaze setting up/hardening.
  12. Dip the top of each scone once; then place on parchment lined cookie sheet.
  13. Garnish the glaze with a fresh grating of nutmeg or a sprinkle of cinnamon. Or top each with pieces of crystallized ginger.
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