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!
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!
Yields1 ServingPrep Time25 minsCook Time20 minsTotal Time45 mins
Add dry ingredients and chopped butter to food processor. Blend a few times until well sifted. Pour batter back into large mixing bowl.
3
Form a hole in the middle of batter and place egg, pumpkin and coconut milk inside.
4
Mix well until no flour spots remain. Place in freezer for 30 minutes.
5
Heat oven to 400° F. Prepare baking sheet with parchment paper.
6
Remove 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.
7
Bake 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.
FullDisclosure: Some of the product links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive a small affiliate commission at no cost to you. This helps keep my blog running!
Add dry ingredients and chopped butter to food processor. Blend a few times until well sifted. Pour batter back into large mixing bowl.
3
Form a hole in the middle of batter and place egg, pumpkin and coconut milk inside.
4
Mix well until no flour spots remain. Place in freezer for 30 minutes.
5
Heat oven to 400° F. Prepare baking sheet with parchment paper.
6
Remove 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.
7
Bake 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.
Diagnosed with Celiac Disease eleven years ago, I've been on a journey discovering what it means to be truly healthy. Join me as I share my personal fitness goals, gluten free recipes I've tried, travel tips, curly hair product reviews and all things creative.
AuthorJennifer LeighCategoryBreakfast
