Gluten Free Vegan Pumpkin Scones
Ingredients
Dry ingredients
-
1½
cups
cassava flour
-
2
tsp
paleo baking powder
-
½
tsp
sea salt
-
2
tsp
pumpkin pie spice
-
2
tsp
cinnamon
Wet ingredients
-
½
cup
coconut butter, softened
-
¼
cup
coconut oil, room temperature
-
½
cup
pumpkin puree
-
⅓
cup
pure maple syrup
-
¼
cup
non-dairy milk
-
¼
cup
unsweetened applesauce
-
1
tbsp
apple cider vinegar
Optional toppings
-
½
cup
powdered maple sugar
-
1
tbsp
non-dairy milk
-
to taste
chopped pecans
Instructions
- Whisk together the dry ingredients in a large mixing bowl.
- Cut in the coconut butter and coconut oil until the mixture is crumbly.
- Add the remaining wet ingredients and mix until fully combined.
- Chill the dough in the fridge for 15 minutes.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Remove the dough from the fridge and shape it into a circle on parchment paper.
- Cut the dough into 8 slices and spread them apart on the baking sheet.
- Bake for about 20 minutes until the tops are browned.
- Prepare the icing by whisking together powdered sugar and non-dairy milk.
- Once baked, top the scones with icing and sprinkle with chopped pecans if desired.
Nutrition Facts (estimated)
Servings
8 scones
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
200mg
Cholesterol
0mg
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