Ingredients
Scale
- 1 1/2 Cups Blanched Almond Flour
- 1/4 Cup Coconut Flour
- 1 TB Baking Powder
- 1/4 tsp Salt
- 2 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Cloves
- 1/4 tsp Ground Nutmeg ((freshly ground, preferred))
- 3 TB 100% Pure Maple Syrup
- 3/4 Cup Pumpkin Purée ((fresh or canned))
- 1 TB Vanilla Extract
- 1 TB Apple Cider Vinegar ((optional but I like the little bit of “tang” it gives))
- Pumpkin Glaze ((see below))
Glaze Ingredients
- 3 TB 100% Pure Maple Syrup
- 2 TB Almond Butter
- 1 TB Coconut Oil, melted
- 1/4 tsp Pumpkin Pie Spice
Instructions
- Preheat oven to 350-degrees and line a baking tray with parchment or silicone baking mats.
- In a medium bowl, combine dry ingredients (flour through nutmeg) and stir with a whisk to get out any lumps. In a large bowl, combine wet ingredients (maple syrup through vinegar) and whisk until emulsified. Gradually add dry to wet and stir until fully combined.
- If making mini scones, divide batter into two balls and push down into discs 6-8 inches in diameter. If making larger scones, put all batter into one ball and push down into a disc, approximately 12-inches in diameter, depending on desired thickness.
- Use a large knife to score the circles into evenly-sized scones (6-8 per circle). Don’t separate them, yet. Bake for 15 minutes then take out of the oven to re-score and separate slightly so they don’t merge together during the last part of the bake. Return to the oven for another 7 minutes or so until scones are set and bottoms are golden and firm.
- Allow to cool while making the glaze.
Glaze Instructions
- Combine all glaze ingredients in a bowl and whisk until combined (you could also do this in a small blender). When scones are cool, drizzle over the top or glaze them like you would a cupcake. You may have extra glaze for dipping apples in 😊