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Starbucks Pumpkin Spice Scones (paleo)
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)
- 1 cup coconut palm 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
- Ingredients:
- 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
- Ingredients:
- 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
Chrome Extension
