Friday, October 26, 2012

Ginger Pumpkin Mini Scones



You can never have too many pumpkin recipes.  That’s how I feel anyway.  We’ve been enjoying my pumpkin muffins for the past few weeks as well as this yummy pumpkin soup.  But to widen our breakfast pumpkin-eating repertoire, I wanted some pumpkin scones.  And I wanted a nice sweet glaze on top.



I decided on mini scones since tiny things work well in my house.  But it's also holiday season, and for us that means lots of events- parties, meals, potlucks, etc.  Mini things work great at these events because they're bite size and perfect for sampling!  If you're eating them at home though, feel free to eat the whole darn scone "wheel."  We each at one... so much for sharing.



I could tell you how awesome pumpkin is for you, but seriously, I’m eating these because they are yummy.  I’m glad pumpkin is high in antioxidants and anti-inflammatories.  Super.  Awesome.  But still, I’m eating these delectable little bites because pumpkin makes me happy.


It makes my family happy too.  And I’m pretty sure it will make you happy!

Ginger Pumpkin Mini Scones


Scones
2.5 cups almond flour
1 tbsp pumpkin pie spice
1 tsp baking soda
¼ tsp salt
1 egg
¾ cup pumpkin puree
1 tbsp maple syrup
½ tsp fresh grated ginger

Cinnamon Maple Glaze
¼ cup coconut oil
1/8 cup maple syrup
2 tsp cinnamon

Preheat oven to 375 degrees.
Line a baking sheet with parchment paper.
In a large bowl, combine almond flour, pumpkin pie spice, baking soda and salt. 



Mix well to remove lumps.



In a small bowl, combine egg, pumpkin, syrup and ginger.



Whisk together (with egg man if possible).



Add wet ingredients to dry and mix well and divide dough into 4 balls.




Flatten each ball into a disk about 1 inch thick.



Slice each disk into 6 wedges using a knife or pizza cutter.



Bake for 18-20 minutes.  Edges should be slightly brown and firm.



Allow to cool for 5 minutes on baking sheet, then transfer to a wire rack to cool completely.



While scones are baking, combine glaze ingredients and beat on high with a hand or stand mixer.



Set aside until scones cool.


20 comments:

  1. I LOVE scones! These look so good! I am adding them to my pinterst - I have a category just for scones! I am also going to feature them on my facebook page!

    Thanks for dropping by Foodie Friends Friday and entering your wonderful recipe!

    Cynthia at http://FeedingBig.blogspot.com

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  2. These look so yummy! I'd love for you to share your recipe on my new blog hop, {Wheat-Free Wednesday}! Hope to see you there! :)

    http://www.annemariecain.com/wheat-free-wednesday-blog-hop-party/

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    1. Thanks for stopping by Anne-Marie, I'll be sure to check out your hop :)

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  3. How delicious! And I love your eggie whisk! I saw these on Frugally Sustainable. I would love for you to come share at my Farm Girl Friday Blog Fest: http://fresh-eggs-daily.blogspot.com/2012/10/farm-girl-blog-fest-6.html

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    1. Thanks for stopping by Lisa! The eggie whisk is one of my best friends :)

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  4. Looks absolutely delicious! I'll have to try these out one weekend soon.

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    1. They really are soooo good! My husband asked for them again yesterday!

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  5. These sound delicious! :) I love gingerbread things

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    1. You know whats funny Kamila? I totally never thought of these as gingerbread but they totally are :)

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  6. I saw the title and I said 'OOHH' I saw the picture and I said "AAHH" YUMMY, these look great! Thanks for linking up at our Gluten Free Fridays party last week! have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I hope that you'll join us this week! Domata will be sponsoring our party! They will be giving away a box of each of their gluten free products: Recipe Ready Flour, Seasoned Flour, and Pizza Crust Mix. Cindy from vegetarianmamma.com

    The party will start at 7 pm tonight (eastern)

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    1. Glad they look so appealing :) I'll see if I can find something else yummy to share this week ;)

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  7. I love your addition of ginger! These looks so fantastic and simple. I've pinned it on my recipes to try board. I'd love it if you would consider sharing this on my blog's new link up- Waste Not Want Not, a place for sharing frugal, healthy living tips and recipes :)
    http://www.poorandglutenfree.blogspot.com/p/waste-not-want-not.html

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  8. I have a question about the glaze. No matter how long I beat the oil and maple syrup, it stubbornly remained completely unchanged. I didn't want to burn out my grandma's toastmaster's so after about 10 minutes I had to give up. what am I doing wrong?

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    1. Is your coconut oil melted? If so, stick it in the fridge for a few minutes to make it solid and then beat it!

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  9. so cute!! and pumpkin + ginger = good. yes? yum yum!

    thank you for sharing with the Wednesday Fresh Foods Link Up! I looks forward to seeing you again this week with more wonderful seasonal & fresh/real food posts. xo, kristy.

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  10. This is a delicious and healthy recipe. I will definitely try it for tea time today. It looks so crispy and sweet.

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  11. I have to give this a try. I love the ingredients you use, and those mini scones look adorable! Thanks for sharing this at Gluten-Free Wednesdays.

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    1. Thanks Linda, their adorable size is perfect for little hands and mouths :)

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  12. Can I use the almond meal left over from my almond milk instead of almond flour?

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    1. hmm, If you dry it out and grind it finely, it may work. I've never tried it though. If you do, let me know how it turns out. I've got a ton of almond pulp in my freezer waiting to be processed :)

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