Maple Butter Pumpkin Thumprint Scones

These Maple Butter Pumpkin Scones topped with raw pecans are absolutely delicious and so perfect for colder weather when you are craving something sweet after a meal.

Refined sugar free - so they are great for keeping hormones balanced, acne at bay, and supporting you as you enter into the holidays.

So here’s the recipe below!

Ingredients:

• 2 cups flour (GF if needed)

• 1 tsp baking soda + 1 tsp cream of tartar combined

• 1 tsp ceylon cinnamon

• ½ tsp celtic sea salt

• ¼ cup maple syrup

• 5 tablespoons grass-fed butter

• 1 pasture-rasied egg

• ½ cup pumpkin puree

• ½ sour cream

• 1 tsp of pumpkin spice blend

For the maple butter:

• Maple syrup

Preheat oven to 425 degrees.

Combine flour, baking soda, cream of tartar, cinnamon, and salt in a large bowl.

The add the maple syrup. Cut in 4 tablespoons of butter until the mixture resembles coarse crumbs.

In a separate bowl, beat the egg. Add pumpkin puree, sour cream, and pumpkin spice blend to the beaten egg.

Add the pumpkin mixture to the flour mixture. Stir until the mixture forms a soft dough that leaves sides of bowl.

Move dough to countertop, and knead the mixture 10 times. Then roll the dough using a rolling pin. You may need to sprinkle some flour onto the countertop. Form the dough into rectangles or into cookie shapes.

Place on a baking sheet, and bake for 10-12 minutes until golden brown.

For the maple butter, pour maple syrup into the bowl and mix with an electric mixer until the maple syrup looks whipped.

Drizzle on top of the scones, and top with crushed raw pecans.