Everyone’s celebrating Thanksgiving and making pumpkin pie and leftover Turkey sandwiches, getting into the Winter holidays spirit with mulled cider and hot cocoa, baking Christmas cookies and lighting their chimneys…. and I’m sleeping in the starfish position in my bed without the sheets on because it’s getting hotter and hotter around here. Aah yes, Summer is upon us in Brazil. And it just feels awkward when I’m strolling down São Paulo’s big Paulista Avenue with my flip flops and sunglasses on and there’s a gigantic inflated Snowman standing there with a scarf on and Santa Clause’s just cruising along with his reindeer pals. It just feels… wrong.
My Facebook page was seriously no joke this week with all the Turkey and cranberry-apple sauce pictures flying around. No fair. I feel so left out. I want snow and pumpkin soup and Christmas carols and all that stuff like the rest! So just to feel like I participated at least a little bit in the pumpkin-holiday galore this week, I made some pumpkin scones. How could I not? If I posted a recipe for a frozen Papaya smoothie, no-one would want to check out my blog ever again. And I mean, people will have leftover pumpkin won’t they? Tell me someone will make these. Otherwise I’m just a slightly pathetic French blogger living in Brazil in the middle of Summer trying to join the cool kids Winter party. Oh wait, that’s actually kind of accurate.
But hooray hooray, in a week I’m flying off to France for a short visit and I will be swapping my flip flops for some good old wool socks. I’m air-punching and cheering by myself in my own living room. I’m psyched! Not only do I get to be in Paris during one of the most beautiful times of the year, I’ll also get a vital dose of French humor and sarcasm from my friends who know how much I miss it. Plus from what I’ve been told, it is mightily cold in France right now so I’ll have plenty of reasons to revel in Holiday joy and whip up a batch of Christmas cookies.
But actually, and back to these scones, I’m definitely more of a scone person than a cookie person. Actually that’s a hard one. Scones or cookies? When I was a kid, we always had a huge basket of different cookies for my brother and I to snack on, cookies are part of what nourished my soul for years and helped my 5-foot self grow to formidable heights on. On the other hand, scones always hit close to home because I was raised and taught to have unconditional love for toasted French baguette and melted butter. Whoops I just made my stomach rumble and in a loud, embarrassing way. Give me anything that’s fluffy, warm, toastable (not a word) and that you can eat with butter and I will be your slave. I’m sure you’re feeling fascinated by all of this, I mean all this heartfelt baked-goods philosophy and some childhood psychology thrown in there, how could you not? There are days when I don’t really have much else going on aside from pitting scones against cookies…
For today, scones win. If they didn’t, I wouldn’t really be starting off right to give you this recipe. These little bits of love are so good. I’ve been trying out quite a lot of different recipes for grain-free scones and it’s not the easiest of experiments because it really takes the right balance of different flours to make them come out with that texture that’s so unique to scones. This is why this recipe calls for four different flours and I’m sorry in advance for making the ingredient list a little longer than you probably like it to be, but trust me it’s worth it! The cashew flour (you can also probably replace it with almond flour but I haven’t tried) will give them moisture and the right dose of “crumble”, while the coconut flour will make them dense and compact. The arrowroot or tapioca will make them slightly crispy on the outside, and the flax helps bind all the ingredients and gives them that extra nutty taste.
Makes 10 scones
3/4 cup cashew flour
3/4 cup arrowroot or tapioca starch
1/2 cup flax meal
3 tbsp coconut flour
1 cup pumpkin puree
1/4 stick (50g) of butter
3/4 cup coconut sugar
1 tbsp pumpkin pie spice (mix of cinnamon, ground ginger, cloves, nutmeg and allspice)
1 tsp baking soda
1/4 tsp salt
1. Preheat oven to 380°F (190°C) and line a baking sheet with parchment paper
2. Combine the flours, spices, sugar, baking soda and salt.
3. Blend together the eggs, butter and pureed pumpkin and add to the dry ingredients.
4. Scoop about one and a half to two tablespoons of batter and drop onto the parchment paper. Bake for 20-25 minutes until crispy and brown around the edges.
5. Transfer to a rack to cool. Store in the fridge in an airtight sealed container for a week.
Shared on Marvelous Mondays, Tasty Tuesdays, Healthy Tuesdays, Gluten-Free Wednesdays, Wellness Wednesdays, Allergy-Free Wednesdays, Fresh Foods Wednesdays, Tasty Traditions, Let’s Get Real, Gluten Free Fridays, Fight Back Fridays