--- had an incredibly disturbing incident last night, so blogging about food will take my mind off things ---
Pumpkin season shouldn't exist --- pumpkins should be available all year round, even during this heat wave. I got this recipe from All Day I Dream About Food, and unfortunately, i didn't pay attention to the directions, so these scones were very moist, comparable to a fudgy cake :P On the plus side, it tasted really good with So Delicious Unsweetened Vanilla Coconut Yogurt, a new find from the grocery store (see my reaction: www.youtube.com/thevintagecroc --- I promise this isn't sponsored!). I edited this recipe so that it includes the moisture-absorbing tip from All Day I Dream About Food, so hopefully yours won't turn out as moist as mine --- but that doesn't mean you can't skip that step to make a moist cake either! The difference between mine version and the original's is that mine has no sugar/sweetener at all, the addition of cacao nibs, and a few substitutes for the spices.
Original Recipe by: All Day I Dream About Food
Adapted by: Hannah Claudia
1 cup of pumpkin puree (not pumpkin pie mix)
2.5 cups of almond flour (I made my own by grinding raw almonds in a blender)
1/3 cup of unsweetened coconut flakes
1 tsp baking powder
pinch of salt
2 tsp cinnamon
1 tsp of 5 spice (didn't have any ginger powder/cloves)
1/4 cup of olive oil
handful of cacao nibs
1. Lay two pieces of paper towel (or a cheesecloth if you have one) on top of a bowl and pour the pumpkin puree over the paper towels.
2. Let the towels absorb the excess moisture from the pumpkin puree (about 10 minutes) and gently squeeze the water out.
3. Whisk the dry ingredients together in a large bowl.
4. Add the eggs, olive oil, and pumpkin puree to the dry ingredients and mix to incorporate.
5. Fold in the cacao nibs.
6. Place the scone mixture on a greased baking tray. Cut into your desired shapes (or you can drop them onto the baking tray using a 1/3 measuring cup) and spread apart (they shouldn't spread when they bake, but this will help with heat distribution).
7. Bake at 325*F for about 25-30 minutes, or until a toothpick inserted comes out clean and the tops are firm to touch/bottoms are golden brown.
8. Cool before removing from the pan.