Ingredients

The following ingredients have 8 Servings
  • 3/4 cup canned pumpkin (pure pumpkin puree)
  • 1/3 cup canned coconut milk (lite or full-fat both work)
  • 1 teaspoon almond or vanilla extract
  • 2 cups + 2 tablespoons whole wheat white flour
  • 1/4 cup coconut sugar (or dry sweetener of choice)
  • 2 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoon pumpkin pie spice
  • 5 tablespoons coconut oil, frozen (see notes)
  • 2/3 cup powdered sugar
  • 1/4 tsp ground cinnamon (optional) 
  • 1 TBSP coconut milk or milk of choice

Instruction

  • Preheat oven to 400ºF and line a large baking sheet with parchment paper.
  • In a medium bowl, add canned pumpkin, coconut milk and extract. Stir until combined, set aside.
  • In a large bowl or bowl of food processor add flour, sugar, baking powder, salt, & spices. Stir or pulse until combined.
  • Pulse in frozen coconut oil (or frozen butter) until small chunks remain. 
  • With food processor motor running, add in pumpkin milk mixture until just combined. Then remove S-blade and continue stirring with spatula. The dough should be thick and slightly sticky.
  • Sprinkle flour on flat surface and using floured hands shape dough into large circle, about 8″ in diameter, on prepared baking sheet. Using a large sharp knife cut 8 triangle slices into dough. Gently pull apart and place 2″ apart on baking sheet. Bake for 17-20 minutes, until edges are lightly golden. Alternatively if you’re having a hard time pulling the dough apart, use a large, sharp knife to make 8 triangle slices into dough, bake whole for 15 minutes, then remove from oven and re-cut slices, pull apart and bake for another 5 minutes.
  • Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
  • While scones are cooling, make your glaze: combine powdered sugar, extract and milk in medium bowl. Stir together until ingredients are thoroughly mixed and no clumps of powdered sugar present. If you want a thinner glaze, add another 1/2 tablespoon of liquid. If you want thicker, add a few more tablespoons of powdered sugar. Glaze scones in zigzag pattern and allow to set. Enjoy!