These homemade vegan, paleo and AIP Pumpkin Scones are soft, fluffy and flavorful with the perfect amount of sweetness and a delicious spiced maple icing.
- 1/4 cup + 2 tbsp palm shortening, frozen
- 1 cup Bob’s Red Mill Cassava flour
- 1/2 cup Bob’s Red Mill Tapioca Starch
- 3/4 tsp sea salt
- 2 tsp cinnamon
- 3/4 tsp ginger
- 1/4 tsp cloves
- 1 tsp baking soda
- 1/4 cup coconut or maple sugar
- 1 tsp pure vanilla extract
- 1/2 cup pumpkin puree (cold or room temperature, just ensure it’s not warm)
- 1/2 cup very cold, full fat coconut milk
- 1 TBSP apple cider vinegar
- 1/4 cup coconut butter, melted
- 2 TBSP coconut milk, warm
- 2 TBSP maple syrup
- 1/4 tsp cinnamon
- Pinch sea salt
- 1/2 tsp pure vanilla extract
- Preheat oven to 450F.
- Place frozen palm shortening into a food processor and pulse until it has broken down into pea sized pieces*
- In a large bowl, add cassava flour, tapioca starch, sea salt, cinnamon, ginger, cloves, coconut sugar, baking soda, vanilla and pumpkin puree.
- Add pea sized pieces of frozen palm shortening to the mixture and use a fork or pastry cutter to cut it into the flour mixture until it resembles coarse meal.
- Add very cold coconut milk and apple cider vinegar to mixture and use fork/pastry cutter and then your hands to bind all the ingredients together into a dough.**
- Place dough on a piece of parchment paper and press into a round disc about 1 inch in thickness.
- Using a knife or bench scraper, cut 6 triangular scones out of the dough and separate on the parchment paper.
- Transfer parchment paper to baking sheet and bake for 13 minutes in the middle rack of your oven.
- Allow scones to cool at least 15 minutes before cutting into them so they can set.***
- As scones cool, combine melted coconut butter, warm coconut milk, maple syrup, cinnamon, sea salt and vanilla extract to make the icing. If the icing is too thick, add more warm coconut milk as necessary.****
*Be careful not to over-process the palm shortening or it will begin to soften too much and melt into the dough before it’s baked.
** Full fat coconut milk is key to the texture of these biscuits, and cold milk is important too to help keep the palm shortening cold. I like to place a cube of ice in the coconut milk for a minute so that it’s really cold. As you bring the dough together, be careful not to over-knead and melt all the shortening – you want to keep those clumps of palm shortening intact as much as possible.
*** Resist the urge to break into these before they’ve cooled so that the texture won’t be gummy.
**** Warm/hot coconut milk is necessary for this icing. Cold milk will thicken the coconut butter as it encourages it to solidify.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Desserts
Keywords: pumpkin recipes, pumpkin scones, scones, grain free, aip recipes, gluten free baking, vegan scones