Grain Free Pumpkin Scones

Am I the only one that gets slightly irrationally irritated at the premature celebration of Fall? Don’t get me wrong, it is EASILY my favorite season of the year and I long for it from about June 1st on. But in order to really enjoy it, it has to really feel like fall. Fortunately, the 1st official day of Fall AND 3 consecutive days of temps in the mid 70’s collided for a perfect opportunity to revel in the best season of the year.

With a Sunday morning with no plans on my hands, my brain was swirling with ideas for how I wanted to kick off my celebration of Fall…I just kept coming back to Grain Free Pumpkin Scones. Paleo or not, scones are my favorite breakfast pastry. I love their texture, and how they are sweeter than a biscuit, but less sugary than a muffin. They are best eaten with a nice hot cup of coffee, curled up on the couch, watching the NFL’s Sunday Morning Countdown…now that screams “FALL!”

(This recipe was adapted from Simply Taylor…girl knows how to bake great paleo-friendly treats!)

Ingredients:

• 2 1/2 cups almond flour
• 2 1/2 tsp Pumpkin Pie Spice
• 1/4 tsp salt
• 1 tsp baking soda
• 1 egg
• 1/2 cup pumpkin
• 3 Tbsp maple syrup
• 1 tsp vanilla
• 2 Tbsp almond butter

For the Glaze: 

• 1 Tbsp coconut oil
• 1 Tbsp almond butter
• 1 Tbsp maple syrup
• 1 tsp vanilla

Instructions:

1. First, whisk together all dry ingredients (almond flour, pumpkin spice, salt, and baking soda.)
2. Next, whisk all wet ingredients (egg, pumpkin, maple syrup, vanilla, and almond butter.)
3. Add the wet mixture to the dry ingredients and combine well. Depending on how much water is in your pumpkin, you may need to add a TBSP or so more flour, so that the dough isn’t too sticky to work with. 
4. Place the dough on a baking sheet lined with parchment paper and, with your fingers, form the dough into a disk, about 1/2 inch thick.
5. Using a knife or pizza cutter, score the disk into 8 pieces (like a pizza!) 
6. Place sheet in the oven and bake for about 12-15 minutes (until a toothpick comes out clean from the center.)
7. While the scones are baking, whip up the glaze by combining all ingredients in a small glass bowl and either microwave for :30 or place in the warm oven for a minute or 2. Stir to combine.
8. Once the scones are finished baking, remove from oven and allow to cool for 5 minutes. Re-slice the 8 pieces (with pizza cutter) and drizzle each scone with glaze! 

These babies are perfectly dense, yet cakey and not crumbly. The level of sweetness is exactly how a scone should be, and the pumpkin spice gives them the essence of Fall in a bite! They were so easy to whip up and require simple pantry staples!

The temps are supposed to rise again this week in Southern California, but in the meantime, I’ll be over here savoring every bite of Fall in the form of a scone while I can! Hope you do the same!

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Grain Free Pumpkin Spiced Scones

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Fall mornings call for these perfectly sweet, dense yet cakey, easy to make pumpkin scones. 

Course: Breakfast

Servings: 8

Author: Our Fine Day

Ingredients

• 2 1/2 cups almond flour
• 2 1/2 tsp Pumpkin Pie Spice
• 1/4 tsp salt
• 1 tsp baking soda
• 1 egg
• 1/2 cup pumpkin
• 3 Tbsp maple syrup
• 1 tsp vanilla
• 2 Tbsp almond butter

For the Glaze:

• 1 Tbsp coconut oil
• 1 Tbsp almond butter
• 1 Tbsp maple syrup
• 1 tsp  vanilla

Instructions

1. First, whisk together all dry ingredients (almond flour, pumpkin spice, salt, and baking soda.)
2. Next, whisk all wet ingredients (egg, pumpkin, maple syrup, vanilla, and almond butter.)

3. Add the wet mixture to the dry ingredients and combine well. Depending on how much water is in your pumpkin, you may need to add a TBSP or so more flour, so that the dough isn't too sticky to work with.

4. Place the dough on a baking sheet lined with parchment paper and, with your fingers, form the dough into a disk, about 1/2 inch thick.
5. Using a knife or pizza cutter, score the disk into 8 pieces (like a pizza!)
6. Place sheet in the oven and bake for about 12-15 minutes (until a toothpick comes out clean from the center.)
7. While the scones are baking, whip up the glaze by combining all ingredients in a small glass bowl and either microwave for :30 or place in the warm oven for a minute or 2. Stir to combine.
8. Once the scones are finished baking, remove from oven and allow to cool for 5 minutes. Re-slice the 8 pieces (with pizza cutter) and drizzle each scone with glaze!