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.

Once the scones have cooled, spread or pipe glaze onto scones.

Either way, they're delicious!

Happy pumpkin eating!!

This post is shared at Monday Mania, Meatless Monday, Whole Foods Wednesday, Real Food Wednesday, Gluten Free Wednesday, Allergy Free Wednesday, Fresh Foods Linkup, Frugal Days, Sustainable Ways, Simple Lives Thursday, Fight Back Friday, Pennywise Platter Thursday, Keep It Real Thursday, Gluten Free Fridays and Foodie Friends Friday.