Gluten Free Pumpkin Scones

These Gluten Free Pumpkin Spice Scones come to life with Native Forest Organic Simple Coconut Milk by @moriah.brooke⁠⠀
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 They’re moist and flakey and are the perfect fall treat.

Made with Native Forest Organic Simple Coconut Milk for a dairy-free recipe!

Plus they’re gluten, dairy, and nut-free!

Grab in the for the perfect fall recipe below!

INGREDIENTS
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• 1/4 cup Native Forest Organic Simple Coconut Milk⁠

• 1 tsp apple cider vinegar⁠

• 1 cup + 1 tbsp cassava flour⁠

• 3/4 cup tapioca starch⁠

• 2 tbsp coconut flour⁠

• 1/2 cup coconut sugar⁠

• 1/2 tsp baking soda⁠

• 1/2 tsp cream of tartar⁠

• 1/2 cup coconut oil⁠

• 1 egg (or vegan substitute)⁠

• 1/4 cup canned pumpkin⁠

• 1 tsp vanilla⁠

• 1 tsp cinnamon⁠

• Coconut butter for drizzling⁠

• Chopped Pecans for topping⁠⠀

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INSTRUCTIONS

1. Pour apple cider vinegar into coconut milk and set aside.⁠

2. Sift together cassava flour, tapioca starch, coconut flour, cream of tartar, and baking soda in a large bowl. Stir in coconut sugar.⁠

3. Use a fork or pastry cutter to cut the coconut oil into the flour until the mixture is crumbly.⁠

4. Stir in egg, pumpkin, vanilla, and cinnamon until well combined, then stir in the coconut milk.⁠

5. Place batter in the fridge to chill for 15-20 minutes. Meanwhile, preheat oven to 350 F and line a baking sheet with parchment paper.⁠

6. Scoop the chilled batter onto the center of the baking sheet and form a large dome (You want to make these pretty tall, so really dome the batter)

7. Using a rubber spatula or sharp knife, “wiggle” the batter apart into 6 scone triangles. Wet your fingers under a bit of cold water and mold the edges, if needed.⁠

8. Bake 22-25 minutes or until lightly golden. The edges will be crisp, but the inside of the scone should still be soft.⁠

9. Wait 5 minutes and then transfer scones to cool on a wire rack. Drizzle with coconut butter and chopped pecans and enjoy⁠!