Gluten Free Pumpkin Scones

Gluten Free Pumpkin Scones
These Gluten Free Pumpkin Spice Scones come to life with Native Forest Organic Simple Coconut Milk by @moriah.brooke⁠⠀ ⁠⠀
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!
  • 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⠀
  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!