If you're looking for a delicious fall treat (it is pumpkin spice season after all) that's both flavorful and nutritious, this Almond Flour Pumpkin Spice Scone recipe is perfect for you. Made with almond flour, this recipe is not only gluten-free but also higher in protein than traditional flour-based options, making it a more metabolically efficient option. Sweetened naturally with coconut sugar, a lower glycemic sweetener, these scones are less likely to produce an insulin spike. Combined with warm spices like cinnamon, nutmeg, and cloves, this treat is both comforting and nutritious, perfect for enjoying the cozy flavors of fall. 

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut sugar
• 1/2 cup pumpkin puree
• 1/4 cup cold butter
• 1 egg
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1/2 tsp pumpkin pie or chai spice mix
• 1-2 tbsp almond milk

Optional drizzle topping

• 2 tbsp coconut sugar
• 1/4 tsp pumpkin pie or chai spice mix
• 2 tbsp almond milk

Directions:

1. Preheat oven to 350°F. Prepare either a scone baking pan with avocado oil spray. Alternatively, line a baking sheet with parchment paper or silicon baking mat if you do not have a scone pan.
2. Combine almond flour, coconut sugar, baking powder, sea salt and spice mix in a medium bowl and stir to combine.
3. Cut butter into the flour mixture with a pastry cutter or using the back of a fork until the mixture resembles a crumble.
4. Create a small well in the middle of the crumble using a spatula or spoon and add the egg, pumpkin puree and almond milk to the well. Gently stir until just mixed.
5. The almond flour dough will be sticky. Add to your prepared scone pan or shape the dough into a circle using a spoon or a spatula on prepared baking sheet. You will want your circle of dough to be around 3/4-1 inch tall. Cut the circle of dough into 8 triangular segments using a sharp knife. Do not try to separate the segments before baking. 
6. Bake for 20-25 minutes.
7. Optional: while baking mix together drizzle ingredients in a small bowl. Drizzle over scones once cooled.