A dense and chewy paleo pumpkin scone recipe that's topped with a delicious maple drizzle.
Preheat oven to 350 degrees. In a medium bowl, mix coconut and cassava flour, cinnamon, nutmeg and baking soda.
In a separate bowl, mix pumpkin, eggs, maple syrup, vanilla, coconut oil and mix to combine. Fold in pecans and chocolate chips; dough will be thick, so mix with your hands.
Line a baking sheet with parchment paper. Place dough onto paper and flatten with your hands into a large circle, about 3/4 - 1" thick. Bake for 20-22 minutes.
When scones are done baking, heat coconut butter in a microwave-safe dish until melted - about 30-60 seconds. Mix and add maple syrup; mix to desired consistency, and drizzle over scones.