Pumpkin Cranberry Scones
For those of you with Thanksgiving on the mind (or the extended weekend that brings all sorts of invited, and uninvited guests along with it), keep this recipe from Culinary Content Network blogger, Civilized Caveman Cooking, on hand for a delicious and flavorful breakfast or holiday-themed snack.
- 2 Cups almond flour
- 1/2 Cup pumpkin purée
- 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, plus more to taste
- 1 Teaspoon pumpkin pie spice, plus more to taste
- 1/2 Teaspoon ginger
Preheat the oven to 400 degrees.
Combine all of the ingredients in a mixing bowl and knead together with your hands. Press the dough out on a cutting board to about ¼-inch thickness and form 2 equal-size circles.
Cut each circle like a pizza, making triangle shapes of a desired size (I got 6 out of each circle). Line a baking sheet with parchment paper and place the triangles on the baking sheet. Season with a little more pumpkin pie spice or cinnamon, if desired.
Put the baking sheet inside a larger baking sheet to prevent the bottoms from cooking too fast. Bake until a toothpick inserted into the center of one of the scones comes out clean, for 15-18 minutes.
Remove from the oven and set on a cooling rack. Enjoy!