Pumpkin Spice Cookie Scones
Ingredients
The scones
-
2 ¼
cups
gluten-free flour
-
¼
cup
coconut oil, COLD
-
1
tbsp
baking powder
-
¼
cup
coconut sugar
-
3
tsp
pumpkin pie spice
-
¾
cup
pumpkin purée
-
½
cup
non-dairy milk
The glaze
-
1
cup
organic powdered sugar
-
3
tbsp
maple syrup
-
1
tbsp
non-dairy milk
-
½
tsp
pumpkin pie spice
Instructions
- Preheat the oven to 425°F.
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the dry ingredients for the scones.
- Add the cold coconut oil and mix until chunky.
- Incorporate the pumpkin purée and non-dairy milk to form a ball of dough.
- Use a cookie scoop or spoon to form 12-16 cookie-scones on the baking sheet.
- Bake for 13-15 minutes until the edges are golden.
- Prepare the glaze by whisking the glaze ingredients together.
- Let the cookie-scones cool for about 10 minutes, then drizzle with glaze.
- Enjoy your scones!
Nutrition Facts (estimated)
Servings
12
Calories
180
Total fat
7g
Total carbohydrates
30g
Total protein
2g
Sodium
50mg
Cholesterol
0mg
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