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Starbucks Pumpkin Spice Scones (paleo)

Ingredients

• 1 cup canned pumpkin
• 1/2 cup full fat coconut milk (refrigerated overnight)
• 1/2 teaspoon apple cider vinegar
• 1/2 teaspoon vanilla
• 3 organic cage-free eggs
• 4 cups fine blanched almond flour (Honeyville)
• 1 cup coconut palm sugar
• 1 tablespoon baking soda
• 1 tablespoon baking powder
• 3 tablespoons cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cloves
• 1/2 teaspoon pink himalayan salt
• 1 cup cold grass-fed butter, cubed
• Vanilla Glaze
• Ingredients:
• 3 tablespoons of coconut butter, melted (Nikki’s Coconut Butter in Vanilla Cake Batter)
• 3 tablespoons of full fat canned coconut milk (refrigerated overnight)
• Maple Cinnamon Glaze
• Ingredients:
• 3 tablespoons full fat canned coconut milk (refrigerated overnight)
• 3 tablespoons coconut butter, melted (Nikki’s Coconut Butter in Vanilla Cake Batter)
• 1 tablespoon pure maple syrup
• 1/2 teaspoon vanilla
• few dashes of cinnamon
• few dashes of pumpkin pie spice

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