Grain-Free Pumpkin Scones

Frosted with creamy white icing and pumpkin spice drizzle, these grain-free, almond-flour-based pumpkin scones are a seasonal must-have. Ditching dairy? Make the recipe without it by swapping in shortening for butter. Here’s how to make a fresh batch of better-for-you pastries for your next fall-inspired brunch.

0 from 0 votes

Print

Grain-Free Pumpkin Scones

Servings 8

Calories 440 kcal

Ingredients

Dry ingredients

• 2 cups Bob’s Red Mill Superfine Almond Flour
• 3/4 cup tapioca flour
• 1/2 cup coconut sugar
• 2 Tbsp. Simply Organic Pumpkin Spice
• 1 tsp. cinnamon
• 1/2 tsp. baking soda

Wet ingredients

• 1/2 cup canned pumpkin purée
• 2 eggs
• 4 Tbsp. palm shortening or butter
• 2 Tbsp. canned coconut milk
• 1 tsp. Simply Organic Vanilla

Frosting

• 1 cup Wholesome Powdered Confectioners Sugar
• 2 Tbsp. canned coconut milk

Pumpkin drizzle

• 1/2 cup Wholesome Powdered Confectioners Sugar
• 1 Tbsp. canned pumpkin purée
• 1 tsp. Simply Organic Pumpkin Spice
• 1/2 Tbsp. coconut milk
• 1/8 tsp. Simply Organic Vanilla

Instructions

Scones

1. In food processor, combine all dry ingredients. Pulse in butter or shortening until crumbly. Note: You can also use a pastry cutter or fork to combine.
2. In large bowl, mix remaining wet ingredients (pumpkin, eggs, milk and vanilla) until combined.
3. Add wet mixture to dry mixture stir to combine. Transfer dough to freezer for 40 minutes.
4. Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
5. Sprinkle work surface with tapioca flour. Remove dough from freezer, form into a ball and transfer to floured surface.
6. Using wet hands, shape dough into a 7x7 square and cut down the middle horizontally, and then vertically, until there are four equal squares. Cut each square in half, diagonally, to form eight triangles. Tip: Wet or flour knife between each cut to prevent sticking.
7. Using a floured spatula, carefully transfer scones to parchment-lined baking sheet. Brush tops with a little melted butter or coconut oil and bake for 20-25 minutes until edges are lightly browned.
8. Cool on wire rack 10-15 minutes before icing.

Frosting

1. In medium bowl, combine powdered sugar and coconut milk until no lumps remain.
2. Top each scone with a generous amount of frosting and allow to set at room temperature.

Pumpkin drizzle

1. In the same bowl used for white frosting, combine all ingredients and mix until fully incorporated.
2. Put in a zip-top bag and seal. Snip off one corner of bag and pipe on top of white frosting. Set aside for frosting to set.
3. Serve scones same-day or freeze for later use.

Recipe Notes

Order the ingredients you need to make this recipe at Vitacost.com!

Nutrition Facts

Grain-Free Pumpkin Scones

Amount Per Serving (1 g)

Calories 440 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 5g25%

Cholesterol 41mg14%

Sodium 125mg5%

Potassium 91mg3%

Carbohydrates 52g17%

Fiber 5g20%

Sugar 31g34%

Protein 8g16%

Vitamin A 2740IU55%

Vitamin C 2mg2%

Calcium 105mg11%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.