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Nov 7 —Written By Tally Atkinson
Pumpkin Scones - Grain Free, Dairy Free, Paleo
I have recently been avoiding grains in my diet. Not 100% but A LOT less than I was before. For me, I am just trying to take out things that could be causing inflammation while I help my gut lining heal and seal up. With this being said, I have had to stretch myself in the realm of grain free baking. I have tons of experience with baking healthy foods using whole grain flour and real food ingredients. But grain free baking is another thing. Being able to make things not too crumbly, still soft, with a consistency of glutenous flours without gluten… it’s a whole different ball game.
These scones though, they win the prize of my favorite grain free baking that I’ve made so far! Try them out and let me know what you think!
These scones though, they win the prize of my favorite grain free baking that I’ve made so far! Try them out and let me know what you think!
Pumpkin Scones
Ingredients Needed:
- 1-1/2 cup cassava flour
- 1 cup almond flour
- 2 TBL coconut flour
- 1 tsp mineral salt
- 4 tsp baking powder
- 12 TBL butter, cold, cubed
- 1 cup pumpkin puree
- 2 eggs
- 1/2 cup coconut palm sugar
- 4 TBL maple syrup
- 1 tsp vanilla extract
- 1-1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground clove
For the Glaze:
- 1/4 cup coconut butter
- 1-2 TBL maple syrup
Materials Needed:
- Large mixing bowl
- Small mixing bowl
- Pastry cutter or fork
- Wooden spoon
- Parchment paper
- Baking sheet
1. Preheat an oven to 350°F.
2. In a large bowl place the cassava flour, almond flour, coconut flour, salt, and baking powder.
3. Mix a few times with your pastry cutter or fork to combine all the dry ingredients.
4. Add in the cold cubed butter. Using your pastry cutter (or fork), cut the butter into the dry ingredients. Biggish chunks of butter is ok here. It will allow for a less dry end product.
5. In your smaller bowl, whisk together the pumpkin puree, egg, coconut palm sugar, maple syrup, vanilla, cinnamon, nutmeg, and ground clove spice.
6. Pour dry ingredients into wet and stir by hand.
7. Let dough rest for 5 minutes before molding into scones. This allows the starch from the cassava and coconut flours to soak in the moisture from the wet ingredients which will allow for an easier handling dough.
8. Line a baking sheet with parchment, or a silicone pad and sprinkle it with more cassava to help the dough not be too sticky.
9. Split the dough in half and make two large balls of dough. Place the dough on the sprinkled cassava and top with 1 more tablespoon of cassava.
10. Slowly press on the dough to flatten and make a round shape, about 1 inch thick (or however thick you want your scones to turn out). DO NOT KNEAD!
11. Cut each circle into 8 triangles (or 6); use a sharp knife for this! I found it is easiest to clean and wet your knife between each cut for helping get better cuts.
12. Separate the scones by gently using a spatula. Move them a few inches apart and place in the oven!
13. Bake a 350°F for 22 minutes.
14. While they are baking, combine the coconut butter and maple syrup for the glaze into a small pot on the stove.
15. Melt and whisk the ingredients together.
16. If it is coming out too thick, you can add a little bit of coconut milk or water to thin out your glaze. Just a tsp at a time to be sure you don’t thin it out too much.
17. Once scones are finished baking and cooled just a bit, drizzle your glaze over the scones and serve warm!
18. Enjoy!
**This makes about 14-16 scones, depending on how big you make them!
2. In a large bowl place the cassava flour, almond flour, coconut flour, salt, and baking powder.
3. Mix a few times with your pastry cutter or fork to combine all the dry ingredients.
4. Add in the cold cubed butter. Using your pastry cutter (or fork), cut the butter into the dry ingredients. Biggish chunks of butter is ok here. It will allow for a less dry end product.
5. In your smaller bowl, whisk together the pumpkin puree, egg, coconut palm sugar, maple syrup, vanilla, cinnamon, nutmeg, and ground clove spice.
6. Pour dry ingredients into wet and stir by hand.
7. Let dough rest for 5 minutes before molding into scones. This allows the starch from the cassava and coconut flours to soak in the moisture from the wet ingredients which will allow for an easier handling dough.
8. Line a baking sheet with parchment, or a silicone pad and sprinkle it with more cassava to help the dough not be too sticky.
9. Split the dough in half and make two large balls of dough. Place the dough on the sprinkled cassava and top with 1 more tablespoon of cassava.
10. Slowly press on the dough to flatten and make a round shape, about 1 inch thick (or however thick you want your scones to turn out). DO NOT KNEAD!
11. Cut each circle into 8 triangles (or 6); use a sharp knife for this! I found it is easiest to clean and wet your knife between each cut for helping get better cuts.
12. Separate the scones by gently using a spatula. Move them a few inches apart and place in the oven!
13. Bake a 350°F for 22 minutes.
14. While they are baking, combine the coconut butter and maple syrup for the glaze into a small pot on the stove.
15. Melt and whisk the ingredients together.
16. If it is coming out too thick, you can add a little bit of coconut milk or water to thin out your glaze. Just a tsp at a time to be sure you don’t thin it out too much.
17. Once scones are finished baking and cooled just a bit, drizzle your glaze over the scones and serve warm!
18. Enjoy!
**This makes about 14-16 scones, depending on how big you make them!
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