These gluten-free pumpkin scones are moist and delicious and so pumpkiny! They also happen to be vegan scones and are made with almond flour so they’re packed with protein. They're great for breakfast, a yummy snack, or even dessert!
Preheat your oven to 350F.
Mix the almond flour, tapioca flour, sugar, baking powder, salt, and pumpkin pie spice together in a medium-sized bowl.
Using a pastry cutter or a fork, cut the butter into this flour mixture until the butter is blended in. You want the pieces of butter to be pea-sized or less.
Stir in the pumpkin puree.
At this point the dough should be almost done. Add 1-2 tablespoons of milk until it just comes together.
The dough will be slightly sticky but shouldn't be wet. Start by adding just 1 tbsp of milk and only add the other one if the dough seems dry.
Pat the dough out into a circle, around 1" thick.
Using a wet knife, slice the dough into 8 wedges.
I usually spread the wedges out slightly to give them room to bake evenly.
Bake for ~25 minutes until golden and the center is set.
If you're adding the drizzle, wait until the scones are completely cool before frosting.
If you are making the icing sugar version, just mix the milk in to the icing sugar and pumpkin pie spice a little at a time until it reaches drizzle consistency. You can also keep it thicker if you want it more spread-like.
For the coconut sugar drizzle - put the coconut sugar in a small food processor or blender. Turn it on for a minute or so, until the granulated coconut sugar becomes more like powder.