for the scones:
- 3/4 cup canned pumpkin (pure pumpkin puree)
- 1/3 cup canned coconut milk (lite or full-fat both work)
- 1 tsp almond or vanilla extract
- 2 cups whole wheat white flour
- 1/4 cup coconut sugar (or dry sweetener of choice)
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tsp pumpkin pie spice
- 5 Tbsp coconut oil, frozen (see notes)
for the glaze
- 2/3 cup powdered sugar
- 1/4 tsp ground cinnamon
- 1 TBSP coconut milk or milk of choice
- Preheat oven to 400ºF and line a large baking sheet with parchment paper.
- In a medium bowl, add canned pumpkin, coconut milk and extract. Stir until combined, set aside.
- In a large bowl or bowl of food processor add flour, sugar, baking powder, salt, & spices. Stir or pulse until combined.
- Pulse in frozen coconut oil (or frozen butter) until small chunks remain.
- With food processor motor running, add in pumpkin milk mixture until just combined. Then remove S-blade and continue stirring with spatula. The dough should be thick and slightly sticky.
- Sprinkle flour on flat surface and using floured hands shape dough into large circle, about 8″ in diameter, on prepared baking sheet. Using a large sharp knife cut 8 triangle slices into dough. Gently pull apart and place 2″ apart on baking sheet. Alternatively if you’re having a hard time pulling the dough apart, use a large, sharp knife to make 8 triangle slices into dough. Bake dough for 15 minutes, then remove from oven to re-cut slices and pull apart triangles slightly. Bake for another 5 minutes, until edges and tops are lightly browned.
- Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
- While scones are cooling, make your glaze: combine powdered sugar, extract and milk in medium bowl. Stir together until ingredients are thoroughly mixed and no clumps of powdered sugar present. If you want a thinner glaze, add another 1/2 tablespoon of liquid. If you want thicker, add a few more tablespoons of powdered sugar. Glaze scones in zigzag pattern and allow to set. Enjoy!
To freeze coconut oil, scoop and measure out softened coconut oil by the tablespoon, into a parchment paper lined bowl. Freeze for about 1 hour.
MILK – Canned coconut milk yields the best texture, however any milk will ultimately work.
BUTTER VS. COCONUT OIL – Sub with butter if not vegan, or dairy-free butter also works.
Scones are best enjoyed same day, but will stay fresh in airtight container up to 3 days. You can also double wrap un-glazed scones with plastic wrap and store in freezer up to 1 month. Thaw at room temperature or in microwave for 30 seconds-1 minute.
- Serving Size: 1 scone
- Calories: 320
- Sugar: 18
- Sodium: 235
- Fat: 14
- Saturated Fat: 11
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 2
- Protein: 4
- Cholesterol: 0