Pumpkin Chocolate Chip Scones
I’m thinking we can all agree that we are not yet sick of pumpkin. I repeat: we are NOT sick of pumpkin! Hopefully we don’t change our minds in another month, haha! But let’s be serious, we absolutely will NOT!
So here we are with another pumpkin recipe, this time in scone format. I used this recipe for peach scones during peach season and they were crumbly, slightly dry but flavorful, and just the true scone I remember. Figured pumpkin scones just had to be a thing! I hope you enjoy and share these with those around you because this season, everyone deserve another pumpkin goodie :)
Dairy free, gluten free, soy free, paleo, refined sugar free
Yield: 8 scones
Ingredients
2 cups Birch Benders Paleo Pancake & Waffle Mix
1/3 cup unsweetened coconut milk (from a carton)
1/2 cup canned pumpkin
1 tablespoon apple cider vinegar
3 tablespoons solid coconut oil
3 tablespoons cold cultured ghee, or butter
splash of vanilla extract
1 T pumpkin spice
1/4 cup dark chocolate chips
1/2 tsp sea salt
Directions
Preheat oven to 400F
In a small mixing bowl, mix together coconut milk, pumpkin, vinegar, and vanilla extract - set aside
In a separate larger mixing bowl, combine all dry ingredients with a handheld electric mixer (or a whisk.) Add in ghee (or butter), coconut oil, and continue to mix. Texture will be crumbly and coconut oil/butter may still be in small clumps, this is what you want!
Fold in chocolate chips
Using hands, press dough lightly into balls, without rolling tightly in your hands, and place on a parchment lined cookie sheet
Bake for 12-15 minutes
Enjoy!
