Hi hi! How was your long weekend?!
Mark & I went to his best friend’s wedding on Saturday, so it was a busy but super fun weekend for us. It was such a fun wedding. Everybody was so happy and in love and full of delicious food and dancing. And the fact that they chose to have their wedding on a three day weekend made me like them even more.
But now that it’s the Tuesday after Labor Day, it can only mean that one thing is coming: FALL.
aka. the most wonderful time of the year.
aka. the time of year when the weather is perfect.
aka. the time for scarf weather.
aka. the time for apple picking, cinnamon candles, and fall festivals.
(and, most importantly)
aka. the time for pumpkin season!
I know I may catch some flack for introducing you to a pumpkin spiced recipe this early in the year. But I mean, it’s fall. And I’m just SO excited for fall.
So let’s give a warm fall welcome to these (mini!) Almond Butter Pumpkin Spice Scones!
I think my favorite part about these scones is their size. I mean, who’s going to turn down a cute little three-biter like these?! No one, that’s who.
And the fact that they’re made with uno gluten free flour, a natural sugar, and not much else makes me a very happy camper.
Our dry ingredients are pretty straight-forward; some almond flour, a touch of baking powder, and some cinnamon and pumpkin spice will do the trick! I love the flavor of these scones because you pretty much get slapped in the mouth with pumpkin spice flavor as soon as you take your first bite. Is there anything better than your first bite of pumpkin spiced goodness in the fall?!
Our dry ingredients are super simple, too: almond butter, coconut oil, maple syrup, vanilla, and half of a chia egg! The chia egg is what really binds everything together here, and it couldn’t have worked out more perfectly. We’ll blend all of these ingredients together until it looks like a gloopy hot mess. But trust me, once we add it to the dry ingredients, it’s magic.
AND you can’t forget about the icing!! I’m a bit crazy for maple at the moment, so I whipped up a quick 3-ingredient maple almond butter icing and omg. It’s the perfect accompaniment to these cuties. Smooth and creamy, rich and dreamy. You guys will LOVE this stuff.
Enjoy them at breakfast with some pumpkin spice coffee, at snacktime, or for dessert, these mini scones are the perfect way to greet this magical time of year. Enjoy, friends!
ps. if you make these (or any of my recipes), be sure to tag me (@fooduzzi & #fooduzzi) on social media! I’ve been LOVING your creations!
Mini Almond Butter Pumpkin Spice Scones
https://www.fooduzzi.com/wp-content/uploads/2016/09/mini-almond-butter-pumpkin-spice-scones-6.jpg
| Prep: | Cook: | Yield: serves 8 | Total: |
A three-bite vegan and gluten free scone that's spiked with fall flavors! Naturally sweetened and topped with a creamy maple almond butter icing!
You'll Need...
- For the scones:
- 1/2 Tbsp. chia seeds*
- 1.5 Tbsp. warm water
- 1 cup almond flour
- 1 tsp baking powder
- 1/2 tsp. cinnamon
- 1/2 tsp. pumpkin spice
- pinch salt
- 2 Tbsp. maple syrup
- 1 Tbsp. melted coconut oil
- 1 Tbsp. almond butter
- splash pure vanilla extract
- For the maple almond butter icing:
- 1 Tbsp. almond butter
- 1/2 Tbsp. maple syrup
- unsweetened vanilla almond milk to thin
- chopped almonds to top, optional
Directions
- Make the scones: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Mix chia seeds and water in a small bowl and set aside to gel.
- Add almond flour, baking powder, cinnamon, pumpkin spice, and salt in a large bowl. Whisk well to combine and remove any almond flour lumps.
- Add maple syrup, coconut oil, almond butter, vanilla, and chia/water mixture to a small blender or food processor. Blend until mostly smooth.
- Pour wet ingredients into the dry ingredients, and mix with a spatula. The batter will be thick.
- Transfer batter to the prepared baking sheet, and form into a flat circle, about 1/2 inch thick. Cut into 8 scones, and separate the scones on the baking sheet.
- Bake for 17-20 minutes, or until the edges of the scones are slightly darkened and browned. Allow scones to cool on the baking sheet. When the scones are completely cool, top with maple almond butter icing.
- Make the icing: Combine almond butter, maple syrup, and a few drops of almond milk in a small bowl. Whisk to combine. Add additional almond milk to thin; you'll want it to be thick but smooth.
Additional Notes
*I used white chia seeds here. If you use black chia seeds, know that the color might be a bit different/darker.
What a great weekend for a wedding! :) You’re right…there’s honestly something about pumpkin season that’s so satisfying and delicious. I’M SO EXCITED. These look soooo cute! And since they’re so small I can totally eat a ton right? ;)
Exactly! Mini scones = you can eat the whole batch ;)
I am the biggest lover of scones! These look perfect for the season, thanks for sharing!
Of course, Ellie! I hope you get a chance to try these!
I’ve never had a scone before… is that weird? Buuuuut I do love anything that’s super cute and mini and only 3 bites (because you can definitely eat so many more!). These look fantastic, Alexa!!
Haha! Not weird at all. I’ve always been a huge scone fan :) Add some pumpkin spice in there and omg. ;)
A girl after my own heart. Fall is my absolute favorite time of the year!!! Like I can’t even contain my excitement. You keep sharing such delicious/unique recipes one after another. I’ll be adding these to my fall baking list :)
Fall is just wonderful…especially when these scones are added to the mix! ;)
Such a simple and beautiful recipe!! Love this— especially since I’m totally with you on fall being the best time of the year :) Another one added to the list!
:) Thank you so much, Liz! I love how simple these scones are!
pumpkin scones is on the TOP of my to do list this weekend!! after seeing them in starbucks i was like, i need to get on this asap. looks delicious and love that you used almond butter in these!!
YES! Pumpkin scones are just the best, aren’t they?!
My second recipe of yours this week! Ive eaten 5 of the 8 and just waiting for my husband to come home and enjoy the rest! Only problem was it didn’t make enough! I subbed cashew butter for the almond butter and toasted up some pumpkin seeds for the inside and sprinkled a few of them in the cashew butter “frosting” along with some cacao nibs. SO delicious! Thank you!
EEP! This makes me so so happy, Mary! I’m so happy you guys liked these scones with the swaps! :)
Your recipes look amazing trying to make better food choices