Simply Organic Madagascar Pure Vanilla Extract -- 2 fl oz
Grain-Free Pumpkin Scones
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
Scones
- 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.
- In large bowl, mix remaining wet ingredients (pumpkin, eggs, milk and vanilla) until combined.
- Add wet mixture to dry mixture stir to combine. Transfer dough to freezer for 40 minutes.
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
- Sprinkle work surface with tapioca flour. Remove dough from freezer, form into a ball and transfer to floured surface.
- 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.
- 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.
- Cool on wire rack 10-15 minutes before icing.
Frosting
- In medium bowl, combine powdered sugar and coconut milk until no lumps remain.
- Top each scone with a generous amount of frosting and allow to set at room temperature.
Pumpkin drizzle
- In the same bowl used for white frosting, combine all ingredients and mix until fully incorporated.
- 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.
- Serve scones same-day or freeze for later use.
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