Pumpkin Scones with Cinnamon Glaze

Fall is Here!

The leaves are falling, the days are cooling and the colors outside are changing from green to oranges and yellows. Even though I am sad to see Summer go, I do love what Fall brings. There is something special about being all warm and cozy in the house after months of heat. Even though our schedules don’t seem to slow down, they feel slower because there is less pressure to be outside enjoying the sunshine.

Fall also brings some of my favorite recipes and ingredients back on the radar and that means all things cinnamon and pumpkin! (Although if you have followed us for a while you know that we use pumpkin all year long.)

What makes these Scones AMAZING

I love these pumpkin scones because they are dense and the cinnamon in both the scone and the glaze give these such a wonderful taste and make the house smell so good. This recipe is very “user friendly”, meaning a newbie to baking could easily whip these up with no problem. These scones are also perfect for making ahead because they heat back up nicely.

Let’s get Cooking

Start by prepping your butter. I have found that using a cheese grater to grate your butter works really well. The grater shreds the butter into the perfect size and thickness to easily work into the dough. Once you have grated your butter put into the freezer while you prep the other ingredients.

Add all of your dry ingredients into a bowl.

  • Coconut Flour
  • Cassava Flour
  • Baking Powder
  • Coconut Sugar
  • Cinnamon
  • Pumpkin Spice

Mix your dry ingredients together and add your butter. Using a fork mix the butter and dry ingredients. It will be crumbly at this point.

Next up add your wet ingredients.

  • Canned Pumpkin
  • Vanilla Extract
  • Egg

Now mix everything together. You can start with a spoon but I find that to get the dough formed into a nice workable ball you will need to use your hands. If you feel like the dough is a little dry and not sticking together well enough you can add a little bit of water 1 tsp at a time. ***just make sure you don’t add too much***

At this point I like to take the dough out of the bowl and place on a cutting board. Using your hands push the dough out until you have a nice round circle approx 1-2″ thick.

Using a knife cut your dough like a pizza into 8 pieces or more if you want smaller pieces….although not sure who would want that! Haha

Move the scones to a parchment covered baking sheet. I find that the scones cook better with some room in between them.

Bake at 375 degrees for 15-18 minutes.

The Glaze

My favorite part about this cinnamon glaze (besides the taste) is that it only requires 3 ingredients.

  • Canned Coconut Milk
  • Coconut Sugar
  • Cinnamon

Combine all ingredients for the glaze into a sauce pan and heat to a boil. Once you have heated to a boil, turn down and simmer.

Simmer for 10-15 minutes until glaze thickens. You will want to stir consistently so that the glaze doesn’t burn. I use my spoon to determine how thick the glaze is. If the glaze just falls right off it’s too thin, you want it to slide off slowly. Also if you remove from the heat and let sit for a few minutes it will thicken more.

Once your glaze has thickened, drizzle over the top of your scones and last but not least EAT!

What’s next?

These beauties are delicious served alone but would also pair well with ice cream, greek yogurt, whipped cream or even butter. Store in an air tight container in the refrigerator. Warm them back up before serving or eat them straight out of the fridge!

I know you are going to love these yummy fall treats all year round.

Pumpkin Scones with Cinnamon Glaze

A healthier version of a Fall classic and it's even Gluten free. A recipe so easy anyone can do it!
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Course: Breakfast, Dessert, Snack
Cuisine: American
Prep Time: 45 minutes
Cook Time: 18 minutes
Total Time: 1 hour 3 minutes
Servings: 8
Calories: 240kcal
Author: besties.with.biceps@gmail.com

Ingredients

Pumpkin Scone

  • 6 tbsp butter I used Kerrygold grass fed butter
  • 3/4 cup coconut flour
  • 3/4 cup cassava flour
  • 2 tsp baking powder
  • 2 tbsp coconut sugar
  • 2 tsp cinnamon
  • 1 tsp pumpkin spice
  • 3/4 cup pumpkin puree
  • 2 tsp vanilla
  • 1 egg

Cinnamon Glaze

Instructions

Pumpkin Scone

  • Preheat oven to 375 degrees.
  • Grate butter and put in the freezer until needed – use a cheese grater.
  • Add all of your dry ingredients to a bowl.
  • Add butter to your dry ingredients and using your hands or a fork massage the butter into the dough. The dough will be crumbly (look at the picture in the blog post)
  • Now add your wet ingredients. You can start with a spoon but I find that your hands work best to form the dough. Form your dough into a nice round ball. If you feel like the dough is too dry and not sticking together, you can add in a tiny bit of water but be really careful you don't add too much.
  • Take the dough out of the bowl and place on a cutting board and using your hands work the dough until you have a nice round circle approx 1-2" thick. You could also use parchment paper and a rolling pin to help you roll out the dough. Just be careful you don't roll too thin.
  • Using a knife cut the dough like a pizza into 8 equal pieces.
  • Move the scones to a parchment covered baking sheet. I find that the scones cook better with some room in between them.
  • Bake for 15-18 minutes.

Cinnamon Glaze

  • Combine all ingredients in a sauce pan.
  • Heat until boil and then turn down temp to a simmer.
  • Simmer for 10-15 minutes until glaze thickens. Stir consistently so the glaze doesn't burn. I use a spoon to gauge the thickness of the glaze. If the glaze falls right off the spoon it's too thin, you want it to slide off slowly.
  • If you let the glaze sit for a couple minutes off the heat it will thicken as well.
  • Then using a spoon drizzle over the top of your scones.

Notes

Serve alone, with ice cream, greek yogurt, whipped cream or butter…anything you want options are endless.
Keep in an airtight container in the fridge and re-heat in the microwave if desired.  These are great to make ahead and then re-heat and serve.

Nutrition

Sodium: 230mg | Calcium: 101mg | Vitamin C: 2mg | Vitamin A: 3870IU | Sugar: 7g | Fiber: 6g | Potassium: 94mg | Cholesterol: 43mg | Calories: 240kcal | Saturated Fat: 10g | Fat: 14g | Protein: 3g | Carbohydrates: 25g | Iron: 2mg

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