step 1
Mix Almond Flour (1 1/4 cups), Arrowroot Starch (3/4 cup), Cassava Flour (1/3 cup), Baking Powder (1/2 Tbsp), Baking Soda (1/4 tsp), Sea Salt (1/2 tsp), Ground Cinnamon (1 tsp), Pumpkin Pie Spice (1/2 Tbsp), and Coconut Sugar (1/2 cup) in a large bowl.
step 2
Add Grass-Fed Butter (1/3 cup) to dry ingredients, using fork, pastry blender, or hands to mix in until a crumbly mixture forms.
step 3
Create a hole in the center of the crumbly mixture and the Egg (1), Pumpkin Purée (1/2 cup), and Full-Fat Coconut Milk (1/4 cup). Stir well until fully incorporated, leaving you with a sticky dough.
step 4
Place the bowl in the freezer for 30 minutes (do not skip this step).
step 5
While the dough chills, preheat the oven to 400 degrees F (200 degrees C) and line the baking sheet with parchment paper.
step 6
Meanwhile, make Paleo powdered sugar. Combine Coconut Sugar (1 cup) with Arrowroot Starch (2 Tbsp) and blend in a NutriBullet for 30-60 seconds, starting slow and stopping as needed until you have a fluffy mixture.
step 7
Sprinkle arrowroot flour on a parchment-lined baking sheet and place the chilled dough on top. Use hands to mold dough into an approximately 8-inch diameter disk. You may need to wet your hands to keep them from sticking to the dough. Use a sharp knife to cut into 8 equal wedges.
step 8
Separate wedges so they’re about 2-inches apart on a baking sheet. If the dough has gotten too sticky to work with, return to the freezer for another 5 minutes or so.
step 9
Once wedges are ready to bake, brush them with a little of the leftover coconut milk, this gives them a slightly crispy top. Then sprinkle each with a little of the homemade paleo powdered sugar.
step 10
Bake in the oven for 20 minutes or until the top is lightly brown.
step 11
While scones are baking, prepare pumpkin drizzle by adding 2/3 cup homemade paleo powdered sugar, Coconut Milk (3 Tbsp), Pure Vanilla Extract (1/2 tsp), Pumpkin Pie Spice (1/2 tsp), and Ground Cinnamon (1/8 tsp). Whisk until a smooth consistency is reached.
step 12
Once scones are baked and cooled, drizzle each one with the pumpkin glaze and serve fresh!
