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Persimmon Pumpkin Scones

A warm, wintery scone filled with flavor

Course Breakfast, Snack
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 10 scones

Ingredients

  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1/2 cup maple syrup
  • 3/4 tsp sea salt I used pink himalayan sea salt
  • 1 tbsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 2 1/4 tbsp pumpkin puree
  • 3 tbsp almond butter
  • 3/4 cup coconut cream
  • 1/3 cup almond milk
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 425 degrees Fahrenheit. Lightly grease a baking sheet. 

  2. Sift all dry ingredients together in a large bowl

  3. Add coconut cream to the dry mixture and mix with your fingers or a pastry blender to form a crumbly dough

  4. Fold in the rest of the wet ingredients until just combined, do not over mix

  5. Divide into 10 scones and place on your prepared baking sheet. Bake for 16-18 minutes, until golden brown. 

  6. Let cool on a cooling rack for 5 minutes before serving.