2015 was a great year! I have continued to learn a lot during the first year - keeping my website updated, getting those old recipes on, creating new recipes and continuing to eat and live a healthy life style.
I enjoy the challenge of creating a new recipe. I often find I want something that has very specific ingredients. Usually because that is what I have on hand and am not willing to make an extra trip to the grocery store. These pumpkin scones are one of these recipes. I have always made biscuits/scones. There are sooooo many different kinds. We have always served biscuits in our house. Here is a link to my traditional scone/biscuit recipe. I can remember making these when I was a teenager. I was too lazy to cut the butter in – it is a pain. I like things to be easy. So Mom just said, “Just use oil.” So from that day on, I usually just use oil in my scones. So this is my update on my traditional biscuit. Every time I make these pumpkin scones, I like them more and more. My daughter took some back to university with her and says they are the best with jam on for breakfast. So they freeze well. But they are equally good with soup. Yes with soup or chili and the base for eggs benny. PUMPKIN SCONES PALEO by Jayne Holgate Keywords: bake paleo
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Ingredients
Instructions Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a bowl combine dry ingredients. Cut the butter into the dry ingredients. Add in wet ingredients; using a fork mix together to combine. Let mixture sit 5 minutes to give the coconut flour time to absorb some of the liquid. Scoop onto baking sheet. You should get about 9 scones. Bake for approximately 15 minutes or until cooked through and flakey. Serve warm with butter.
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Search this website:Hi! I'm Jayne.Welcome! Here are my recipes that I've collected for years. Many are old classics and others are new favorites. A lot of my new recipes are paleo/primal ones. Archives
December 2017
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