Directions
- Preheat oven to 375 F. In a bowl, beat together the pumpkin, coconut milk, coconut sugar, and vanilla until smooth.
- Add the almond flour, tapioca flour, coconut flour, pumpkin spice, and baking powder to the bowl and begin mixing. Lastly add the coconut oil to the bowl and continue to mix until a large ball of dough forms.
- Transfer the dough to a piece of parchment paper and form the dough into a large disk about 8 inches in diameter. With a sharp knife, cut the dough in half horizontally and then again in half vertically. Next, cut each section of the circle in half again so you are left with 8 individual scones.
- Transfer the scones to a baking sheet lined with parchment paper and space them out at least 2 inches a part. If desired, brush the tops of the scones with melted coconut oil and sprinkle with coarse cane sugar. Bake in the oven for 17 - 20 minutes until golden brown.
- While the scones are cooling, prepare the icing by mixing together all icing ingredients in a bowl until thin. Drizzle on top of the scones, sprinkle Purely Elizabeth Pumpkin Cinnamon Granola over top of each, and enjoy!
