Easy gluten free, paleo pumpkin spice scones with a yummy refined sugar free glaze. A warm and comforting grain free treat for cosy fall mornings. This grain free pumpkin scone recipe is a family favorite. If you love scones as much as I do, then today is gonna be a good day for you!
Rainy days call for baking scones and muffins. My current morning rituals have consisted of, steaming peppermint tea in my new mugs (they are nice a big!), baking in my pjs while I listen to Netflix or podcasts, and snapping photos of my creations with this moody cloudy lighting. When work looks like this, I’m pretty happy (trust me, it isn’t always this romantic).
Anyway, back to baking! Who’s into paleo pumpkin scones?? I know I am! And I’ve spent the last couple of years messing up recipes trying to create a solid recipe that I would want to make over and over again. But these babies!! Oh my goodness. Love. And the addition of coconut yogurt to this recipe was a good decision. 🙂
They are light, moist, but have a lovely “crust”. Sweet enough, but not too sweet. Naturally sweetened and delicious pumpkin flavor! And that glaze… holy moly, too good!! Basically everything, including the nice rise these get is just how I imagined. It took me more than a few tries to come up with a paleo scone recipe I love and didn’t have butter, wasn’t crumbly, too wet or too dry, but it finally happened!
scones, plus the other essentials!
Well, I hope you all enjoy this lovely day and have a happy and healthy week ahead! Enjoy these scones with a steaming mug of tea and your favorite book. I don’t know what it is about this weather, but I have been reading so much more than I usually do! Haha, any favorite books I should be reading?
Gluten Free Paleo Pumpkin Scones And Maple Glaze
Ingredients
Scones
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup arrowroot flour
- 1/2 cup coconut sugar
- 1/2 cup palm oil shortening
- 1/2 cup pumpkin puree
- 1/2 cup coconut yogurt Coyo brand
- 2 tablespoons golden milled flax meal
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon sea salt
- 1/2 teaspoon nutmeg
Glaze
- 2 tablespoons nut butter peanut or cashew
- 2 tablespoons arrowroot flour
- 1 1/2 tablespoon maple syrup
- 1-2 tablespoons water
Instructions
- Preheat oven to 375F.
- In a large mixing bowl or KitchenAid stand mixer (which I prefer) incorporate the flour, coconut sugar, shortening, and spices. Then add the rest of the ingredients and combine.
- Line a baking tray with parchment paper. Pour the dough onto the baking tray and form into a round ball, press down to form a 2" high round loaf. Cut into 8 slices and bake on 375F for 35 minutes until golden brown.
- Prepare the maple glaze by blending the ingredients together in a food processor (or by hand in a small bowl) and drizzle over the baked scones.