Pumpkin Scones

 

 

I adapted this recipe from the original one that can be found in the October 2013 Food Network Magazine pull-out.

 

Scones:

 

Whisk 2 cups flour, 1/3 cup coconut sugar, 1 Tbsp. baking powder and 2 tsp. cinnamon together.

 

Using your hands, mix in one stick of unsalted butter, making a crumbly mixture in the bowl.

 

Whisk together 1/2 of a can of pumpkin puree with 1/2 cup of whipping cream (or milk of choice).

 

Add the pumpkin mixture into the flour mixture.  Pat into a circle on a parchment paper lined baking sheet. Cut into triangles before baking so they are easier to pull apart.

 

Bake at 400 degrees F for 20 minutes.

 

They will melt in your mouth!