The official scones of Fall.
- 3 cups finely ground almond flour
- 1 cup arrowroot starch, plus more for dusting
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons grass-fed butter
- 2 eggs
- 1/4 cup maple syrup
- 1/2 cup pumpkin puree
- 1 cup fresh cranberries, halved
- 1 teaspoon coconut sugar
- 1/4 teaspoon cinnamon
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, arrowroot, 1 teaspoon cinnamon, ginger, nutmeg, salt and baking soda.
- With a dough blender or 2 knives, cut in the butter until it resembles coarse crumbs
- In a medium bowl, mix together the eggs, maple syrup, and pumpkin puree.
- Pour the wet ingredients and the cranberries into the dry ingredients, and mix until combined.
- Turn the dough out onto the prepared baking sheet and dust your hands with arrowroot. Press the dough into a rectangle, about 8 inches by 10 inches, and about 3/4 inch thick.
- Mix together the coconut sugar and 1/4 teaspoon cinnamon and sprinkle on top.
- Dust a knife with arrowroot, and cut an X through the dough, from one corner to the other. Make two more perpendicular cuts through the center. Lastly, cut each quarter in half, so you wind up with 16 triangles (See pattern above)
- Bake for 18-22 minutes, until golden brown and somewhat firm to the touch. Allow to cool before separating the scones.
Keywords: pumpkin cranberry scones