AIP Pumpkin Scones with Spiced Caramel Glaze

Perfectly moist, yet crumbly AIP Pumpkin Scones topped with a luscious caramel glaze. Pair with a hot cup of coffee or tea for a perfect fall morning.

I’m not sure about you all, but I absolutely love when autumn starts to roll in and I get to wake up to crisp, fresh air and misty morning fog. I’ll even wake up a little earlier than normal, just so I have some time to sit and enjoy a hot cup of coffee or tea and a warm baked good, while I savor the sights and smells of daybreak.

Since it is fall, and nothing says fall quite like pumpkin-flavored-everything, these AIP Pumpkin Scones make the perfect accompaniment to this refreshing morning routine. Last week, I shared these AIP Pumpkin Muffins, which are also an excellent fall breakfast, but nothing really pairs with fresh brewed coffee quite like a toasty, soft, yet crispy scone.

So, I thought I’d develop an AIP version of the breakfast classic for those of us who can’t stomach gluten, dairy or eggs. It was quite the experiment, as those three ingredients tend to be the most crucial ingredients that give scones their characteristically flaky, yet moist texture, but I think I nailed it.

These AIP Pumpkin Scones are moist and fluffy, yet crispy, crumbly and flaky at the same time. Tigernut flour and arrowroot starch help create a springy texture, similar to gluten-filled baked goods. The palm shortening makes an almost perfect swap for butter, helping to create the crumbly, flaky texture. And the pumpkin puree keeps the scones moist and fluffy. You’ll have to give this recipe a try and let me know what you think in the comments.

this recipe!

About these AIP Pumpkin Scones with Spiced Caramel Glaze

Texture: Perfectly flaky and crispy on the outside, while being moist and fluffy on the inside. Classic scone texture, without the classic, nefarious scone ingredients.

Flavor: These AIP Pumpkin Scones are the perfect combination of sweet and spicy. A classic fall combo. And the optional Spiced Caramel Glaze reminds me of caramel apples. Spread it as thin or as thick as you’d like. You control the sweetness.

Health: These pumpkin scones fit a variety of dietary needs. By design, they are AIP and Paleo compliant. They are also perfect for anyone who is egg-free, dairy-free, nut-free, or gluten-free. They can even be vegan, if you just leave out the gelatin, or replace it with agar agar. Perfect for a brunch gathering with people of varying dietary needs.

Ease: These AIP Pumpkin Scones are actually very simple to make, despite the long list of ingredients. It’s as simple as adding dry ingredients to a bowl, cutting in the palm shortening, mixing in the wet ingredients, forming the scones and baking. As you know, I’m not a fan of labor-intensive recipes, so you know this recipe’s gotta be simple.

Tips for AIP Pumpkin Scones

• 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.

How to make AIP Pumpkin Scones with Spiced Caramel Glaze

Ingredients you’ll need

For the scones:

• 1/2 cup palm shortening
• 1 1/2 cup tigernut flour
• 1/2 cup arrowroot starch + more for dusting
• 1/3 cup coconut sugar
• 1 Tbsp gelatin
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp sea salt
• 3/4 tsp baking soda
• 1/2 tsp cream of tartar
• 1/2 cup pumpkin puree (fridge temperature)
• 2 Tbsp coconut milk (fridge temperature)
• 1 tsp vanilla extract

For the Spiced Caramel Glaze:

• 1/4 cup coconut butter, melted
• 3 Tbsp maple syrup
• 1/8 tsp ground cinnamon
• 1/2 tsp coconut milk (add more for a thinner glaze)
• pinch of sea salt

Instructions

Preheat your 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 it up 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 don’t touch, so they get the crisp you’re looking for in a scone.

Bake at 400ºF for 20-25 minutes, or until golden brown. The scones will still be fairly soft if you touch them, 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!

How to store and reheat AIP Pumpkin Scones

These scones taste best when eaten fresh, but they can be stored for a bit, if you’d like to make one batch and spread it over the course of a few days, weeks or even months. Store unglazed scones in an airtight container in the fridge for three to four days. For long term storage, seal them in an airtight container and store it in the freezer for up to three months.

I enjoy these scones best when warm, but you can enjoy them at room temperature, if you prefer. To reheat, toast them in the oven or a toaster oven for a few minutes. I generally toast mine in the toaster oven for about 5 minutes. If the scones have been frozen, bring them to room temperature first, before reheating.

If you’d like them glazed, just mix up a small batch of the Spiced Caramel Glaze and use it on the reheated scones, after reheating.

Other recipes to try

Take full advantage of fall and bake these other fall treats!

AIP Pumpkin Muffins (Egg-Free, Gluten-Free, Vegan)

AIP Banana Muffins (Egg-Free, Nut-Free, Vegan)

Paleo Banana Bread Muffins (with Collagen!)

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