By Vanessa Barajas
Suck it Starbucks – you’ve just been Paleo hacked.
Welcome friends to Pumpkin Season!
It’s here, finally and it’s GLORIOUS! I want pumpkin flavored everything. From tea, to to air freshener. Heck, give me pumpkin flavored pumpkin. I just want it all (I can’t wait till they make pumpkin-inspired paleo food).
I know you’ve been into Starbucks recently and gave the stink eye to the person in front of you who ordered the Pumpkin Spice Scone and matching Pumpkin Spice Latte. No, I wasn’t stalking you. I just know you too well.
So try these Paleo ones on for size. They are quite delicious. So delicious in fact that you should eat them at Starbucks so people start giving YOU the stink eye.
Paleo Starbucks Pumpkin Spice Scones
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
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
1. Preheat oven to 425 F. Grease a 9×13 glass pan then line two baking sheets with parchment paper. Set aside.
2. In a medium sized mixing bowl combine pumpkin, coconut milk, apple cider vinegar, vanilla, and eggs. Then whisk until mixed and set aside.
3. In a large mixing bowl combine the almond flour, coconut sugar, baking soda, baking powder, spices and salt and stir together using a fork. Now add the cold cubed butter use a stand mixer, hand mixer, or a whisk and stir together until the mix becomes crumbly. Then slowly add in the pumpkin mixture until combined.
4. Now transfer the dough to the greased 9×13 glass pan, smooth out the top and refrigerate for at least 30 minutes. The longer the better, it will harden up the dough and make it easier to work with.
5. Once your dough is ready, cut down the middle horizontally and then cut X’s across. See picture below. I would recommend cutting smaller scones than in the picture, mine came out huge.
6. Use a spatula to remove the triangles from the glass pan to the parchment lined baking sheets. Use your hands to shape and mold the triangles into scone shapes. Be sure to leave plenty of space in between each one as they will spread a lot while baking. I would recommend doing maybe 4-6 at a time just to be sure. Place the remaining dough back in the fridge while you are waiting for the first batch to bake. Bake for 13-15 minutes or until a toothpick comes out clean. Repeat the process for the remaining dough.
7. Once all of your scones have baked and you are waiting for them to cool go ahead and make your two glazes. In two separate small bowls mix the ingredients together until combined. Then transfer each glaze to it’s own ziplock bag and cut a small hole in the corner tip of each. Squeeze out to glaze and decorate how ever you’d like. Enjoy!
If you aren’t feeling sconey (yes that’s a word) you could totally make some amazing Pumpkin Spice Cookies with Cinnamon Vanilla Frosting instead, using this exact same recipe! Also let’s face it, cookies are easier to shape than scones. Don’t judge my ugly scones. But you know me, I’m stubborn and I had to have scones. There you have it.
If you liked this recipe, forward it along to a friend, family member or co-worker.
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