Cart
{[{jc.cart.data.item_count}]} product products
There are no products in your cart!
{[{ item.product_title }]}
{[{ item.variant_title }]}
{[{ item.price }]}
{[{ item.original_price }]}
Subtotal
{[{ jc.cart.data.total_price }]}
{[{jc.cart.data.total_discount}]}
Gluten Free Pumpkin Cinnamon & Almond Scones
Atlanta Fowler
Gluten Free Pumpkin Cinnamon & Almond Scones

Whether you are looking for the perfect snack for your kiddies or a sweet breakfast on the go, these pumpkin scones will be your perfect go to – but try stopping at one.

Prep 3 min  | Cook 15 Mins  | Serves 4-8

Recipe By: Camilla / @4healthsake_

INGREDIENTS:

  •  400g almond meal
  •  1 tbsp chia seeds
  •  1 tbsp psyllium husk
  •  2 tsp baking powder
  •  100ml pumpkin purée 
  •  25g butter
  •  1 egg
  • ¼ tsp salt
  • 1 tbsp Meadow & Marrow Bone Broth Concentrate – Natural
  • 1 tsp cinnamon

METHOD:

  1.  Melt butter
  2.  Mix dry ingredients in a bowl
  3.  Add egg, butter and pumpkin purée
  4.  Mix together until you get a dough
  5.  Divide dough into to two, making a ball
  6.  Place on baking paper on an oven tray and press down the dough ball with your hands into a circle
  7.  Cut a small cross on them with a knife and sprinkle sesame seeds on top
  8.  Place in oven 15 min on 180 degrees

 

The post Gluten Free Pumpkin Cinnamon & Almond Scones appeared first on Meadow & Marrow.