Maple Pumpkin Scones

Maple Pumpkin Scones


Yields: 8 scones

  • 2 1/2 cups almond flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp ground ginger
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1 egg
  • 1/2 cup pumpkin puree
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp almond butter

Preheat oven to 375.

Combine almond flour, spices, salt, and baking soda in a medium size bowl.

Whisk together egg,maple syrup, vanilla, almond butter, and pumpkin in a separate bowl.

Add egg mixture to dry mixture until thoroughly combined.

Knead dough with hands until all ingredients are thoroughly spread throughout.

Form dough into a ball and place on a piece of parchment paper.

Flatten dough into one large circle, 1/2-1 inch thick.

Cut into 8 small triangles (like a pizza).

Place scones onto a baking sheet lined with parchment paper.

Bake for 10-12 minutes or until they begin to lightly brown on edges.

Allow to cool for about 5 minutes on baking sheet, then completely on wire rack.

Top with grass-fed butter, nut butter, etc. I highly recommend chocolate hazelnut butter. Just saying.

  • Preparation time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes


  1. says

    I haven’t worked out in a week due to feeling blah and then getting sick with a sinus infection. I was really anxious but a break is nice. Love all your recipes!


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