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Pumpkin Cranberry Scones
George Bryant
5
from
2
votes
Print Recipe
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Prep Time
10
minutes
mins
Cook Time
18
minutes
mins
Total Time
28
minutes
mins
Servings
12
Ingredients
2 cups almond flour
1/2 cup pumpkin puree
1/2
cup
dried cranberries
1/4 cup shredded coconut
1/4
cup
crushed pecans
1 egg
3 tablespoons raw organic honey
melted
1
teaspoon
sea salt
1
teaspoon
baking powder
1 teaspoon cinnamon
1
teaspoon
pumpkin pie spice
1/2 teaspoon ginger
Instructions
Preheat your oven to 400 degrees fahrenheit
Combine all ingredients in a mixing bowl and knead together with your hands
Press your dough out on a cutting board to about 1/4 inch thickness and form two equal size circles
Cut them like a pizza to the size you want (I got 6 out of each circle)
Put the scones on a parchment lined baking sheet
Sprinkle with a little more pumpkin pie spice or cinnamon (optional)
Put your baking sheet inside a larger baking sheet to prevent the bottoms from cooking too fast
Bake in the oven for 15-18 minutes or until they pass the toothpick test
Remove from oven and set on a cooling rack
Enjoy