1-2tspof milkoptional - depending on the consistency you want
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Preheat oven to 425F and spray a baking sheet with coconut oil.
In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
Cut in the butter with a pastry cutter or the back of a fork until the mixture is crumbly. Add in the pumpkin puree, maple syrup and milk. Mix until just incorporated.
Divide the dough into 8 portions and roll each portion into a ball. Place each ball onto your prepared baking sheet and slightly flatten with a fork.
For the glaze, mix together the maple syrup and milk in a small bowl. Brush glaze onto each ball.
Bake in oven for 12 - 15 minutes, or until light golden brown on top. Let them cool on the pan for 10 minutes then move to a cooling rack to completely cool.
Once scones are cool, scoop the chilled coconut milk out of the can and into a medium bowl. Whisk until fluffy. Add some milk if you want to drizzle the icing on top, or alternatively, you could spread some icing on top of each scone.
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