American

Paleo Starbucks Pumpkin Spice Scones

source: cleaneatingwithadirtymind.com
report

Ingredients:

1 cup canned pumpkin
1/2 cup full fat coconut milk (refrigerated overnight)
1/2 teaspoon apple cider vinegar
1/2 teaspoon vanilla
3 organic cage-free eggs
4 cups fine blanched almond flour (Honeyville Brand)
1 cup coconut sugar
1 tablespoon baking soda
1 tablespoon baking powder
3 tablespoons cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cloves
1/2 teaspoon pink himalayan salt
1 cup cold grass-fed butter, cubed

Vanilla Glaze

3 tablespoons of coconut butter, melted (Nikki’s Coconut Butter in Vanilla Cake Batter)
3 tablespoons of full fat canned coconut milk (refrigerated overnight)

Maple Cinnamon Glaze

3 tablespoons full fat canned coconut milk (refrigerated overnight)
3 tablespoons coconut butter, melted (Nikki’s Coconut Butter in Vanilla Cake Batter)
1 tablespoon pure maple syrup
1/2 teaspoon vanilla
few dashes of cinnamon
few dashes of pumpkin pie spice


Click here to see the full recipe from cleaneatingwithadirtymind.com! >>



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