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Healthy Pumpkin Scones (Gluten Free, Paleo, Vegan)

  • Author: Katie
  • Prep Time: 15 minutes
  • Cook Time: 17 minutes
  • Total Time: 32 minutes
  • Yield: 8 scones 1x


Healthy pumpkin scones made from a combination of cassava flour and almond flour and sweetened with maple syrup.  Gluten free, paleo and vegan friendly.




Icing (optional)


  1. Preheat oven to 375 degrees F.
  2. Make the Dough: in a medium-sized mixing bowl, combine dry ingredients: cassava flour, almond flour, baking powder, baking soda, cinnamon, pumpkin spice and salt.
  3. Add shortening to dry mixture.  Mix, using a fork, until the shortening is in small clumps.
  4. In a small bowl, combine wet ingredients: pumpkin puree, maple syrup, vanilla.  Whisk until smooth.
  5. Pour wet ingredients into dry mixture.  Mix with a spatula, then use your hand to work the dough.  Mix until just combined - do not over-mix!
  6. Line a baking sheet with parchment paper.  Roll dough into a ball, flatten on the baking pan, then shape into a disk.  Cut the disk into 8 even pieces (like you're cutting a pizza).  Separate each piece so that they are not touching.
  7. Bake the Scones: place the scones in the oven and bake at 375 degrees for 17-18 minutes.
  8. Cool 10 minutes on pan, then transfer to a wire cooling rack.
  9. Make the Icing: combine monk fruit and almond milk in a small dish.  Add in tapioca flour until desired consistency is reached.
  10. Drizzle icing over cooled scones.  Optional: top with pumpkin spice and pumpkin seeds.


*For best results, measure cassava flour by weight

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