For many people out there just starting out their new lifestyle of the paleo diet, it can be hard to give up all the delicious treats you have grown to love. Like a lot of us, we love pumpkin season and start to find it difficult to stick to our new paleo diet lifestyle when all these companies are wielding oh so yummy pumpkin spice treats. Here we have the recipe for amazing paleo diet friendly Starbucks pumpkin spice mock scones. Even if you have been on the paleo diet lifestyle for some time and have never tried pumpkin spiced desserts, as they are not paleo diet friendly. Give this recipe a try, and you will come to fall in love with this fabulous Fall pumpkin spiced treat.
1 cup pumpkin purée, homemade and paleo
1/2 cup full fat coconut milk (refrigerated overnight)
1/2 tsp apple cider vinegar
1/2 tsp pure vanilla
3 organic cage-free eggs
4 cups fine blanched almond flour
1 cup coconut palm sugar
1 tbsp baking soda
1 tbsp baking powder
3 tbsps cinnamon
1 tsp pumpkin pie spice
1/2 tsp ground cloves
1/2 tsp pink himalayan salt, Coarse sea salt will also work.
1 cup cold grass-fed butter, cubed (for those who don’t eat butter substitute for 3/4 cup of Ghee)*
3 tbsps of coconut butter, melted
3 tbsps of full fat canned coconut milk, refrigerated overnight
Maple Cinnamon Glaze:
3 tbsps full fat canned coconut milk, refrigerated overnight
3 tbsps coconut butter, melted
1 tbsp maple syrup, natural and raw
1/2 tsp pure vanilla
few dashes of cinnamon
few dashes of pumpkin pie spice
*Ghee may make left over scones a little more on the firm side as there is not as much moisture in ghee as there is in butter. To help keep moisture in the left over scones when storing in the fridge in an air tight container, place a piece of parchment paper over scones with a slice of white bread on top as to not touch scones.
- Preheat oven to 425 F. Grease a 9×13 glass pan then line two baking sheets with parchment paper. Set aside.
- In a bowl combine pumpkin, coconut milk, apple cider vinegar, vanilla, and eggs. Whisk until mixed. Set aside.
- In a separate bowl combine the almond flour, coconut palm sugar, baking soda, baking powder, spices and salt. Stir together using a fork.
- Now add the cold cubed butter(or Ghee) in a stand mixer(hand mixer or whisk also work) and stir together until the mix becomes crumbly. Then slowly add in the pumpkin mixture until combined.
- Transfer the dough to the greased 9×13 glass pan, smooth out the top and refrigerate for at least 30 minutes. This will harden the dough and make it easier to work with, therefore, the longer it’s refrigerated the better.
- when your dough is ready, cut down the middle horizontally and then cut X’s through the horizontal line creating triangle shaped dough. Try for at least three X’s or the scones with be quite big.
- The dough will be quite a bit more sticky and wet than a traditional scone recipe, use a spatula to transfer triangles from the glass pan to the prepared baking sheets. Leave enough space in between each one as they will spread a lot while baking. You should bake maybe 4-6 at a time just to be sure they are spaced accordingly. Place the remaining dough back in the fridge while the first batch is baking.
- Bake for 13-15 minutes or until a toothpick comes out clean. If you chose to substitute ghee for butter I would recommend a starting baking time of 10 minutes and while increasing time 2-3 minutes at a time while keeping a close watch on them. Repeat the process for the remaining dough.
- Now that all the scones are done baking and cooling, start make the two glazes.
- In two separate small bowls mix the ingredients together for each glaze until combined. Then transfer each glaze to it’s own piping bag, if you do not have piping bags on hand you can use two separate zip lock bags and cut a small hole in the corner tip of each. Squeeze out to glaze and decorate.
Number of Servings: 10-14 (depending on size)
Note: This recipe also works amazingly with cookies.