Low-Sugar Pumpkin Coconut Tea Scones (Paleo, Grain-Free, Refined-Sugar-Free, Gluten-Free)
Special thanks to @wholesomely_hannah
"Perfectly golden-brown pumpkin scones with a tea-infused soft, cakey center to go CRAZY for. Especially paired with a hot mug of tea, these healthier pumpkin & tea scones."
Paleo, grain-free, refined-sugar-free, gluten-free… and your new favorite seasonal treat!
These chilly and cozy days we’ve been having has got us all craving some warm spiced baking. There is nothing more comforting during a cold fall morning than wrapping ourselves up in a knit blanket, brewing a cup of warm Wise Ape tea, and snacking on fall treats like muffins and scones.
However, this isn’t exactly the healthiest habit during the colder months. A classic scone or muffin in moderation every here and there isn’t going to destroy our health. But, during the autumnal season when we’re consistently indulging because of all the holiday gatherings; we should probably opt for healthier cozy fall morning rituals.
Luckily, we’ve got something deliciously decadent that you don’t have to constantly moderate. These wonderfully fluffy yet crusty, black tea and coconut tea-infused pumpkin scones are paleo-friendly, grain-free, refined-sugar-free, and gluten-free.
All the deliciousness of a warming spiced cup of tea and scone, but without the guilt and infused, so you’ll have more flavor and less guilt.
These healthy pumpkin scones taste like fall and have an irresistible crumbly and soft texture. Perfectly balanced sweetness, spice, and subtle flavor of Assam black tea, turmeric, and cinnamon are complemented by light coconut-vanilla undertones, thanks to the addition of Wise Ape Coconut Warrior tea being infused.
Pumpkin Coconut Warrior Tea Scones (Paleo, Grain-Free, Refined-Sugar-Free, Gluten-Free)
Serves: 8 scones
- 1 cup almond flour
- 2/3 cup tapioca flour
- 1/4 cup coconut flour
- 1/2 cup granulated monk fruit sweetener
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 2, 3-gram Wise Ape Coconut Turmeric tea bags (see notes for substitutes)
- 1/3 cup room-temperature coconut oil
- 1/2 cup pumpkin puree
- 2 tbsp. unsweetened almond milk
- 1 large egg
- (Optional) Coconut butter to decorate
How To Make
- Cut open 2 herbal tea bags. If the contents are already finely-ground, add directly to the food processor with the other dry ingredients. Pulse for 2-3 times until well-mixed. If the tea mixture is not finely-ground, use a spice grinder to do so.
- Add in the room temperature coconut oil, pumpkin puree, almond milk, and whisked egg to the dry ingredients and pulse on high for 30-45 seconds, until a cohesive dough forms. It should be thick and slightly sticky.
- Place the dough into the freezer for 30 minutes to chill. Preheat the oven to 400F and prepare a baking sheet by lining it with parchment paper while you’re waiting.
- Once chilled, form the dough into a giant circle with your hands on the prepared baking sheet. The circle should be about 3-4″ thick.
- With a sharp knife, cut into 8 even sections. Separate each one slightly before baking.
- Bake for 25 minutes, drizzle with melted
Re-posting this recipe from our friend Hannah over at: WholesomelyHannah.net
IF YOU GIVE THIS RECIPE A GO, DON’T FORGET TO TAG US ON INSTAGRAM @WISEAPECO AND USE THE HASHTAG #WISEAPETRIBE AND WE’LL SHARE IT!
This informative article is written, by Sophia McKenzie. Sophia is head content creator and writer, for several premium websites, where her expertise lies in health, nutrition, and wellness. Her content focuses on providing and sharing doable solutions to help people truly thrive and live their happiest, healthiest, fulfilled lives.