Pumpkin Cranberry Scones

Submitted by: George Bryant

Servings: 12

Ingredients:
2 Cups Almond Flour
1/2 Cup Pumpkin Puree
1/2 Cup Dried Cranberries
1/4 Cup Shredded Coconut
1/4 Cup Crushed Pecans
1 Egg
3 Tbsp Raw Organic Honey, melted
1 Tsp Sea Salt
1 Tsp Baking Powder
1 Tsp Cinnamon
1 Tsp Pumpkin Pie Spice
1/2 Tsp Ginger

Instructions:
1. Preheat your oven to 400 Degrees F
2. Combine all ingredients in a mixing bowl and knead together with your hands
3. Press your dough out on a cutting board to about 1/4 inch thickness and form two equal size circles
4. Cut them like a pizza to the size you want (I got 6 out of each circle)
5. Put the scones on a parchment lined baking sheet
6. Sprinkle with a little more pumpkin pie spice or cinnamon (optional)
7. Put your baking sheet inside a larger baking sheet to prevent the bottoms from cooking too fast
8. Bake in the oven for 15-18 minutes or until they pass the toothpick test
9. Remove from oven and set on a cooling rack
10. Enjoy

Robb Wolf

Robb Wolf, author of The Paleo Solution and Wired to Eat, is a former research biochemist and one of the world’s leading experts in Paleolithic nutrition. Wolf has transformed the lives of tens of thousands of people around the world via his top ranked iTunes podcast and wildly popular seminar series.