Pumpkin Almond Scones W/ Maple Yogurt Frosting

Name: Pumpkin Almond Scones W/ Maple Yogurt Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the scones:; 1 cup garbanzo bean flour; 1 cup oat flour; 1 tablespoon baking powder; 1 teaspoon sea salt; 1 1/2 teaspoons pumpkin pie spice; 4 tablespoons cold butter; 1 teaspoon vanilla extract; 1/4 cup milk; 1/3 cup coconut sugar; 2/3 cup pumpkin puree; For the maple frosting:; 1/2 cup greek yogurt; 2 tablespoons pure maple syrup

Servings: persons

For the scones:
1 cup garbanzo bean flour
1 cup oat flour
1 tablespoon baking powder
1 teaspoon sea salt
1 1/2 teaspoons pumpkin pie spice
4 tablespoons cold butter
1 teaspoon vanilla extract
1/4 cup milk
1/3 cup coconut sugar
2/3 cup pumpkin puree
For the maple frosting:
1/2 cup greek yogurt
2 tablespoons pure maple syrup

1
["Preheat oven to 425F and line a baking sheet with parchment paper.", "Whisk the pumpkin puree, coconut sugar, milk, and vanilla in a small bowl. Set aside.", "In a medium-large bowl, combine the flours, baking powder, sea salt, and pumpkin pie spice. Use a knife to roughly chop the butter into small cubes into the dry ingredients and mix.", "Slowly pour the wet ingredients into the dry and mix until just combined. If it sticks to your fingers at a light touch, add more oat flour by the tablespoon until the dough dries out just a bit.", "Sprinkle a small handful of oat flour over the parchment paper. Scoop the dough onto the paper, lightly roll it in the oat flour, and form into a circle about 1 1/2-2"" tall (it shouldn't be flat). Cut into 6 triangles and distribute evenly over the baking sheet", "Bake for 15-17 minutes, or until golden brown on top and firm to the gentle touch. Remove from the oven and cool completely.", "In a small bowl, whisk together the Greek yogurt and maple syrup. Once the scones have cooled, scoop a dollop of frosting onto each scone and spread over the top. Finish with a sprinkle of cinnamon and serve immediately. Store leftovers in an airtight container in the fridge for 1-2 weeks.", "Enjoy!"]

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the scones:, 1 cup garbanzo bean flour, 1 cup oat flour, 1 tablespoon baking powder, and more.

Yes, Pumpkin Almond Scones W/ Maple Yogurt Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!