Ultimate Pumpkin Scones

#grainfree #dairyfree #outofthisworld

With Fall weather comes great responsibility.

Feed the sweet tooth!

Here’s a korKitchen recipe that just begs to be enjoyed with a warm cup of coffee:


· 1 ¼ C. organic almond flour

· 2/3 C. potato starch

· ¼ C. coconut flour

· 1 t guar gum

· 2 t baking powder

· ½ t baking soda

· ½ t sea salt

· ½ t ground cinnamon

· ½ t ground ginger

· 2/3 C organic pumpkin puree

· 2 large organic eggs

· 2 T melted coconut oil

· ½ t almond extract

· 1 t lemon juice

· 2/3 C. dairy-free chocolate chips

How To:

Oven @ 350

1. In a large mixing bowl, whisk together dry ingredients. {almond flour, potato starch, coconut flour, guar gum, baking powder, baking soda, sea salt, cinnamon & ginger}

2. In a separate bowl, introduce all of the wet ingredients. Whisk them together. {pumpkin puree, eggs, coconut oil, almond extract, lemon juice}

3. Pour the wet ingredients into the dry & mix until the dough comes together. {You can do this in a stand mixer, or with a mixing spoon…your call!}

4. Add the chocolate chips & incorporate them into the dough. You want to take the time & mix well to insure even distribution of your chocolate chips.

5. Cover the bottom of a half sheet pan with parchment paper.

6. You have a few baking options for the scones:

a) Dump out the dough onto your parchment lined pan. Using a rolling pin, evenly roll out the dough to be about ¾ of an inch thick & in the shape of a rectangle. Bake for 30-35 minutes & then cut your scones into the desired shape after cooling. (usually somewhat of a triangle.)

b) Use a ½ cup measure to scoop out even portions of dough. Hand shape each portion into the desired scone shape. Bake for 30-35 minutes.

When the scones are halfway done, sprinkle the top with some coconut sugar for a special touch!

You’ll know they are completely done when a toothpick is inserted & comes out clean. Allow them to cool for at least 10 minutes before consuming with an amazing cup of coffee!

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