These Paleo Pumpkin Scones with Spiced Drizzle are incredibly tender, full of pumpkin flavor, and more than a little addicting!
Is it too soon to have pumpkin on the brain? Am I the only one? Like so many others, Fall is my favorite time of the year. It was my mom’s, too. Somehow I always feel her memory and presence more closely during the Fall. The cool crisp air and smell of drying leaves reminds me all of the hikes and outdoor adventures we did as a family. Both through childhood and as adults.
Josh and I have made a tradition the last several years of going New England in the Fall. We booked our trip for this October back in April, before we really new the extent of the odd season we’d all find ourselves in with Covid-19 and so many other issues our country is facing. There was a time we weren’t sure the trip would actually happen. But now, being a month out, we’re feeling pretty good about the plans we have in place.
It’s definitely a season to look for the good and to be grateful for both the big and the little things.
Many of the things we’ve done in the past on these trips will be closed or have modified hours. But honestly our favorite thing about New England in the Fall is the beautiful foliage, the slower pace of life, and the time we get to spend outside and as a family. So we’re feeling really grateful to still get to go. And this year my dad is going with us, which will be really special. Needless to say, we’re all looking forward to it.
Over the last few weeks, each time I head to Sprouts for my groceries, I find myself drooling over a beautiful display of fresh mums and large bins full of pumpkins and gourds. Aside from the visual appeal, they have the most heavenly scented pinecones, luring me in with their fresh cinnamon-spice smell. A time or two of this and you can easily see why I’m craving pumpkin and all things Fall-flavored!
The Deets on these Paleo Pumpkin Scones with Spiced Drizzle:
- Super tender
- So much pumpkin flavor
- A pumpkin spiced drizzle that will keep you coming back for more and more
- Gluten-free + Paleo
- Perfect for an outdoor gathering with a few close friends and a hot cup of coffee! ☕
Which brings us to these Paleo Pumpkin Sconces with Spiced Drizzle. Honestly, I’ve only made scones a few times, and never a paleo version. But I could NOT BE HAPPIER with the outcome. Because of the pumpkin, they’re a little more moist than most scones, sort of a mix between a scone and a muffin, but the texture totally works. I brushed them with a little extra coconut milk to help the tops and sides crisp up a little more and this really helped give them that scone feel.
And then there’s the drizzle. The coconut sugar in the homemade paleo powdered sugar gives it sort of a maple, caramel flavor which pairs really beautifully with the pumpkin pie spice and ground cinnamon. In the end, it’s pretty addicting!
The dough for these came together rather quick and easy, but here are a couple tips to help ensure a successful outcome:
- Be sure to use a sifter for your almond flour and coconut sugar to remove any large clumps. This gives you a really smooth dough.
- Do not skip the step where you freeze the dough for 30 minutes.
- I highly recommend brushing them with a little coconut milk and dusting with some of the left over homemade paleo powdered sugar.
- Once you’ve chilled and cut the dough into 8 wedges, spread them about 2-3 inches apart before baking.
- To create the Homemade Paleo Powdered Sugar, combine 1 cup coconut sugar with 2 tbsp arrowroot flour and blend in NutriBullet for 30-60 seconds, starting slow and stopping as needed until you have a fluffy mixture. Once you measure the 2/3 cup for the spiced drizzle, put it through the sifter as well if you have any little clumps.
If you haven’t used cassava or arrowroot flour before and aren’t sure where to get them, you can easily pick them up at Sprouts – you know, my favorite grocery store for all things healthy and yummy! 😉 The arrowroot flour is in with all the other baking ingredients, and the Cassava flour is in Gluten-free aisle. The cassava is new to me, but I’ve used it a handful of times now and have been really happy with it!
If you give these Paleo Pumpkin Scones with Spiced Drizzle a try, I’d love to hear your feedback!
Paleo Pumpkin Scones with Spiced Drizzle
FOR THE SCONES:
- 1 1/4 cup super fine almond flour sifted
- 3/4 cup arrowroot flour
- 1/3 cup cassava flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- 1/2 cup coconut sugar sifted
- 6 Tbsp cold grass fed butter cut into small pieces
- 1/2 cup organic pumpkin puree*
- 1/4 cup full fat coconut milk
- 1 large brown egg
FOR THE PUMPKIN DRIZZLE:
- 2/3 cup homemade paleo powdered sugar** see notes
- 3-4 tbsp coconut milk
- 1/2 tsp pure vanilla extract
- 1/2 tsp pumpkin pie spice
- 1/8 tsp ground cinnamon
- Mix 1 1/4 cup almond flour, 3/4 cup arrowroot flour, 1/3 cup cassava flour, 2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 2 tsp pumpkin pie spice, and 1/2 cup coconut sugar in a large bowl.
- Add 6 tbsp grass fed butter to dry ingredients, using fork, pastry blender or hands to mix in until a crumbly mixture forms.
- Create a hole in the center of the crumbly mixture and the egg, 1/2 cup drained organic pumpkin puree, and 1/4 cup coconut milk. Stir well until fully incorporated, leaving you with a sticky dough.
- Place the bowl in the freezer for 30 minutes (do not skip this step).
- While the dough chills, preheat oven to 400 degrees and line baking sheet with parchment paper.
- Sprinkle arrowroot flour on parchment lined baking sheet and place the chilled dough on top. Use hands to mould dough into approximately 8” diameter disk. You may need to wet your hands to keep them from sticking to the dough. Use a sharp knife to cut into 8 equal wedges.
- Separate wedges so they’re about 2 inches apart on baking sheet. If the dough has gotten too sticky to work with, return to freezer for another 5 minutes or so.
- Once wedges are ready to bake, brush them with a little of the leftover coconut milk, this gives them a slightly crispy top. Then sprinkle each with a little of the homemade paleo powdered sugar. Bake for 20 minutes or until tops are lightly brown.
- While sconces are baking, prepare pumpkin drizzle by adding 2/3 cup homemade paleo powdered sugar (see notes), 3-4 tbsp coconut milk, 1/4 tsp pure vanilla extract, 1/4 tsp pumpkin pie spice and 1/8 tsp ground cinnamon. Whisk until a smooth consistency is reached.
- Once scones are baked and cooled, drizzle each one with the pumpkin glaze and serve fresh!
- Drain the pumpkin puree on paper towel before adding to mixture
- To make Paleo powdered sugar, combine 1 cup coconut sugar with 2 tbsp arrowroot flour and blend in NutriBullet for 30-60 seconds, starting slow and stopping as needed until you have a fluffy mixture. You can store remaining 1/3 cup for future use.
This post is sponsored by Sprouts Farmers Market, but all opinions are my own. Thanks for supporting the brands that keep Lemons and Basil in action!