Starbucks Copycat Pumpkin Scones (Gluten-Free, Vegan, and Paleo)
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Ingredients

  • scone, ingredients
  • 1 1/4 cups
  • pumpkin puree, at room temperature and well strained
  • 1/2 cup
  • coconut oil
  • 1/4 cup
  • coconut butter
  • 3/4 cup maple syrup or 3/4 cup
  • liquid sweetener, at room temperature
  • 1/4 cup
  • hot water
  • 1 tablespoon
  • pure vanilla extract
  • 1 dash
  • salt
  • 1 teaspoon
  • cinnamon
  • 1/2 teaspoon
  • clove
  • 1/4 teaspoon
  • allspice
  • (omit for AIP)
  • 1/8 teaspoon
  • nutmeg
  • (omit for AIP)
  • 1 1/2 cups
  • coconut flour
  • 1 cup
  • tapioca starch
  • 1 cup
  • cashews
  • 1/3 cup
  • maple syrup
  • (or another liquid sweetener)
  • 2 tablespoons
  • coconut oil
  • 1 tablespoon
  • non-dairy
  • milk
  • (I used unsweetened vanilla almond milk. Use coconut milk for AIP)
  • glaze, mixture above
  • (see directions in step 7)
  • 2 tablespoons
  • pumpkin puree
  • 1 tablespoon
  • non-dairy
  • milk
  • (I used unsweetened vanilla almond milk. Use coconut milk for AIP)
  • 1 teaspoon
  • cinnamon
  • 1/8 teaspoon
  • clove
  • 1/8 teaspoon
  • nutmeg
  • (omit for AIP)

Instructions

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