Gluten Free Pumpkin Scones
It is pumpkin season so don’t go another minute without these gluten free pumpkin scones topped with a maple glaze. Perfectly pairs with a cup of hot coffee!
Ingredients
- 1 3/4 cups almond flour
- 1/4 cup coconut flour
- 1/3 cup sugar
- 2 tsp baking powder
- 1 1/2 tsp pumpkin spice
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup pumpkin puree
- 2 tbsp unsalted butter melted
- 1 tsp vanilla extract
Maple Glaze:
- 1 cup powdered sugar
- 2 tbsp heavy cream
- 2 tbsp water
- 1/2 tsp maple extract
Instructions
- Preheat your oven to 325 degrees F, line a large baking sheet with parchment paper and set aside.
- In a large bowl whisk together your almond flour, coconut flour, sugar, baking powder, pumpkin spice, and salt. Set aide.
- In a separate large bowl mix together your eggs, pumpkin puree, melted butter, and vanilla extract until smooth. Mix in your almond flour mixture and stir everything together with a rubber spatula until well incorporated.
- Place your dough on your parchment paper lined baking sheet and flatten your dough until it is in a circular 2 inch disk. Cut into 8 wedges and space apart.
- Bake for 20-25 minutes, or until the tops turn golden brown. Allow to cool completely before icing.
Glaze:
- To make your glaze, whisk together all of your ingredients and spread evenly over top of each scone and enjoy!
Nutrition
Serving: 1sconeCalories: 208kcalCarbohydrates: 9.6gProtein: 7.5gFat: 16.8gFiber: 3.9gSugar: 1g
Tried this recipe?Let us know how it was!