Gluten Free/Dairy Free (step aside Starbucks) Pumpkin Scones

I’m a sucker for all things Pumpkin, so each day this week, I’ll be posting a favorite pumpkin recipe/video.  Like I mention in the video below, I was slightly addicted to Starbucks’ Pumpkin scones.  But, I care about what I put into my body and don’t appreciate added sugar, chemicals, GMOs and the $5 price tag, so I’ve created this Pumpkin Scone recipe.  Start to finish, these took me 40 minutes to make (because I had to wait for them to cool before frosting).  My only regret is I didn’t double it!   These freeze well if you can keep them in your house long enough!

Depending on the size you shape them into, makes 8-16 scones

2 cups oat flour (To make fully Paleo: replace with 1 1/2 cups coconut flour & 1 cup tapioca flour)
1 cup coconut sugar
1/2 cup coconut oil
3/4 cup pumpkin puree (fresh or canned)
1 1/2 tsp pumpkin pie spice
1/4 cup coconut butter
1 tsp vanilla
1 tsp baking soda
2 tsp apple cider vinegar
dash of salt

1 cup cashews (or 3/4 cup raw almond butter)
1/3 cup maple syrup
1 Tbsp coconut oil
1 Tbsp water or nondairy milk

Pumpkin Frosting Drizzle:
2 Tbsp pumpkin
1 tsp pumpkin pie spice
1 Tbsp maple syrup

1. Preheat oven to 350 and line a cookie sheet with a silpat mat or parchment paper
2. Soak your 1 cup of cashews in hot water and set aside
3. Heat coconut oil and coconut butter to soften and melt
4.  In a Vitamix/blender/mixer, mix all scone ingredients
5. The dough should be thick.  If you want to make fancy triangle scones, put the dough in a bowl and refrigerate for 20 minutes.  Having chilled dough will make it much easier to form desired shape scones.
6. Arrange dough into the desired shapes and sizes
7. Bake for 16-18 minutes (should be firm to the touch)
8. Allow scones to fully cool before frosting

Frosting Directions:
1. Strain out water, Cashews should be soaked and soft
2. In a blender, blend all frosting ingredients
3.  Set aside 2/3 of the frosting, and to the remaining 1/3 frosting, add the additional pumpkin puree, pumpkin spice and maple syrup.
4. Place the Pumpkin Frosting in a sandwich sized zip loc baggie and snip a tiny corner to add a drizzle.

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Know Better Do Better,