Gluten-Free Vegan Pumpkin Scones

Ingredients

• 2 3/4 cups (264g) blanched almond flour
• 1 cup (128g) arrowroot flour
• 1/4 cup coconut sugar
• 1 1/4 teaspoons baking powder
• 2 teaspoons pumpkin pie spice (or use 1 1/4 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/8 teaspoon allspice)
• 1/2 teaspoon sea salt
• 1/2 cup (100g) refined coconut oil (firm)
• 1/4 cup full-fat canned coconut milk
• 1/3 cup (81g) pumpkin puree
• 1 flax egg (see notes for how to make, a regular egg can also be used)
• 1 teaspoon vanilla extract
• 1/4 cup chopped pecans
• Raw Turbinado sugar (to sprinkle on top)
• Maple glaze (see Notes for the recipe, you can also use maple butter!)

Instructions

1. 1

   In a food processor or large mixing bowl, combine the blanched almond flour, arrowroot flour, coconut sugar, baking powder, pumpkin pie spice, and salt. Pulse or whisk together.

2. 2

   Add in the coconut oil and pulse or use a pastry cutter or fork to work the coconut oil into the dry ingredients until only very small chunks of coconut oil remain.

3. 3

   In a small mixing bowl, whisk together the coconut milk, pumpkin puree, flax egg, and vanilla extract. Add to the dry ingredients and stir or pulse until completely combined.

4. 4

   Place a sheet of parchment paper on a baking sheet and dust with arrowroot flour. Put the dough on top of the parchment, dust with more arrowroot flour, and press into a circle, about 1½” thick and 8” across. Place in the refrigerator for at least 1 hour or up to 24 hours to chill. If leaving in the refrigerator for more than a few hours, I recommend wrapping the dough in plastic wrap so it doesn’t dry out.

5. 5

   When ready to bake, preheat the oven to 375°F. Cut the circle into 8 scones and separate from each other so they’re not touching. Use a pastry brush to brush the top of the scones with a small amount of coconut milk. Sprinkle with chopped pecans and raw turbinado sugar, if using. Bake for 20 minutes or until golden brown.

6. 6

   Serve warm or let cool completely before serving. Store in an airtight container in the fridge for up to a week.