It's the season of pumpkin everything! These gluten free and vegan pumpkin scones are an excellent way to soak up all the vibes. Made with cassava flour for a nut free treat, breakfast or snack, these pumpkin scones will be a new favorite pumpkin recipe.
1/2cuppowdered maple sugar(Pulse maple sugar in a high powered blender or food processor until powdery. Coconut sugar works or regular powdered sugar.)
In a large mixing bowl, whisk together the dry ingredients with a fork.
Cut coconut butter and coconut oil into dry mixture. Just use a fork to mix them in until the mixture is crumbly.
Add the rest of the wet ingredients. Continue mixing until the dry ingredients are fully incorporated into the wet.
Place in the fridge for 15 minutes. Preheat oven to 400° Fahrenheit and line a baking sheet with parchment paper.
Once chilled, remove from fridge and place dough on parchment paper. Place another sheet of parchment paper on top, and use your hands to press the dough out into a circle about 8" in diameter.
Remove the top sheet of parchment and cut the dough into 8 slices, like pizza. Spread out a couple inches apart on the lined baking sheet and transfer to oven. Bake for about 20 minutes until they start to brown on top. For crispier tops, brush a little non-dairy milk on top.
While the scones bake, whisk together the powdered sugar and milk to make the icing. Set aside until scones are done baking.
Once done, remove from oven. Top with icing, and sprinkle chopped pecans on top if you'd like. Enjoy! Store in an airtight container on the counter or in the fridge to make them last longer. These scones are best enjoyed warm.
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