“In this town we call home. Everyone hail to the pumpkin song! This is Halloween! This is Halloween! Halloween! Halloween! Halloween! Halloween!”
Anyone else get this Nightmare Before Christmas song stuck in their head around this time of year or every time they hear the word pumpkin???
I sure do, especially because I have had pumpkin on the brain lately… so much so that I have found myself banned from singing the pumpkin song in my house. 🙂
Yes, my husband has officially banned me from singing this song… but maybe he meant only in public?
In my defense, I just can’t help how excited I get when Fall comes around. It’s the coziest time of year, and arguably one of the most delicious!
And definitely the most pumpkiny.
We all know that pumpkin baked goods are the absolute best!
So in all of my excitement, I had to make these Paleo Pumpkin Scones.
I needed a grain-free, dairy-free, gluten free, clean paleo pumpkin scone to have with my morning coffee, and figured you all did too!
So, I started off by making the dough, cutting the dough into scone pieces and then baking them.
Then, I made a delicious frosting out of pumpkin puree, coconut cream, cinnamon, ginger, nutmeg, and maple syrup.
I tested out other frostings before deciding that it was the best one for these scones.
There was another frosting that I had made (pictured below), made out of 1 Tbs coconut cream, 1 tsp cinnamon, and 1 Tbs maple syrup.
My husband really loved the texture and suggested that I post it as an other option.
Whichever frosting you prefer, these scones are delicious, full of Fall spices, and a must for your grain-free breakfast table.
I also made another version of these scones with 1 cup of pumpkin puree…they were very delicious but just a bit too wet to be a scone for me, so I reduced it to 1/2 cup, as can be seen in this recipe.