Fall flavors like pumpkin and apple have been popping up just about everywhere, truly testing my willpower. When J and I were in Starbucks a few weeks ago we were eyeing the pumpkin flavored pastries, hoping that if we stared long enough we might see a gluten free option. It didn’t work but two days later Vanessa from Clean Eating With a Dirty Mind posted a Paleo Starbucks Pumpkin Spice Scone Clones recipe. Before even reading the recipe I was sold and new that I had to make a batch of these scones for J.
While I pretty much followed Vanessa’s scone recipe, I decided to whip up my own icing recipe using the apple butter we picked up at Honey Pot Orchard the week before. Needless to say, these scones were a hit not just at the house but with my co-workers as well!
What fall recipe would you like to see paleo hacked?
Paleo Pumpkin Spice Scones
Ingredients:
Scone Batter
- 1 cup canned pumpkin
- 1/2 cup canned coconut milk (refrigerated overnight)
- 1/2 tsp apple cider vinegar
- 1/2 tsp vanilla
- 3 eggs
- 4 cups almond flour
- 1 cup coconut sugar
- 1 tbsp baking soda
- 1 tbsp baking powder
- 3 tbsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1 cup cold grass-fed butter, cubed
Icing
- 3 tbsp canned coconut milk (refrigerated overnight)
- 2 tbsp apple butter
- 1 tbsp pure maple syrup
- 1/2 tsp vanilla
- dash of cinnamon
- dash of pumpkin pie spice
Directions:
- Preheat oven to 425 F
- Grease a 9×13 glass pan and line two baking sheets with parchment paper
- In a medium mixing bowl combine pumpkin, coconut milk, apple cider vinegar, vanilla, and eggs. Whisk until well mixed and set aside.
- In a large mixing bowl combine the almond flour, coconut sugar, baking soda, baking powder, spices and salt and stir together using a fork.
- Add the cold cubed butter and combine until the mix becomes crumbly (you can use a stand mixer, hand mixer, or your hands).
- Slowly add in the pumpkin mixture and continue to mix until combined.
- Transfer the dough to the greased 9×13 glass pan, smoothing out the top
- Refrigerate for at least 30 minutes (or longer, until dough is slightly hard)
- Cut down the middle horizontally and then cut X’s across to make multiple scone shapes.
- Use a spatula to transfer the triangle scones from the glass pan to the parchment lined baking sheets.
- You can use your hands or spatula to reshape and mold the triangles into scone shapes.
- Leave plenty of space in between each one as they will spread while baking.
- Bake for 13-15 minutes or until a toothpick comes out clean.
- In a small bowl mix the remaining icing ingredients together until combined.
- Put the glaze in a ziplock bag and cut a small hole in the corner.
- Decorate the scones with the icing and enjoy!
Photos by Haley Levesque