Pumpkin Chocolate Chip Scones
The perfect fall twist on one of your favorite recipes - our blueberry lemons scones! This recipe is waiting for you to make and enjoy it with your morning cup of coffee!
Ingredients
- 2.5 cups almond flour
- 1 cup arrowroot powder (or regular flour or tapioca flour)
- 1/4 cup sugar (or coconut sugar)
- 1/4 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 Tbsp cold butter (cut into chunks)
- 1 egg
- 1/2 cup pumpkin puree
- 1/2 cup chocolate chips
- coconut sugar and cinnamon (for topping - optional)
Instructions
- Preheat the oven to 350 degrees.
- In a food processor, pulse together the almond flour, arrowroot, sugar, baking soda, salt, pumpkin pie spice and cinnamon.
- Next, add in the cold butter and pulse a few times just to combine.
- Then add in the egg and pumpkin and pulse until well combined and no longer crumbly.
- Mix in the chocolate chips by hand.
- Separate the dough into two equal balls and form into rounds. Use extra arrowroot if it feels to sticky to coat your hands.
- Line a pan with parchment paper and press the balls in 1/2 rounds.
- Cut (I love using a pizza cutter) each round into 8 segments.
- Bake for about 20-25 minutes.
- Remove and cut again. Then, separate the pieces, exposing the middle of the scone.
- Bake for another 5 mintues or so.
- Remove and allow to cool slightly. Enjoy!