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Chocolate Pumpkin Scones | Recipe

The other day when I was babysitting my friends kiddos her littlest was quite upset that his mommy left so in an effort to distract him and entertain the girls I asked if anyone would like to bake. Of course they all screamed yes and nearly ran me over in their dash to the kitchen. I had been intending to try and use up the rest of the pureed pumpkin I had so this was a good opportunity to come up with something hearty and tasty for the kiddos. They girls helped with mixing all the dry ingredients and that’s when they decided they were done and dashed away so I finished up and threw them in the oven.  They all of course came running again once they heard the timer go off and they each devoured two and I didn’t feel so bad giving them a sweet treat since I knew that it also had almonds, pumpkin and kale powder so they weren’t eating empty calories.  They loved them.  So without further adieu here is the recipe for these easy to devour chocolate chip pumpkin scones, I hope you enjoy!


Chocolate Pumpkin Scones

Organic Ingredients: 2 cups almond flour 1 teaspoon sea salt 1 teaspoon baking soda 1 teaspoon kale powder 1 teaspoon cinnamon 1 teaspoon cocoa powder 1/2 cup almond milk 1/2 cup pumpkin puree 1/2 cup unrefined sugar 1/4 cup kerry gold butter 1 teaspoon pure vanilla extract 1/2 cup chocolate chips

Directions: 1. Preheat oven to 375. 2. In a large bowl combine flour, salt, baking soda, cinnamon, kale powder and cocoa. 3. In a separate bowl combine almond milk, pumpkin puree, sugar, butter and vanilla extract. 4.  Add the wet ingredients to the dry ingredients and stir until well combined. Fold in chocolate chips. 5.  Drop dough by the spoonful onto a stone baking sheet and bake for 18-20 minutes.

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