Ingredients
For the Scones
Spiced Caramel Glaze
Instructions
- Preheat oven to 400ºF and line a baking sheet with parchment paper
- Measure out the palm shortening and place it in the freezer for about 10 minutes while you prepare the rest of the ingredients
- Add all dry ingredients to a large mixing bowl and give it a quick whisk to blend
- Then add the palm shortening and cut it in with a pastry cutter or a fork (a pastry cutter works significantly better). Cut until the palm shortening is in pieces about the size of peas
- Add the cold pumpkin puree, coconut milk and vanilla extract to the bowl and mix with a spatula until a very thick batter forms
- Turn the batter onto the parchment paper-lined baking sheet
- Dust your hands with a little arrowroot starch and use them to form a disc about 1″ thick
- Use a large knife or pizza cutter to cut the disc into 8 equal triangles, dusting the knife with arrowroot in between each cut to prevent sticking
- Separate the triangles from each other to allow the edges of the scones to crisp as they cook (The further apart, the better, as the scones do spread a bit while baking, and you want to make sure the edges get crisp)
- Bake at 400ºF for 20-25 minutes, or until golden brown
- The scones will still be fairly soft to the touch, but should have some toasted edges
- Allow to cool for at least 15 minutes, to set
- While the scones cool, mix the ingredients for the Spiced Caramel Glaze in a small bowl and drizzle or spread over the cooled scones. Enjoy!
Store unglazed scones in an airtight container in the fridge for 3-4 days, or in the freezer for up to 3 months.
Reheat in the oven, toaster oven or air fryer and then drizzle with glaze.
Notes
Work with cold ingredients. My palm shortening was at room temperature, but I measured it out first and placed it in the freezer while I prepared the rest of the ingredients. It was in the freezer for a total of about 10 minutes. I placed my canned pumpkin puree and coconut milk in the fridge the night before I made these scones. Working with cold ingredients helps the dough hold its shape and helps give the scones that classic scone texture.Don’t overwork the dough. The more you knead it, the tougher it gets, and you don’t want tough scones. Overworking the dough also warms it up and melts the palm shortening, which you don’t want, for the reasons listed above. You want to mix the ingredients until just combined, not perfectly blended.Let the scones cool at least 15 minutes, to give them time to “set.” When they first come out of the oven, they will be squishy and very moist – more like a crumbly cake than a scone. Giving them a bit of time to set will help give them that classic scone texture. Trust me, it’s worth the wait.
With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.
Nothing says fall quite like pumpkin-flavored-everything! These AIP Pumpkin Scones are perfectly moist and luscious topped with a simple caramel glaze. Pair them with a hot cup of tea or AIP coffee substitute (read more about your options here) for a perfect fall morning or a snack on the go.
