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Healthy Pumpkin Scones

The LORD will indeed give what is good, and our land will yield its harvest. Psalm 85:12

Wishing you a week full of all things good!

Fall is such a beautiful time of year! The weather is good and gives us that feeling of comfort. One of my favorite things about Fall is Pumpkin! I love to decorate with pumpkins and I enjoy finding and creating new pumpkin recipes. Today I am sharing a recipe I found and adapted to use pumpkin with spices that are perfect for a fall treat! The original recipe uses oat flour and is gluten-free! It is one of the healthiest scones I’ve ever made! I have always enjoyed scones for breakfast! It was one of the hardest things for me to give up when I had to go gluten-free! This is the first scone recipes I have found that I can actually now eat! I hope you will enjoy it as much as I do!

Debbi K.

Healthy Pumpkin Scones (adapted from a Bethenny Frankel recipe)

2 cups oat flour

1/4 cup plus 3 TBSP raw sugar

1 tsp baking powder

pinch of salt

1/2 tsp cinnamon

1/4 tsp nutmeg

4 TBSP butter, softened

1/2 cup canned pumpkin

1/4 cup buttermilk

1 tsp vanilla

Mix all ingredients together. Place on a board or counter floured with oat flour. Roll the dough with your hand (the dough will be sticky) using the flour to help you. You can use a rolling pin but your hands are great tools in the kitchen! Cut with a small biscuit cutter (or use a small round glass). Cut 6 to 8 scones out of the dough and place on a baking stone or a parchment lined cookie sheet. Sprinkle the tops with raw sugar. Bake at 350 degrees for 30 minutes! ENJOY

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