Gluten-Free Pumpkin Scones with Maple Glaze
These are the best, easiest Pumpkin spice scones you'll ever make! Coming together in one bowl, they couldn't be easier. Perfectly sweet and spiced, they're a match made in heaven with your coffee or tea. Topped with a maple glaze, these scones are to die for. They're gluten-free, refined sugar-free, and grain-free!
Ingredients
Dry ingredients
- 2 1/2 cups almond flour
- 1 cup tapioca flour
- 2 tbsp coconut flour
- 1 1/4 tsp baking powder
- 2 tsp pumpkin spice
- 1/2 cup coconut sugar
- pinch sea salt
- 1/2 cup coconut oil solid, room temp
Wet ingredients
- 1 egg room temp
- 2 tbsp maple syrup
- 1/3 cup pumpkin puree
- 2 tsp vanilla extract
- coconut milk, for brushing the tops
Frosting
- 1 cup powdered monk fruit sweetener *can sub regular powdered sugar
- 2 tbsp milk, of choice
Pumpkin drizzle
- 3/4 cup monk fruit powdered sugar
- 1 tbsp pumpkin puree
- 3/4 tsp pumpkin spice
- 1-2 tbsp milk, of choice * more if needed
Instructions
- Add the dry ingredients to a food processor, processing a few seconds until combined. Then add in the solid coconut oil. Process again until it starts to form a crumbly dough.
- In a small bowl, whisk together the remaining wet ingredients. Then add it to the dry mixture, either pulsing until combined or mixing it in by hand. Place the dough in the fridge for 2-3 hours (you can cover it and place it in the fridge longer if needed).
- Sprinkle a piece of parchment paper with tapioca flour and place the dough on it. If it seems too wet, you can add another tbsp of almond flour. You can sprinkle a little tapioca flour on the top or wet your hands to make working with the dough easier. Shape it into a disc about 1 1/2" thick.
- When ready to bake, preheat the oven to 350f. Cut the disc into 8 triangles. Place them on a lined baking sheet. Brush the top of the scones with a little bit of coconut milk (i use full-fat canned coconut milk - you can save the rest for smoothies, sauces, etc!).
- Bake for 20-22 minutes, until golden around the edges & set. Let cool.
Glaze
- Mix together the powdered sugar and milk until a thick glaze forms.
Pumpkin glaze
- Mix together the ingredients in a separate bowl, adding a little extra milk if needed to make it thin enough to drizzle (you don't want it too thin!).
- Add some of the regular glaze to the cooled scones, spread it over the tops. Place the scones in the fridge for a few minutes to let it set up so the pumpkin drizzle doesn't melt into it.
- Once it's set a bit, drizzle the pumpkin glaze over top. Enjoy!