AIP Pumpkin Spice Scones & Maple glaze

Following AIP can be difficult, especially during the holidays. There’s so much temptation and yummy things everywhere but are they worth the tummyache? Or all the crazy, super serious symptoms that might come with falling off the AIP wagon. So on my search for yummy recipes that won’t make me sick for a week, I did some trial and error with my favorite scone recipe, and to my surprise these came out delicious!!!!

Pumpkin Scones & Maple Glaze

• 2 cups tapioca flour
• 1/2 cup coconut sugar
• 1/4 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/2 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon Himalayan salt
• 1/2 cup coconut manna, chilled
• 1/3 cup coconut milk
• 1/2 cup pumpkin puree,make sure it’s 100% pumpkin or make your own

• 1 cup tapioca starch
• 1/4 teaspoon pumpkin spice
• 8 tablespoons coconut milk
• 1 tablespoon maple syrup

1. Preheat the oven to 350 degrees F.
2. For the scones, in a large bowl, mix together the flour, sugar, spices, baking powder, baking soda and salt. Toss the cold coconut mana pieces in with the flour mixture and cut in the butter with a pastry blender, two knives, or your fingers (careful not to melt it with the heat from your fingers) until the mixture looks like coarse crumbs. In a separate bowl, mix together the coconut milk and pumpkin. Add the wet mixture to the dry flour mixture and mix until the dough just barely comes together. If the mixture is too crumbly to come together, add 1-2 tablespoons more coconut milk. Don’t overwork the dough or the scones will be tough and dry.
3. Transfer the dough to a very lightly floured surface and knead gently 3-4 times. Pat the dough into a thick circle, about 1 1/2-inches thick. Cut into six or eight pie-shaped wedges. Transfer the scones to a parchment- or silpat-lined baking sheet, placing about 2 inches apart. Bake for 18-20 minutes, just until a toothpick inserted comes out clean. Don’t overbake.
4. While the scones are baking, mix together the ingredients for the glaze. When the scones come out of the oven, transfer them to a cooling rack set over a baking sheet or waxed/parchment paper. Drizzle the hot scones with the glaze. Serve warm or at room temperature.

If you have any leftovers, which doesn’t happen in our house. Make sure to store them in an airtight container like this one:

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