These moist and flakey Grain-Free Pumpkin Scones are the perfect fall treat with a cup of coffee. Made with cassava flour and tapioca starch, these pumpkin scones are gluten, dairy, and nut-free!
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Grain-Free Pumpkin Scones
It’s officially fall baking season now that we’re in October! I know we’ve all been rolling out fall recipes since September, but I feel like October is the month where it’s finally time to start baking with pumpkin, pulling out sweaters, and thinking about Christmas presents (too soon for that?) I know we all love fall desserts, but one of my favorite things about fall food is the brunch. Decadent pancakes and waffles, coffee cake, muffins, and scones with warm coffee and a book are truly the highlight of autumn for me and something I look forward to making recipes for every year. And speaking of scones, today we’re making Grain-Free Pumpkin Scones–just in time for your fall brunch festivities! Now I know scones can get a bad rap for being dry, but trust me when I say that these gluten and grain free scones are moist, flavorful, and everything you need with your PSL (or coffee of choice) to reach fall nirvana. I’ll be making these on repeat all October long!
Ingredients for Grain-Free Scones:
The best part about these scones? They can be made with classic paleo baking staples that you probably have on hand. Here’s what you need:
- Cassava flour: This is key to a gluten-like scone (without the gluten of course.)
- Coconut Flour: I find this helps my cassava flour go further and gives a tighter crumb with a bit of fluff.
- Tapioca Starch: tapioca starch helps to create the perfect flakey scone. You can sub arrowroot flour if needed.
- Coconut sugar: my favorite low-inflammatory sugar to bake with.
- Cream of tartar: this helps make up for the lack of baking powder while still creating a fluffy scone.
- Baking soda: to create high-rise scones.
- Coconut oil: make sure this is cold or room temp at a minimum when you cut it into the flour.
- Egg: to help bind the scones.
- Canned coconut milk: Full fat Simple Coconut Milk from Native Forest
- Pumpkin: wouldn’t be pumpkin scones without pumpkin! Use pure canned pumpkin–NOT pie filling.
- Cinnamon: pumpkin season’s best friend!
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Vanilla: a non-negotiable for baking!
- Coconut butter- I melt a bit of this and drizzle it over the top of the scones for a healthy glaze.
- Chopped pecans: the perfect nutty garnish for these pumpkin scones.
The Perfect Coconut Milk for Baking
I love using canned coconut milk in my recipes as opposed to nut milk or other refrigerated milks that contain all sorts of thickeners and preservatives. Good quality coconut milk is rich, creamy, full of good fats, and helps to make extra moist and delicious baked goods! My go-to is Native Forest Simple Coconut Milk which is organic, unsweetened, and free of any hard to pronounce ingredients that are bad for your gut. In fact, the only two ingredients are coconut and water! I usually have a few cans in my fridge in case I want to make a whipped cream with the fat, and I blend a can each week with a date and some vanilla to have in my coffee instead of storebought coffee creamer. This is also the coconut milk I use whenever I make curry, which is on a weekly basis. So yeah, I buy this coconut milk in bulk! Of course, the goodness doesn’t stop with the coconut milk, Native Forest has a full line of other pantry staples that I love, such as their coconut oil and artichoke hearts. If you’re looking for a go-to brand with ingredients to stock up on for your fall cooking, Native Forest is where it’s at!
Tips for making and storing moist, flakey paleo pumpkin scones:
- Don’t forget to line your baking sheet with parchment paper!
- Use cold coconut oil and cut it into the flour with a fork or pastry cutter instead of pouring in melted oil.
- Chill your batter before baking for best results.
- Store these in the fridge for up to 2 days or freeze for a longer shelf life, then heat up by defrosting and then popping in the oven or toaster oven. If you know you’re going to be saving them wait to glaze them until the day you’ll be eating them.
Other Paleo Muffins and Scones:
Grain-Free Pumpkin Scones
These moist and flakey Grain-Free Pumpkin Scones are the perfect fall treat with a cup of coffee. Made with cassava flour and tapioca starch, these pumpkin scones are gluten, dairy, and nut-free!
INGREDIENTS
- 1/4 cup full fat coconut milk
- 1 tsp apple cider vinegar
- 1 cup + 1 tbsp cassava flour
- 3/4 cup tapioca starch
- 2 tbsp coconut flour
- 1/2 cup coconut sugar
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 cup coconut oil
- 1 egg
- 1/4 cup canned pumpkin
- 1 tsp vanilla
- 1 tsp cinnamon
- Coconut butter for drizzling
- Chopped Pecans for topping
INSTRUCTIONS
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Pour apple cider vinegar into coconut milk and set aside.
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Sift together cassava flour, tapioca starch, coconut flour, cream of tartar, and baking soda in a large bowl. Stir in coconut sugar.
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Use a fork or pastry cutter to cut the coconut oil into the flour until the mixture is crumbly.
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Stir in egg, pumpkin, vanilla, and cinnamon until well combined, then stir in the coconut milk.
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Place batter in the fridge to chill for 15-20 minutes. Meanwhile, preheat oven to 350 F and line a baking sheet with parchment paper.
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Scoop the chilled batter onto the center of the baking sheet and form a large dome (You want to make these pretty tall, so really dome the batter.)
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Using a rubber spatula or sharp knife, “wiggle” the batter apart into 6 scone triangles. Wet your fingers under a bit of cold water and mold the edges, if needed.
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Bake 22-25 minutes or until lightly golden. The edges will be crisp, but the inside of the scone should still be soft.
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Wait 5 minutes and then transfer scones to cool on a wire rack. Drizzle with coconut butter and chopped pecans and enjoy!
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