There’s nothing better than enjoying a fresh scone with your morning coffee or tea. Since fall is now in full swing it’s only appropriate that even morning scones have a hint of pumpkin.
1 1/3 cup fine almond flour
6 Tbsp tapioca starch
5.5 Tbsp coconut sugar (or you can use any granulated sugar substitute)
2.5 Tbsp coconut flour
2 tsp baking powder
1 tsp cinnamon
1 tsp ginger
1/8 teaspoon cardamom
Pinch of salt
5 Tbsp very cold salted butter, cut into small cubes
1/4 cup milk of choice
1 tsp apple cider vinegar
¼ cup pumpkin puree
1 tsp vanilla extract
- Preheat your oven to 375 degrees Fahrenheit. Combine the milk and vinegar and let rest for about 5 minutes.
- Combine the almond flour, 5.5 tablespoons of tapioca, sugar, coconut flour, baking powder, spices and salt in a bowl. Add the cold butter to the bowl and cut the butter into the flour mixture using a fork or pastry cutter. In the end, the butter should be in very tiny pieces incorporated into the flour and the resulting flour should look like crumbly sand.
- Add the milk mixture, pumpkin and vanilla to the bowl and mix together with a spatula or spoon until just combined. Let the dough rest for 2-3 minutes.
- Place a piece of parchment or a silicone mat on a sheet pan and sprinkle the remaining tapioca starch on it. Scoop the dough out on the pan and form it into a ball. Form the dough into a flattened round disk about an inch or so thick. Use a large knife to cut the disk into 6 or 8 sections.
- Place the pan in the oven at 375 degrees for about 20 minutes. Remove the pan from the oven and use a knife to cut deeper into the slices. Place the pan back in the oven for 10 more minutes.
- Remove the pan from the oven again and use the knife to carefully separate the cut sections so each scone is a separate triangle so each side of the scone can be exposed to the heat in the oven.
- Reduce the heat to 350 degrees and continue baking for about 10-15 minutes, or until the undersides of the scones are slightly golden. Let the scones cool before handling them.
- Enjoy the scones as is, or drizzle them with your choice of melted coconut butter mixed with stevia or monkfruit drops, or an icing made from powdered sugar or sugar substitute like powdered erythritol and milk.
To reduce the carb count, use a granulated sugar substitute in lieu of the coconut sugar. Brown sugar swerve is a good option.
For more texture, add chopped nuts to the scone dough like pecans or walnuts.
To make a sugar icing, sift about 1/4 cup of powdered sugar or powdered sugar substitute (powdered erythritol, swerve or lakanto monkfruit sweetener) into a bowl and add in your milk of choice 1/2 teaspoon at a time until a thin paste forms. Drizzle all over the scones.
To make a coconut butter icing, melt your coconut butter, then add drops of stevia or monkfruit sweetener to taste. Drizzle the melted coconut butter all over the scones.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Serving Size: 1/6 of recipe
- Calories: 327.5
- Sugar: 12.7g
- Sodium: 245.9mg
- Fat: 23.3g
- Saturated Fat: 7.5g
- Trans Fat: 0.39g
- Carbohydrates: 27.2g
- Fiber: 4.3g
- Protein: 6.3g
- Cholesterol: 25.4mg
- Net Carbs: 22.83g
Keywords: gluten free pumpkin scones