Pumpkin Scones with Maple Glaze (GF/DF)

September 17, 2016Living Freely Gluten Free

Pumpkin is everywhere in my house! We even pulled out all of the Fall and Halloween decorations during the second week of September. Last year we were in the process of selling our home and moving to Washington and we missed out on decorating for each Holiday. We are totally making up for it this year and then some! I am feeling settled, comfortable and ready to make some awesome crafts and bake some amazing food! 

I have already created some of my favorite fall treats like the Pumpkin Spice Coffee CreamerPaleo Pumpkin PancakesCoffee Cake, and Pumpkin Bread. Please check those out when you have a chance! This time around I wanted to try something new that I have never made before.

I decided to start experimenting with scones and pumpkin was the first thing coming to mind. They were surprisingly easy to make and really delicious. These pumpkin scones were just the right amount of flaky but fluffy and the maple glaze had the perfect sweet touch.

If you have not made my Pumpkin Spice Coffee Creamer please make some to go along with the scones! It is a real fall treat and the two flavors work together creating true bliss. Happy Fall!

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Dash of Salt

1/3 Cup melted Coconut Oil

1/3 Cup Sugar

2 tsp. Baking Powder

2/3 Cup Almond or Coconut Milk

2 Eggs

2 tsp. Vanilla

2/3 Cup Pumpkin puree

1 tsp. Xanthan Gum

Maple Glaze:

1 Cup Powder Sugar (sifted)

1 tsp. Vanilla

¼ tsp. Cinnamon

Dash of Nutmeg

2 TBSP.  Almond Milk


Preheat the oven to 350 degrees. Mix all of the ingredients in a large bowl. I did this with a whisk and then switched to a spatula. Once the dough forms a ball (it will be slightly sticky), take the dough and transfer it to your baking sheet. With the spatula, push the dough down and spread it out to be about an inch or so thick. (Dip the knife in water before cutting each slice) Slice into 8 even slices. Space each triangle an inch apart and you can shape the edges of your scones with wet fingers if needed. Bake for 30 minutes or until a toothpick comes out clean.

Allow to cool for about 20 minutes and then transfer to a flat plate or cooling rack. (I learned this the hard way with one batch and they broke when I transferred them). While they are cooling, make your glaze by simply stirring all of the ingredients together in a bowl until smooth. I recommend sifting the powdered sugar. Drizzle or smother your scones to your liking. These taste amazing fresh out of the oven and even better with a cup of pumpkin spice coffee. Enjoy!

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