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Honey-Pumpkin Cashew Scones

Honey-Pumpkin Cashew Scones


  • 1 cup cashew flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 large egg
  • 1/2 cup pumpkin puree
  • 1 tablespoon honey, divided


  1. Heat your oven to 400 degrees F. Line baking sheet with parchment paper.
  2. In a bowl combine dry Ingredients, cashew flour, baking powder and cinnamon.
  3. In a second bowl mix together egg, pumpkin and 1 1/2 teaspoons honey. Mix together wet and dry ingredients.
  4. Form the dough into a circle (or whatever shape you’d like) on the parchment paper.
  5. Bake for about 20 minutes.
  6. Remove from the oven and slice into 6 pieces.
  7. Return to the oven and bake for an additional 5 to 10 minutes (if you’d like a slightly crisper edge).
  8. Allow the scones to cool.
  9. Drizzle with the remaining honey.

Yield: 6 scones

Recipe and photo credit (used with permission): National Honey Board -

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