Description
These Paleo Pumpkin Scones with Spiced Drizzle are a deliciously moist and tender treat perfect for autumn mornings or cozy snack times. Made with almond flour, cassava flour, and pumpkin puree, these scones are grain-free and refined sugar-free, sweetened naturally with coconut sugar. The scones are baked to a golden perfection and finished with a luscious pumpkin-spiced drizzle that adds a smooth and flavorful glaze.
Ingredients
Scale
Dried 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)
Wet Ingredients
- 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)
Instructions
- Combine Dry Ingredients: In a large bowl, mix 1 1/4 cups almond flour, 3/4 cup arrowroot starch, 1/3 cup cassava flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon sea salt, 1 teaspoon ground cinnamon, 2 teaspoons pumpkin pie spice, and 1/2 cup coconut sugar thoroughly to create an even dry mixture.
- Add Butter: Incorporate 6 tablespoons of grass-fed butter into the dry ingredients using a fork, pastry blender, or your hands until the mixture resembles coarse crumbs, ensuring the butter is well distributed for texture.
- Mix Wet Ingredients into Dry: Form a well in the center, then add 1 egg, 1/2 cup pumpkin purée, and 1/4 cup full-fat coconut milk. Stir all together until fully incorporated into a sticky dough.
- Chill the Dough: Place the dough in the freezer for 30 minutes to firm up, which will help when shaping the scones and prevent sticking.
- Preheat Oven and Prepare Baking Sheet: While chilling the dough, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Make Paleo Powdered Sugar: Blend 1 cup coconut sugar with 2 tablespoons arrowroot starch in a NutriBullet or blender for 30-60 seconds, starting slow to achieve a fluffy powdered sugar substitute.
- Shape the Scones: Sprinkle some arrowroot starch on a parchment-lined baking sheet. Remove dough from the freezer and place on the baking sheet. Using your hands (wetting them as needed), shape the dough into an 8-inch diameter disk. Cut the disk into 8 equal wedges with a sharp knife.
- Space the Scones: Spread the wedges about 2 inches apart on the baking sheet. If the dough is too sticky to handle, return it to the freezer for another 5 minutes.
- Brush and Sprinkle: Brush the tops of the wedges with leftover coconut milk for a crispy finish, then lightly sprinkle each wedge with the homemade paleo powdered sugar.
- Bake: Bake the scones in the preheated oven for 20 minutes or until the tops turn a light golden brown.
- Prepare Pumpkin Drizzle: While the scones bake, whisk together 2/3 cup paleo powdered sugar, 3 tablespoons coconut milk, 1/2 teaspoon pure vanilla extract, 1/2 teaspoon pumpkin pie spice, and 1/8 teaspoon ground cinnamon until smooth and pourable.
- Glaze and Serve: Once the scones are cooled slightly after baking, drizzle each one generously with the pumpkin spiced glaze. Serve fresh and enjoy!
Notes
- Be sure not to skip chilling the dough as it makes shaping easier and prevents the scones from spreading too much during baking.
- Wet your hands when forming the dough disk to prevent sticking.
- The paleo powdered sugar can be stored in an airtight container for up to two weeks if made in advance.
- Use grass-fed butter for the best flavor and paleo compliance.
- Store leftover scones in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat scones gently in the oven or toaster oven to restore crispness before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: Paleo, American
Keywords: Paleo pumpkin scones, grain-free scones, pumpkin spice, paleo baking, gluten free breakfast, paleo dessert, pumpkin scones with glaze
