PALEO PUMPKIN SCONES

Makes: 8 scones

INGREDIENTS:

1 ½ cups organic blanched almond flour

½ cup coconut flour

½ cup arrowroot flour

½ cup Lakanto Golden sweetener (or other monk fruit sweetener)

½ cup Grass-Fed Ghee or butter, at room temperature

½ cup pumpkin puree

½ cup plain, full-fat coconut yogurt

2 tablespoons Collagen Protein

1 tablespoon gluten-free baking powder

1 teaspoon ground Ceylon cinnamon

2 teaspoons vanilla extract or 1 teaspoon vanilla paste

1 teaspoon pumpkin pie spice, well sourced

1 teaspoon fine sea salt

CHOCOLATE GLAZE:

½ cup coconut cream

½ cup Lily’s Chocolate Bars (or other chocolate bars), chopped

1 teaspoon Brain Octane oil (or MCT oil)

Heat cream in a small pot over very medium heat, add chocolate, whisk until melted. Add the oil and whisk. Keep covered until ready to use.

INSTRUCTIONS:

Preheat oven to 375F.

1. In a food processor or KitchenAid stand mixer with a paddle attachment, incorporate the flours, sweetener, and spices. Add ghee and mix until crumbly. Next, add the pumpkin and coconut yogurt and combine.

2. Line a baking tray with Silpat or parchment paper. Pour the dough onto the baking tray and form into a round ball, press down to form a 2? high round loaf. Cut into 8 slices and bake at 375F for 25 -35 minutes until golden brown.

3. Prepare the glaze and drizzle over the baked, cooled scones. Sprinkle with a tiny bit of sea salt flakes.