1. Measure the pumpkin puree and drain on a kitchen towel while you measure the dry ingredients.
2. Put the almond flour, tapioca flour, coconut flour, baking powder, baking soda, salt and coconut sugar in a food processor or large bowl.
3. Add the fat (butter, shortening, coconut oil) and pulse a few times until an evenly crumbly mixture forms. If using a bowl, blend with a fork or pastry blender.
4. Pour the flour mixture into a large bowl, make a well in the center of the crumbly mixture, add the whisked egg, coconut milk and pumpkin. Mix it all together until everything appears moistened, you will have a sticky dough.
5. Place the bowl in the freezer for 30 minutes.**
6. Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.
7. Sprinkle some tapioca flour on the parchment lined baking sheet and place the chilled dough on top. Use your hands to shape the chilled dough into a 7-8” disk.
8. Using a very sharp knife, cut dough into 8 triangular wedges. If the dough is sticky, wet the knife to help it glide more easily through the dough.
9. Separate wedges with a spatula or your hands about 2” apart on the baking sheet.
10. Bake in the preheated oven about 20 mins or until lightly browned on top. Remove from oven and allow to partially cool, then drizzle with icing (recipe below).
11. Scones are best served right away although they can be frozen and reheated, if desired. Enjoy!

Maple Icing

1. While the scones are cooling, in a small saute pan, gently melt the coconut butter with coconut milk, maple syrup, and vanilla extract. Mix until evenly combined.
2. If the icing is too thick, add more coconut milk to make a good drizzle consistency.
3. Use a spoon to drizzle the icing over the scones once they have cooled a bit.