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)
Coconut Sugar (1/2 cup)
in a large bowl.
Grass-Fed Butter (1/3 cup)
to dry ingredients, using fork, pastry blender, or hands to mix in until a crumbly mixture forms.
Create a hole in the center of the crumbly mixture and the
Pumpkin Purée (1/2 cup)
Full-Fat Coconut Milk (1/4 cup)
. Stir well until fully incorporated, leaving you with a sticky dough.
Place the bowl in the freezer for 30 minutes (do not skip this step).
While the dough chills, preheat the oven to 400 degrees F (200 degrees C) and line the baking sheet with parchment paper.
Meanwhile, make Paleo powdered sugar. Combine
Coconut Sugar (1 cup)
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.
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.
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.
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.
Bake in the oven for 20 minutes or until the top is lightly brown.
While scones are baking, prepare pumpkin drizzle by adding 2/3 cup homemade paleo powdered sugar,
GOYA® Coconut Milk (3 Tbsp)
Pure Vanilla Extract (1/2 tsp)
Pumpkin Pie Spice (1/2 tsp)
Ground Cinnamon (1/8 tsp)
. Whisk until a smooth consistency is reached.
Once scones are baked and cooled, drizzle each one with the pumpkin glaze and serve fresh!