Pumpkin and Lavender Scones

Pumpkin scones with a hint of lavender. A Fall time brunch staple.

2 Tablespoons ghee (clarified butter) or coconut oil
1/3 cup coconut sugar (plus a little extra for sprinkling)
1 teaspoon salt
1 organic egg
1 cup cooked pumpkin (I used canned, but you could use fresh. Cooked, mashed sweet potato is great too. Organic if possible.)
1 cup organic whole wheat flour*
1 cup organic oat flour* (I grind my own in my Omega J8004 juicer, which I LOVE)
2 teaspoons baking powder
1 teaspoon cinnamon
1 rounded teaspoon dried lavender flowers (plus a little extra for sprinkling)

View the full recipe at Soul Beet →