Bake Believe’s Chocolate Chip Pumpkin Spice Scones (Keto Friendly)

Yield: 10-12 scones

• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Cooling Time: 20 minutes
• Total Time: 52 minutes

Ingredients:

• 1 ¼ cup almond flour
• 1 cup arrowroot flour or substitute and increase almond flour to 1 1/2 cups total to make keto friendly
• 1 cup coconut flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 tablespoon pumpkin pie spice
• 1 teaspoon stevia
• ½ cup butter, divided
• ¼ cup milk
• ½ cup pumpkin puree
• 1 egg
• 1 cup Bake Believe ^® Semi-Sweet Chocolate Baking Chips

Instructions:

1. Preheat oven to 350F.
2. Line a baking sheet with parchment paper or a silpat. Set aside
3. In a food processor, pulse together almond flour, arrowroot flour, coconut flour, baking powder, salt, pumpkin pie spice, and stevia until combined
4. Dice 6 Tbsp of butter then add to the mixture and pulse until just crumbly and no large butter chunks remain. Melt remaining 2 Tbsp of butter and set aside.
5. In a large mixing bowl, whisk together milk, pumpkin puree, and egg. Add almond flour mixture and stir with a rubber spatula until just combined. Add semi-sweet chocolate baking chips and fold to incorporate.
6. Drop dough 1/4 cup at a time on to the prepared baking sheet to make 10-12 scones. Brush tops with melted butter.
7. Transfer baking sheet to oven and bake 20-22 minutes, until golden brown and cracked.
8. Remove scones and carefully transfer to a wire cooling rack. Cool 15-20 minutes then enjoy.