Gluten & Dairy Free Pumpkin Scones (Paleo Friendly)

Fill your home with the scent of pure autumn goodness by baking these deliciously golden gluten & dairy free pumpkin scones.

This post is sponsored by NOW Foods.

I can’t believe it’s the end of November. Usually, I’ll have made all the pumpkin things by now, but I haven’t been doing a lot of experimenting in the kitchen lately. My mind has been elsewhere with everything going on with my Mom, but after taking a brief break from ‘gramming, blogging and podcasting, I’m finally back. And I’m back with something that gives me all the fall feels: gluten & dairy free pumpkin scones! 

I’ve been meaning to attempt these gluten & dairy free pumpkin scones since… oh… SEPTEMBER. A can of pumpkin puree has been sitting on my kitchen counter taunting me on the daily. With Thanksgiving around the corner, I figured there was no better time than now to get my cooking game back, so I took out some of my favorite gluten-free flours from NOW Foods, opened up that can of pumpkin puree and got to experimenting. 

I’ve never attempted making scones before. To be honest I don’t know if I’ve every actually had a scone (#glutenfreeproblems). I just know they always look so delicious behind bakery glass. I probably shouldn’t be admitting that to you because if I haven’t had a scone how do I know that these gluten & dairy free pumpkin scones actually taste like scones. Well… if it looks like a walks like scone and talks like a scone it must be a scone, right? Yep… I’m going with it. 

To make them look even more like the scones I’ve oogled in bakeries, I added a simple vanilla glaze. I know, so fancy.

I may have to whip up a fresh batch of these on Thanksgiving morning. I can’t imagine anything better than curling up on the couch with a dairy-free latte, the Macy’s Parade and one of these fresh out of the oven. 

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Gluten & Dairy Free Pumpkin Scones (Paleo Friendly)

Ingredients

For the Scones
• ¾ cup NOW Foods organic coconut flour
• ½ cup NOW Foods almond flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 6 tablespoons cold dairy-free margarine
• ½ cup pumpkin puree
• 1 egg
• ¼ cup NOW Foods organic coconut sugar
• 2 tablespoons NOW Foods organic maple syrup
• 2 tablespoons unsweetened almond milk
• 1 teaspoon vanilla extract
• ¾ teaspoon cinnamon
• ½ teaspoon pumpkin pie spice
For the Glaze
• 1/3 cup powdered sugar
• 1/2 tsp vanilla extract
• 2 tsp unsweetened almond milk

Instructions

For the scones
1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
2. Mix the coconut flour, almond flour, salt, baking powder and baking soda in a large bowl.
3. Cut the margarine into the dry ingredients and mix together using your hands (this will help create the right texture).
4. Whisk the remaining ingredients together in a medium bowl.
5. Pour the wet mixture into the dry mixture. Gently mix together with your hands.
6. Sprinkle some coconut flour onto the parchment-line baking sheet. Place your dough on the sheet and sprinkle the top with a little more coconut flour. Gently turn the dough to lightly dust each side with flour.
7. Gentle press the dough out into a 6 inch circle.
8. Use a sharp knife to cut the dough into 8 triangles and carefully separate the triangles, creating a few inches between each triangle.
9. Bake for 20 minutes or until they begin to turn golden brown.
10. Remove and let cool before adding glaze.
11. Enjoy immediately or store in the fridge for up to 5 days.
For the glaze
12. While the scones are baking, make your glaze by whisking all ingredients together in a small bowl.
13. For a thicker glaze, add more sugar. For a thinner glaze, add more almond milk.
14. When the scones are done, allow them to cool a few minutes before drizzling the glaze over the scones.

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Have you had all the pumpkin things yet?