August 3, 2020
Your first bite into these healthy scones will transport you to autumn. The taste of pumpkin paired with cinnamon and spices is the perfect morning snack. Don't wait until fall to enjoy these beautiful, flaky treats!
Gluten free, dairy free, grain free and paleo
1 1/4 cups Super-Fine Almond Flour, blanched whole almonds
3/4 cup Tapioca Flour
1/3 cup Coconut Flour
1/2 cup Pure Maple Sugar
6 tbsp Clarified Butter/Ghee, cold, cut into small pieces
1/3 cup Pure Maple Sugar
1Whisk all dry ingredients in a large bowl.
2Add dry ingredients and chopped butter to food processor. Blend a few times until well sifted. Pour batter back into large mixing bowl.
3Form a hole in the middle of batter and place egg, pumpkin and coconut milk inside.
4Mix well until no flour spots remain. Place in freezer for 30 minutes.
5Heat oven to 400° F. Prepare baking sheet with parchment paper.
6Remove batter from freezer. Scatter tapioca starch across parchment paper. Roll dough into ball and flatten into a circle. If sticky, lightly wet or flour hands. Once dough is evenly flattened, take a wet knife and cut into 8 pieces. Pull the scones away from one another, brush with additional coconut milk and place in oven.
7Bake scones for 20 minutes or until they are browned on top. Remove and let cool for a bit before drizzling icing on top. Store in refrigerator.
Kitchen Tip: I suggest purchasing a scone pan. This is the Nordic Ware pan I use and it works fantastic! Plus, it is made in the USA.
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