Pumpkin Scones (DF)


  • 2 cups flour
  • 7 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ginger
  • 6 tablespoons coconut oil
  • 1/2 cup pumpkin puree
  • 3 tablespoons full fat coconut milk
  • 1 egg


  • 3/4-1 cup powdered sugar
  • 2 tablespoons full fat coconut milk
  • 1/4 tsp cinnamon
  • dash of nutmeg
  • dash of ground cloves
  • dash of ginger


Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

Combine flour, sugar, baking powder, salt, and spices in a large bowl. Add coconut oil into the dry ingredients and combine until mixture is crumbly and no chunks of oil are obvious. Set aside.

In a separate bowl, whisk together pumpkin, coconut milk, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

Pat out dough onto a lightly floured surface and form it into a 1-inch thick square (about 5 inches x 5 inches). Use a pizza cutter to slice the dough once vertically and once horizontally, making four equal portions. Cut those four slices diagonally so that you have 8 triangular slices of dough. Place on prepared baking sheet. If you want mini scones, cut each triangle again to make 16 scones.

Bake for 14 to 16 minutes. Scones should begin to turn light brown. If they start to get too dark, cover lightly with a piece of foil for the remainder of the baking time.

Mix together the glaze ingredients, and top each scone with glaze.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s