Name: Paleo Pumpkin Scones with Spiced Drizzle Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: Paleo
Ingredients: 1 1/4 cup Almond Flour; 3/4 cup Arrowroot Starch (divided); 1/3 cup Cassava Flour; 2 teaspoon Baking Powder; 1/4 teaspoon Baking Soda; 1/2 teaspoon Sea Salt; 1 teaspoon Ground Cinnamon (plus 1/8 tsp for drizzle); 2 teaspoon Pumpkin Pie Spice (plus 1/2 tsp for drizzle); 1/2 cup Coconut Sugar (for dough); 1 cup Coconut Sugar (for paleo powdered sugar); 6 tablespoon Grass-Fed Butter; 1/2 cup Pumpkin Purée; 1/4 cup Full-Fat Coconut Milk (plus 3 tbsp for drizzle and brushing); 1 Egg; 1/2 teaspoon Pure Vanilla Extract (for drizzle)

Introduction

These Paleo Pumpkin Scones with Spiced Drizzle are a delightful seasonal treat, perfect for cozy mornings or afternoon tea. Made with wholesome flours and warming spices, they bring all the flavors of fall in a tender, flaky scone. The spiced drizzle adds the perfect finishing touch for a sweet, comforting bite.

Five scones are arranged in two rows on a rectangular white plate, each scone golden brown with a slightly cracked texture and drizzled with a smooth, dark brown glaze on top, with a light dusting of fine cinnamon powder around them on the plate. The plate sits on a white marbled surface with a white cloth and a striped blue and white towel beneath it. To the side, there is a large orange pumpkin on the upper left and a small white pumpkin with green stripes on the lower right, next to golden measuring spoons and a golden fork. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cup Almond Flour

3/4 cup Arrowroot Starch (plus 2 tablespoons for powdered sugar)

1/3 cup Cassava Flour

2 teaspoons Baking Powder

1/4 teaspoon Baking Soda

1/2 teaspoon Sea Salt

1 teaspoon Ground Cinnamon (plus 1/8 teaspoon for drizzle)

2 teaspoons Pumpkin Pie Spice (plus 1/2 teaspoon for drizzle)

1/2 cup Coconut Sugar (plus 1 cup for powdered sugar)

6 tablespoons Grass-Fed Butter

1/2 cup Pumpkin Purée

1/4 cup Full-Fat Coconut Milk (plus 3 tablespoons for drizzle)

1 Egg

1/2 teaspoon Pure Vanilla Extract

Instructions

Step 1: In a large bowl, mix almond flour, arrowroot starch, cassava flour, baking powder, baking soda, sea salt, ground cinnamon, pumpkin pie spice, and 1/2 cup coconut sugar until well combined.

Step 2: Add the grass-fed butter to the dry ingredients. Use a fork, pastry blender, or your hands to mix until the mixture becomes crumbly.

Step 3: Make a well in the center of the mixture. Add the egg, pumpkin purée, and 1/4 cup coconut milk. Stir well until the dough is sticky and fully incorporated.

Step 4: Place the dough in the freezer for 30 minutes to chill. This step helps to firm up the dough for easier shaping.

Step 5: While the dough chills, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 6: Prepare the paleo powdered sugar by combining 1 cup coconut sugar with 2 tablespoons arrowroot starch. Blend in a NutriBullet for 30–60 seconds until it becomes fluffy.

Step 7: Lightly sprinkle arrowroot flour on the parchment-lined baking sheet. Place the chilled dough on top and gently mold it into an 8-inch diameter disk. Wet your hands slightly if the dough sticks. Cut the disk into 8 equal wedges with a sharp knife.

Step 8: Separate the wedges about 2 inches apart on the baking sheet. If the dough becomes too sticky to handle, return it to the freezer for an additional 5 minutes.

Step 9: Brush the wedges lightly with a bit of leftover coconut milk to help create a slightly crispy top. Sprinkle each wedge with some of the paleo powdered sugar.

Step 10: Bake for 20 minutes or until the tops turn lightly golden brown.

Step 11: While the scones bake, prepare the pumpkin drizzle. Whisk together 2/3 cup paleo powdered sugar, 3 tablespoons coconut milk, vanilla extract, pumpkin pie spice, and ground cinnamon until smooth.

Step 12: Once the scones are baked and cooled slightly, drizzle each with the spiced pumpkin glaze. Serve warm or at room temperature.

Tips & Variations

Use cold butter and chill the dough well to ensure flaky, tender scones.

For added texture, fold in chopped pecans or walnuts before chilling the dough.

If you prefer sweeter scones, adjust the coconut sugar amount in the dough and drizzle to taste.

Substitute pumpkin purée with sweet potato purée for a slightly different flavor.

FAQs

Can I make these scones dairy-free?

Yes, use a dairy-free butter alternative to keep the recipe fully paleo and dairy-free.

Can I use regular flour instead of paleo flours?

While you can substitute with all-purpose flour, the texture and flavor will be different. Paleo flours give these scones their characteristic tender and gluten-free quality.