Pumpkin Scones {Almond Flour}
These soft, fluffy, fall-spiced Pumpkin Scone taste lighter and melt in your mouth with every bite and sip of coffee. Need a Starbucks alternative? Healthy. Gluten-free.
Servings: 8
Ingredients
Pumpkin Scones
- 1 1/2 cups fine blanched almond flour 180g
- 3/4 cup tapioca flour 90g
- 3 tbsp coconut flour 30g
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tbsp pumpkin pie spice
- 1/2 cup pumpkin puree
- 2 tablespoons milk*
- 3/4 cup coconut sugar**
- 1 egg
- 6 tbsp cold butter***
Maple Pumpkin Icing
- 2/3 cup powdered sugar
- 1 tbsp maple syrup
- 1/2 tsp pure vanilla extract
- 1/4 tsp pumpkin pie spice
Instructions
- Mix the almond flour, tapioca flour, coconut flour, baking powder, salt, and pumpkin pie spice in a bowl.
- Add the butter blend with a fork or pastry blender until an evenly crumbly mixture forms.****
- Make a well in the center of the crumbly mixture and add the egg, milk, and pumpkin puree. Stir well until the flour is well incorporated. The dough should be soft and a little bit sticky.
- Wrap the dough in plastic wrap and place the dough in a bowl. Place the bowl in the freezer for 30-45 minutes or refrigerate overnight.
- Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.
- Roll the dough into a thick disk.
- Use a sharp knife and cut the disk into 8 triangular wedges. If the dough appears to be sticking, you can oil up the knife.*****
- Separate wedges with a rubber spatula or your hands and place them 2” apart on the baking sheet.
- Finally, brush a little bit of milk over the tops of each wedge (optional).
- Bake in the preheated oven for about 20 mins or until lightly browned on top and let it cool for 15 – 20 minutes.
- Mix all the ingredients for the icing in a bowl. Add more or less milk depending on your consistency preferences. Drizzle icing over your scones.
- Allow to cool for a bit and enjoy!
Notes
* Add an additional 1-2 tablespoons to brush on top of the scones.
** Use up to 1 cup of sugar if you prefer sweeter scones. Since we add maple icing on top of the pumpkin scone, I prefer it a little less sweet.
*** Use vegan butter or ghee for a dairy-free option.
**** Don’t have a pastry cutter? You can also pulse the dry mixture and butter a few times in a food processor to break it into smaller pieces.
***** In the case that dough is truly too sticky to work with, place it in the freezer for 10 more minutes to firm.