Recipe by Cornelia Sabrina, @Cornelia_Sabrina on IG
With the weather becoming cooler and fall season approaching, so are all the delicious pumpkin recipes. Personally I am not a huge fan of the pumpkin spiced items in stores but only because of the mixture of typical pumpkin spice. I learned a while ago that I just prefer my own mix and the good thing about this is that I also learned how to make pumpkin spice mixes at home. If you want a filling and sweet breakfast, this one might be just right for you!
Recipe makes 6 servings
Time: 15 minutes
3/4 cup White Whole Wheat Flour
1 scoop TRU Pumpkin Vanilla Latte Protein
2 tsp Baking Powder
1 tsp Cinnamon
1/2 tsp Ginger
1/2 tsp Nutmeg
1/4 tsp Allspice
1/4 tsp Sea Salt
1/4 cup chooped Raisins
1/2 cup mashed Pumpkin (fresh or canned)
2 tbsp Maple Syrup
1 tsp Vanilla
3 tbsp Coconut Oil
Ingredients for Frosting:
2 tbsp Cream Cheese
1 tbsp Maple Syrup
1) Preheat oven to 425F.
2) Mix all dry ingredients. Add chopped raisins and mix in with your hands to separate the pieces between the flour.
3) In a separate bowl melt coconut oil until just liquid (15 sec in the microwave). Add other wet ingredients and mix well.
4) Combine wet and dry ingredients until they just come together, do not overwork mixture.
5) Slightly dust your kitchen counter or cutting board with flour and turn the dough on top of it. Press it with your hands into a round plate, about 3/4 inch thick. Cut into 6 equal triangles and carefully lay on top of a parchment paper lined baking sheet.
6) Bake for 13-14 min until slightly browned on edges. Let cool completely before icing.
7) Mix cream cheese and maple syrup until icing forms with a thicker but easily spreadable consistency. Add into a piping bag (or a zipper bag with a tip cut off) and drizzle over cooled scones.
7.4 g protein
24 g carbs (4 g of sugar)
10 g fat