Almond Flour Pumpkin Spice Scones

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5 from 1 vote

Almond Flour Pumpkin Spice Scones

Almond Flour Pumpkin Spice Scones are soft and tender and drizzled with white chocolate. Gluten-free.

Prep Time10

Cook Time16

Course: Baked Good, Breakfast

Cuisine: American

Servings: scones

Calories: 246kcal

Author: Abra Pappa, MS, CNS, LDN

Ingredients

2 cups almond flour
1/2 cup arrowroot starch
1/2 tsp baking soda
1 1/2 tsp baking powder
2 tsp pumpkin pie spice
1 tsp salt
2 tbsp cold butter
1 large egg
1/2 cup pumpkin puree *drained - see note*
1/4 cup coconut palm sugar
1/2 tsp almond extract
1 tbsp melted butter
turbinado sugar
1/4 cup white chocolate chips

Instructions

In a large bowl combine the almond flour, arrowroot, baking soda, baking powder, pumpkin pie spice, and salt. Whisk to combine.
Using a box grater, grate frozen butter. Using a pastry cutter or two forks cut the grated butter into the flour mixture until it resembles pea-sized pebbles.
In a large bowl whisk together the egg, pumpkin, coconut palm sugar, and almond extract.
Using a wooden spoon combine the dry mixture with the wet mixture.
Place the dough in the fridge to chill for at least 30 minutes.
Preheat oven to 350°. Line a baking sheet with parchment paper. Sprinkle your work surface with a bit of almond flour and melt 1 tbsp of butter to brush the top of your scones.
Remove dough from the refrigerator and place on your floured surface. Shape the dough into a large circle, then cut into 8 wedges.
Brush the tops of the scones with melted butter and sprinkle with turbinado sugar (optional)
Carefully place each scone onto the prepared baking sheet. Bake for 16-18 minutes or until scones are golden along the edges.
Remove from the oven and allow to cool.
In a double boiler melt white chocolate chips and drizzle on top of cooled scones.

Notes

POSSIBLE VARIATIONS ON PUMPKIN SCONES:

Chip it up! Butterscotch chips would be divine in these scones (I couldn't find any at my local market, so if you try this let me know!). You could also bake white chocolate chips or dark chocolate chips into the scones.
Add dried fruit - Raisins, apricots, or crystallized ginger would also be delish.
Go nuts! - Hazelnuts, chopped walnuts, or almonds would all be welcome additions. Simply stir in the nuts gently after the wet ingredients.
Mix up the drizzle - Make a glaze instead and the flavor variations are endless, maple, ginger, pumpkin spice, etc.

NOTE ON DRAINING PUMPKIN!

This step is key for optimum pumpkin flavor. Pumpkin is a watery ingredient, draining out some of the liquid will produce a better scone texture and increase pumpkin flavor. Place pumpkin in a paper towel over a small bowl. Allow to sit for 5-10 minutes and then measure out 1/2 cup. The paper towel will not absorb all of the liquid but it will absorb enough to make a difference.

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