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gluten free pumpkin scones on a circular wire rack with glaze and pecans
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Gluten Free Pumpkin Scones

These gluten free pumpkin scones with a maple glaze are easy to make and just perfect for breakfast, as a snack or dessert. They are made with raw cashews, lightly sweetened with coconut sugar and taste wonderful re-heated. They are gluten free, dairy free, refined sugar free, and paleo.
Course Breakfast, Dessert, Snack
Cuisine American, British
Keyword Gluten Free Pumpkin Scones
Prep Time 15 minutes
Cook Time 20 minutes
Servings 8
Calories 375kcal

Ingredients

Pumpkin Scones

Maple Glaze

  • 1/2 cup coconut butter
  • 1/2 cup non-dairy milk at room temperature
  • 3 - 3 1/2 tablespoons pure maple syrup see notes
  • 2 tablespoons fresh lemon juice see notes

Topping Ideas

  • apple butter
  • pumpkin butter
  • grass-fed butter
  • pecans toasted & chopped

Instructions

  • Pulse the raw cashews in a food processor or high-speed blender, a few seconds at a time, until they resemble a coarse flour. You don’t want any visible chunks of cashews. This should take about 1 minute. Be sure not to turn the cashew flour into cashew butter. Watch the texture closely.
  • Add the rest of the dry ingredients (arrowroot flour, coconut flour, baking powder, salt, spices, and coconut sugar.) Process again a few seconds at a time until everything is well combined. This will take less than 30 seconds.
  • Transfer the flour mixture into a large mixing bowl. Add the small cubes of butter or palm shortening. Using a pastry cutter or potato masher (my preferred method), "cut" the butter into the flour mixture until you see an even display of large crumbs. This will likely take a few minutes and some elbow grease.
  • Create a well in the center of the bowl and add canned coconut milk, canned pumpkin, and the egg. Mix well with a spatula or wooden spoon until no chunks of flour remain.
  • Transfer the dough into the freezer to firm up for 30 minutes.
  • Preheat the oven to 400 degrees Fahrenheit, and adjust the oven rack to the middle position. Line a baking sheet with parchment paper.
  • Meanwhile, prepare the glaze. In a small saucepan over low heat, gently melt the coconut butter while stirring often. Once it is no longer chunky, add milk, maple syrup, and lemon juice. Stir until everything is well combined over low heat ~ roughly 2 minutes more. Remove from the heat and set aside.
  • Remove the scone dough from the freezer. Get your hands a little bit wet (shake off the excess) and transfer the dough onto the baking sheet. I begin working with it gently and forming it into an 8-inch circle. I like to spin the pan around and make sure all of the sides are even. It's nice to create a bit of a ridge along the edges as the shape turns out a bit better after baking.
  • Using a large, very sharp knife, cut the scones into 8 even triangles. I like to run my knife under really hot running water and shake off the excess before each cut. Very carefully move the pieces apart, creating about 2" of space between them. (Optional: I like to take a pastry brush and lightly brush on a little bit of non-dairy milk and sprinkle each scone with coconut sugar or cane sugar... this will provide a really lovely bonus texture!)
  • Bake at 400 degrees Fahrenheit for about 20 minutes, until the edges begin to turn golden brown. Remove from the oven and let cool for about 20 minutes before carefully moving to a wire rack to cool completely. 
  • Top off with maple glaze, your favorite apple or pumpkin butter or some good old fashioned grass-fed butter. So, so delicious. 

Notes

  • Use palm shortening to keep the recipe dairy free and paleo. Be sure you put it in the refrigerator to solidify for about 30 minutes before using.
  • Start with 3 tablespoons of maple syrup and taste at the end. Add more if you'd like the glaze sweeter.
  • Fresh lemon juice will taste better than bottled in the glaze. I'd recommend grabbing fresh lemons if you can.
  • You can alternatively serve these scones plain or with a yummy apple butter, grass-fed butter, pumpkin butter or spiced apple jam.
 

Nutrition

Calories: 375kcal | Carbohydrates: 46g | Protein: 7g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 211mg | Potassium: 378mg | Fiber: 5g | Sugar: 20g | Calcium: 117mg