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Paleo Pumpkin Scones Recipe

By: Bulletproof Staff

Paleo Pumpkin Scones Recipe

Recipe provided by Chef Vanessa Musi

If you’re looking for a goodie to gobble in the morning without the sugar crash, go for this delectable pumpkin scones recipe. As long as they’re made with fresh pumpkin rather than canned—which is likely contaminated with BPA as well as other harmful ingredients—you’re getting a Bulletproof source of carbs. Meaning: your scones will be low in fructose and free of antinutrients.

These easy, Paleo breakfast treats are also excitingly high in potassium, carotenoids, and antioxidants, with moderate amounts of phosphorus, vitamin C, vitamin K, folate, zinc, magnesium, manganese, and calcium. Due to half a gram of soluble fiber, pumpkin nourishes gut bacteria (without multiple trips to the loo). Eat these and you’re on your way to a satisfying and satiating treat that’s sure to tide you over till lunch. Prepare plain or with the dreamy chocolate glaze. Either way—they only take 10 minutes.

Related: 5 Recipes for a Bulletproof Thanksgiving

pumpkin scones recipe

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 ghee, at room temperature

½ cup pumpkin puree

½ cup plain, full-fat coconut yogurt

2 tablespoons collagen powder

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 Chocolate Fuel 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. Decorate with raspberries if desired.

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